Scrambled eggs are as easy as it gets, but perfect scrambled eggs can be more complicated. From over-whisking to cooking on heat that’s too high, there are lots of mistakes to make, not to mention plenty of debate about which additions are yays or nays, and celebrity chef Alton Brown is a staunch defender of mayo in scrambled eggs.

When questioned about his use of mayo in scrambled eggs by a fan on "The Late Show with Stephen Colbert," Brown explained how scrambled eggs are basically an emulsion, a mixture of fat and water. He says that mayo is an emulsion, too, so it serves as a "booster" that can make the eggs richer and more even in texture.

An advertisement from the 1970s for Best Foods’ mayonnaise made the exact same claim about scrambled eggs, stating the mayo makes them creamier and enhances the eggs' flavor. This is because eggs and fat do a good job of sticking together, resulting in a firmer egg that still isn't dry at all, becoming fluffy and delicious instead.