Medium mixing bowl
Directions:Crack eggs into a medium mixing bowl.
Add 1/2 tsp mayo for each egg (IE: 2 eggs = 1 tsp mayo).
Whip eggs and mayo until frothy.
Lightly coat the bottom of a skillet with oil.
Cook until the center and/or edges begin to dry.
Salt & pepper to taste.
The cream of tartar in the mayonnaise traps air in the egg while whipping. It's just like when you make meringue for a pie: You add cream of tartar to "gel" the whipped egg whites into a solid form.
Adding milk instead of mayo makes the scrambled eggs heavy.
Do not add salt until after the eggs are cooked. Salt knocks down the fluffing action of the eggs, making a more dense finished product.
Saute onions, peppers, ham, spinach, mushrooms, or other ingredients in the skillet prior to adding the eggs. Stir frequently while cooking to mix the other ingredients thoroughly in with the eggs.
Add cheese to the top of the cooked eggs in the last few minutes of cooking to add flavor and cut down on pan mess.
A spatula works well to keep the eggs from sticking to the bottom of the pan, but a fork is necessary to separate and fluff the eggs.