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Phred

In article >, (Steve Pope) wrote:
>notbob > wrote:
>>On 2006-04-15, gary > wrote:
>
>>> spoonful of mayo in with the eggs as he was scrambling them. Makes them
>>> nice and creamy.
>
>>Assuming you've put oil in the skillet prior to adding eggs, adding
>>mayo is essentially adding uncooked oil and eggs to cooked oil and
>>eggs. It doesn't make them creamy, it makes them more oily.
>
>Mayo is an oil/water emulsion. Some say adding water to eggs makes
>scrambled eggs fluffier. Perhaps mayo would have a similar effect.

Do you add milk when making scrambled eggs? That would effectively
add fat for creaminess, water for fluffiness (and a bit of non-egg
protein for variety).

Anyway, here's one version of "creamy scrambled eggs":
<quoting http://southernfood.about.com/od/eggrecipes/r/bl30102z.htm>
Creamy Scrambled Eggs with Bacon
From Diana Rattray, Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
1/2 pound sliced bacon
2 tablespoons butter
8 eggs
1/3 cup heavy cream
3/4 teaspoon salt

PREPARATION:
Cook bacon to desired doneness and transfer to paper towels to drain.
Keep warm. Pour off bacon grease and melt butter in the same skillet.
Beat eggs lightly and whisk in cream, salt, and pepper. Pour into hot
skillet and cook over low heat, stirring occasionally, until thickened
but still moist, about 6 to 9 minutes. Transfer to hot platter and
garnish with bacon strips. Serves 4.
</quoting>

Why not use the bacon grease too?

Cheers, Phred.

--
LID