Add a spoonful of mayonnaise to your scrambled eggs. That is the whole secret. I know it sounds wrong. I thought the same thing when my aunt told me.

But here is what happens: mayonnaise is mostly oil and egg yolks — the exact same things that make scrambled eggs rich and silky. Adding a small dollop emulsifies into the eggs as they cook and the result is the creamiest scrambled eggs you have ever made.

How Much Mayo to Use

For two eggs, about a teaspoon is plenty. For four eggs, a generous teaspoon. You do not want to taste the mayo — you want the texture it provides. Too much and you will taste it, and nobody wants mayo-flavored breakfast.

Whisk it in with the eggs before they hit the pan. Make sure it is fully incorporated — no white streaks.

The Cooking Part Matters Too

Here is where I went wrong for years: I cooked scrambled eggs on high heat because I was impatient. High heat makes eggs dry and rubbery. The mayo helps with creaminess but it cannot save eggs that have been cooked to death.

Use medium-low heat. Stir gently with a silicone spatula. Pull them off the heat when they still look slightly wet — they will finish cooking on the plate.

What If You Do Not Have Mayo

Sour cream works too. So does cream cheese — cube it small and stir it in right at the end so it melts into little pockets. Greek yogurt is okay but can make the eggs slightly tangy, which some people like and some do not.

I have tried all of them. Mayo is my favorite because it does not add any noticeable flavor — just pure silkiness. My kids have no idea it is in there and they are the pickiest eaters I know.