Scrambled eggs often involve stirring, whipping or beating eggs over a low heat until they produce curds.

Scrambled eggs can normally be made with very few ingredients but extras such as chives, cream, sour cream and cheese can be added.

The best scrambled eggs are creamy and tender and taste delicious served with buttery toast and crispy bacon.

I usually make my scrambled eggs with very few ingredients: butter, eggs and a splash of milk.

However, being somewhat of an egg connoisseur, I decided to try a new recipe which included an unusual ingredient – mayonnaise.

The addition of mayonnaise makes these scrambled eggs extra creamy and adds a delicious richness.

I seasoned my eggs with salt and pepper but you could easily add chives or any other herbs for added flavour.

I added the mayonnaise when the eggs were just starting to form curds in the pan but the mayonnaise could be beaten into the eggs prior to cooking.

How to make scrambled eggs with mayonnaise

Ingredients

One tbsp of good quality mayonnaise (I used Hellmann’s)

Two or three eggs

Splash of milk

Salt and pepper to season

One tbsp butter (or equivalent) or 1.5 tablespoons of oil

Method

1. Start by beating the eggs and a splash of milk in a bowl or jug. Heat a non-stick frying pan over medium heat before adding the butter. Make sure it doesn’t burn.

2. Add the eggs to the frying pan and start stirring frequently. I used a spatula to do this but a wooden spoon could be used too.

3. Keep stirring the eggs until curds start to form. Add the mayonnaise and stir in until it is completely combined with the egg mixture. Season with salt and pepper.

4. Keep stirring until the eggs reach your desired consistency. I prefer the texture quite loose but some people prefer their eggs more solid.

5. Serve either by themselves or on toast with crisp streaky bacon.