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How to Make Scrambled Eggs

The secret to making moist, fluffy scrambled eggs is all in the scrambling.

You'll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.

Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs.

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

    3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.

      4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

        5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.

          6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.

            7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.

              8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.

                9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

                  10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.

                    11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.

                      12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.

                        13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.

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                        Aug. 10, 2009 11:30 am
                        Thanks that is a really great explanation of how to make scrambled eggs. I have looked for it before, but not found one that explained it well. Thank you!
                        Aug. 18, 2009 7:30 am
                        I add salt before cooking I find the salt makes the eggs fluffier
                        Oct. 15, 2009 9:54 pm
                        Now i can serve a better scrambled egg on the table..thanks!
                        Oct. 20, 2009 6:34 am
                        I tried this recipe with mushrooms, shredded American cheese, and topped it off with some Tostitos salsa. Delicious! xoxo
                        Oct. 20, 2009 8:36 am
                        Wonderful! My scrambled eggs always turned out tough and a little burnt, now they're super delicious! Thanks for a great article.
                        Oct. 23, 2009 5:12 pm
                        Patience ensures beginners do not overcook the egg. The more you scramble eggs you will find that as long as you are attentive to the temperature and the texture of your eggs that the results can be just as satisfying as a slower cooking method when you choose to turn up the heat.
                        Nov. 8, 2009 7:48 am
                        At point #7 add onions and green peppers that have been sauteed until soft, garlic powder and oregano to taste and a TBSP of tomato paste continue on. You'll love Italian peppers and eggs!
                        Jan. 6, 2010 9:51 am
                        My friend told me to add some cream cheese to the eggs, wow!
                        Jan. 16, 2010 10:09 am
                        Another little trick to fluffy eggs is to add a sprinkle of flour to the eggs before cooking.To avoid flour lumps add flour to milk first then to your eggs
                        Jan. 24, 2010 2:20 am
                        wow, i must try this! thank you for the instructions.
                        Jan. 24, 2010 6:08 am
                        My husband likes to prepare breakfast. I will certainly pass this information on to him. Your method of preparing scrambled eggs sounds so good. Thanks
                        Jan. 24, 2010 8:21 am
                        I crack the eggs, one at a time, in a separate bowl just in case one of them is bad. That way you don't lose the whole bowl of eggs.
                        Jan. 24, 2010 11:01 am
                        Wonderful, someone has actaully recommended something that sounds like it is so easy, but can be browned too easy and makes me mad. Know I have a way of following instructions. I had never known how much milk to add or how high to set the heat. Thanks soooo much
                        Jan. 31, 2010 7:46 am
                        After I started using a heat-proof silicone spatula to lift and stir scrambled eggs, wished I'd been doing it for the past umpteen years! Works great. Also agree you can use higher heat IF attentive. In any case, beginning with higher heat helps to keep eggs from sticking initially--then turn it lower. Using a little bacon grease instead of butter prevents browning since it's easy to brown butter if the pan's too hot. If using butter and it does turns brown when first heating, best to throw it out, wipe the pan and start over.
                        Feb. 15, 2010 12:51 am
                        At least now we also know what it is suppose to LOOK like. Thanks for your time and patienceto give GOOD instructions
                        Feb. 20, 2010 12:02 pm
                        So simple. And I thought I made scrambled eggs right...
                        Feb. 21, 2010 8:23 am
                        Great instructions, but make sure you spread the butter around the bottom or use a non-stick pan. For 6 eggs, use a med-large frying pan. You may also spray the pan with an oil spray or butter flavored variety.
                        Feb. 28, 2010 8:58 am
                        for a "kid friendly" kick :add some chopped up hot dogs @ stage Mom got us hooked on this for years as a Sunday brunch item...and it gets kids to want to cook and try more of their own creations!
                        Mar. 2, 2010 1:51 pm
                        Oh MY Gosh! No wonder my eggs turn out flat and rubbery...thank you for the picture and instructions and all the comments too. Happy cooking everyone! :)
                        Mar. 10, 2010 6:42 am
                        My Dad would beat the eggs in the blender. Makes them really fluffy!
                        Mar. 21, 2010 11:58 pm
                        let me try this egg scrambled today. i think if you add some coriander leaves ,taste more better
                        Mar. 22, 2010 3:57 am
                        Since I HATE scrambled eggs I find it very difficult to make for other people. Thank you for solving my problem!
                        Mar. 23, 2010 6:55 am
                        I add a bit of Tabasco or other hot sauce to my egg mixture, and a spoon of cottage cheese. Water seems to make a fluffier egg. I miss my electric fry pan, for the even heat. I use cast iron, and no teflon or non-stick stuff. A bit of dried basil adds a great flavor, also. Will have to try cream cheese. My favorite eggs are with grated yellow crookneck in them, with a lid on low and then flip when done and fluffy. Grated zucchini adds color, also. I'm into experimenting with muffins, and adding a piece of fruit, or a fruit smoothie/protein shake, it's a great way to start the day. I alternate days with hot cereal and love making breakfast for company.
                        Mar. 23, 2010 6:59 pm
                        I add 1-1 1/2 slice of Deluxe sandwich cheese to every 3 beaten eggs. I use a teflon pan with dab of melted margarine and use medium heat stirring with spatula. The eggs are fluffy and creamy delicious!
                        Wendy L. 
                        Mar. 25, 2010 5:58 am
                        Would love a follow up on how to make omelets. Mine are always too brown and unflavorful.
                        Mar. 25, 2010 7:14 am
                        I would love to know about omelets too.
                        Mar. 28, 2010 10:04 am
                        Try adding a few tablespoons of cream cheese when the eggs are almost done. It is just heavenly!!!
                        Apr. 3, 2010 9:24 am
                        If you are in the mood for an egg sandwich, at step #7 let the eggs continue to cook. When the eggs have cooked sufficiently at the bottom, use a spatula or egg turner to cut egg in two or four parts by sliding edge of spatula along the pan, thus separating egg and making it easier turn over, to cook other side of the egg. Cook to taste, without leaving too long to maintain its fluffiness. Place on your favorite piece of slightly toasted bread and top with cheese, ham, tomato slices, and strips of bacon, or any favorite ingredients. Serve immediately, if not, you can pop in microwave for a few seconds to warm up.
                        Apr. 4, 2010 9:34 am
                        Try cooking chopped onions and finely chopped green chillies (deseeded if you want only the flavour and not the heat) in a little milk initially and then follow with the rest of the recipe.
                        Apr. 7, 2010 3:53 pm
                        butter is better than PAM in a no stick skellet
                        Apr. 11, 2010 12:07 pm
                        weezy68 - as someone who never had a mother to teach me how to cook anything, I would have appreciated ANY tips on ANYTHING at one point. I'm sure most people could figure it out, but it's the little tidbits and secrets in life that makes things even better :))))))
                        Apr. 19, 2010 8:20 am
                        Excellent instructions, worked out great and I followed up by making my first decent omellette! Instructions you gave worked for that as well.
                        Apr. 24, 2010 8:42 am
                        I only make scrambled eggs when I have the proper amount of time. I've followed the recipe from the Nero Wolfe Cookbook for years. As noted in the annotation, most cooks don't have the time to make scrambled eggs correctly, and unfortunately, because of the time and constant attention involved, tough scrambled eggs have been the norm in the U.S. for at least a hundred years. The initial high heat recommendation is ill advised; and reducing an early high heat has nothing to do with creating a pan not sticking. It only toughens the bottom layer of the eggs, creating a curds effect in the end product. Eggs should be cooked on low heat and stirred constantly. Cooking time takes between 30-40 minutes, which is why it's impractical for most hurried non-commercial cooks to make creamy, not tough and lumpy, scrambled eggs. Finally, only water and small amounts of butter should be used to make eggs light and fluffy. The proteins in milk products do just the opposite, and only seem to work bec
                        Apr. 24, 2010 3:19 pm
                        while I agree with asher,the key to great scrambled eggs is low heat...30-40minutes is way to long IMO...I do use milk in mine and always take them off the heat when they are still moist...then stir in a pat or two of cold butter for a beautiful shine and silky texture.
                        Apr. 27, 2010 1:01 pm
                        Excellento! very well explained and detailed too.
                        May 2, 2010 6:30 pm
                        I agree with Asher. Water gives a much lighter, fluffier texture than milk when used in both scrambled eggs and omelets. That's how my Grandma taught me and I have found it to be true.
                        May 6, 2010 7:12 am
                        Asher is correct my late hubby would do the scrambled egg thingie in our house and they were ALWAYS perfect and fluffy and moist. He took forever in cooking them but the end result was spectacular. He said slow and low was the secret with water.
                        May 8, 2010 8:04 pm
                        My husband and son love it with a triangle of Laughing Cow Light cheese. Similar to cream cheese but low in calories and so yummy. Then my favorite thing is to hollow out a bagel and toast it and fill the valley with my eggs. So good and figure friendly! Try it with egg whites too or egg whites and one whole egg.
                        May 19, 2010 1:37 am
                        for non american like me this is so useful.n thanks to asher too.all this time i used milk but after this i'll try ur tips. only when i got enough time though..;)
                        May 19, 2010 12:43 pm
                        Someone recently told me that it is not safe to use a wooden spoon when cooking eggs. Trueor false??
                        Jun. 4, 2010 7:33 pm
                        Our volunteer fire dept. is having a community breakfast soon. I have had bad experience with scrambled eggs served at a steam table. They turned green after sitting in the tray for just a little while. What caused this? And how do we prevent it? Thank you
                        Jun. 5, 2010 10:12 am
                        if you add a little cream cheese towards the VERY end of cooking them it gives great flavor (if not at the end you won't be able to taste it. also onion, hot dog, mushroom, kale, basil and cilantro are pretty tasty to add
                        Jun. 6, 2010 11:52 am
                        Jun. 9, 2010 2:53 pm
                        my husband doesn't like milk in his scrambled eggs and doesn't like parsley in I'll have to skip most of this...but I gained a few tips
                        Jun. 13, 2010 3:00 pm
                        I love this recipe so simple yet so good. Thanks happy cooking to yall..
                        Ruchi Mittal Peter 
                        Jun. 14, 2010 7:36 pm
                        Thanks, the pictures really helped ... did not know how the eggs would still be moist after cooking.. will try it tomorrow morning !
                        Jun. 17, 2010 9:14 pm
                        sounds yummy
                        Jun. 20, 2010 7:50 am
                        The best advice I ever got was from a master chef who said the secret to great scrambled eggs is to mix in some cottage cheese. He was right and it can be used for any omelet recipe. It keeps them moist, light and fluffy.
                        Jun. 27, 2010 1:07 am
                        now i know how to make a proper scramble eggs..thank's
                        Jun. 27, 2010 11:54 am
                        Great tips. Very helpful, especially the added water to the eggs. It makes sense.
                        Jun. 27, 2010 7:01 pm
                        Thank you so much for the explanation. It seems so simple when others do it. Now, I too can scramble presentable eggs.
                        Jun. 28, 2010 6:37 pm
                        If there is one thing I cannot stand about eating eggs is how some like to cook till they are dried out which is disgusting. The eggs need to be a little moist which does not at all mean a small part of the eggs are raw. They are brought up to temp and are perfectly safe.
                        Jul. 1, 2010 3:27 pm
                        that was very interesting and helpful! thank you for that well-described recipe for scrambled eggs! i hope to cook it soon, to taste the deliciousness it brings to my taste-buds!!!!!!!!!
                        Jul. 2, 2010 12:36 pm
                        To prevent the butter from browning, use a mixture of butter for flavor, and olive oil to raise the smoke point, preventing burnt butter. Try adding a tablespoon or two of sour cream for a creamy texture and nice tang. I whisk it right in to the egg mix at the beginning. Works great for omelets as well. I also put salt and fresh cracked pepper in at the start.
                        Jul. 5, 2010 8:17 pm
                        We always keep pepperjack slices in the fridge for when we do burgers, but it also gets brought out to be melted in while scrambling eggs. Yum-o.
                        Jul. 11, 2010 11:44 am
                        I agree cooking eggs in the microwave is the best and easiest way to to scramble them have never tried making an omelet in there but purchase a micro omelet dish and am planning on trying it. Does anyone have some helpful tips?
                        Jul. 24, 2010 8:56 pm
                        great! now maybe my eggs will taste better.
                        Jul. 26, 2010 2:48 pm
                        Very Help full. I have been cook my eggs all wrong. Now I can cook them right. Thanks
                        Aug. 10, 2010 2:32 pm
                        You have it right. High heat will ruin the eggs, but don't cook them too long and dry them out.
                        Aug. 13, 2010 5:10 am
                        Thank you, Stevie, for your comments to Wheezy! Even tho most folks know, or Seem to know, how to cook scrambled eggs, there are always good tips shared by others if you are willing to learn. Thank you folks, who take time to Share your experiences! PS, I go along with the water, not milk; using cottage chs. or sour cream, and remove from pan while still moist. I am looking forward to trying cream cheese, as suggested!
                        Aug. 15, 2010 6:44 am
                        I cook scrambled eggs at low heat.. I mean really low.. takes about 12 minutes, but the flavour is remarkably different.
                        Aug. 18, 2010 4:23 am
                        I wanted to print this but no button.
                        Aug. 19, 2010 8:25 pm
                        Very well explained step by step recipe. I can't wait to see how it turns out! :)
                        Aug. 23, 2010 4:12 am
                        thanks so much, I never really had scrambled eggs growing up and was beginning to feel like the odd one out for not knowing how to cook them well, this saved me!
                        Aug. 26, 2010 5:22 am
                        I agree with the addition of water to the eggs, cooking low and slow and the use of a heat proof rubber spatula for pushing the eggs around the pan to creat nice moist curds. I learned about the spatula from my best freinds mom, who was an excellent cook. Her eggs were always moist, fluffy and delish!!. My husband and I like the addition of a lil cream chees and chopped chive when we want to get fancy. But the sky is the limit on what can be added to a scrambled eggs.
                        Aug. 27, 2010 1:27 pm
                        The fluffiest eggs I've ever had were made my whisking the eggs with a tbl of sour cream before cooking.
                        Sep. 2, 2010 8:53 pm
                        I have always added milk. I use olive oil instead of butter and add shredded cheese when I turn the heat off. You want the eggs to be a little moist when you turn the heat off. The eggs will finish cooking on thier own. This is a great recipe. I only add water if I don't have milk. Hubby Loves my eggs!!
                        Sep. 3, 2010 1:05 pm
                        Thank you soooo much!! Now my eggs are delicious!
                        Sep. 5, 2010 8:21 am
                        I use an inexpensive infrared thermometer to get and maintain my skillet heat at 300F,it takes a little longer but the eggs are moist and tender,and the tarragon and flat leaf parsley are great. You can purchase the thermometer at cut rate tool stores like Harbor Freight Tools. I'm finding more uses for it every day.
                        Sep. 14, 2010 9:03 pm
                        I've gotta try this!!!!!!!!!!
                        Sep. 17, 2010 2:17 pm
                        These instructions are great, even for those of us who have been scrambling eggs for 40+ years. I sometimes add some Mexican Velveeta at the end - it melts easily and is delicious!
                        Sep. 18, 2010 2:47 am
                        the green thing at the steam table? probably due to aluminum pan.
                        Sep. 21, 2010 7:20 pm
                        What a load of fuss over the simplest breakfast item! I toast and butter my bread at the same time as I'm cooking the eggs, IN THE MICROWAVE! I use 3 eggs and a couple tablespoons of milk, 1 tablespoon butter (NOT margarine) and add salt to taste. Whisk all together in the glass bowl in which you'll be cooking them. It takes less than 2 minutes to cook on high, stirring a couple of times. Take out the eggs while still moist, and voila! Breakfast ready and delicious in about 3 to 5 minutes. Absolutely no risk of burning the eggs, and the bowl is far easier to clean than a pan used in the old fashioned way.
                        Sep. 26, 2010 6:54 am
                        wow..for sure my family will love this recipe
                        Sep. 26, 2010 6:55 am
                        thanks..for sure my son and my husband will love this recipe..
                        Sep. 28, 2010 3:09 pm
                        Thanks for all the tips. I am an experienced cook, but can never get simple scrambled eggs to cook up with the texture and consistency that I want. I'm going to put these tips to the test tonight and make breakfast for supper :-) I LOVE the eggs at Another Broken Egg and The Egg and I ultimate goal is to come up with something that good at home.
                        Oct. 2, 2010 5:33 am
                        ASHER is a # 1 chef. He is so right. Butter, water, low heat and patience is the only way to make a beautiful fluffy scrambled egg, that I bet most people have never tasted.
                        Oct. 2, 2010 1:12 pm
                        i just know how to fry eggs....thanks for the tips, at least i can now try to make a really tasty scrambled egg!
                        Oct. 11, 2010 8:09 am
                        nice and easy....thank you for sharing now i can really cook a nice scrambled eggs...
                        Oct. 11, 2010 7:22 pm
                        the green may very well be from too high a heat or overcooking. just like hard boiled eggs that have green around the yolks-that's from overcooking.
                        Oct. 12, 2010 5:29 pm
                        i know how to cook scrumbled eggs but here i foud how much milk add for 1eggs thats gr8 for me thanx.
                        Oct. 18, 2010 2:45 am
                        love it so much, thanks to all
                        Oct. 26, 2010 12:50 am
                        wow, so good!
                        Oct. 26, 2010 12:22 pm
                        i knw how 2 make scrambled eggs, but this recipe is different,more
                        Oct. 31, 2010 5:55 pm
                        thanks for this. My eggs use to be hideous, but now they are perfect.
                        Nov. 2, 2010 2:15 pm
                        I always add a couple dashes of parmesian cheese to my eggs and milk before I mix.
                        Nov. 4, 2010 4:07 pm
                        I've learned to add cheese (cheddar, at least) at the end of the cooking process, or else you end up with watery eggs.
                        Nov. 11, 2010 7:23 am
                        I've got to say, these are the best scrambled eggs I've ever made. I think that I always turned the heat too high before.
                        Nov. 18, 2010 12:28 am
                        This is very useful information. I used to wonder why whenever i made scrambled eggs, they 'have soup':-). Now i know and will not make the same mistake again. Thank you for the great advice.
                        Nov. 21, 2010 6:05 pm
                        Awesome, cant wait to make this for my bf.
                        Nov. 23, 2010 11:16 pm
                        thanks, :)
                        Dec. 8, 2010 9:52 am
                        I have tried this recipe on the my family, and can tell you that they love it! The addition of flavoring ingredients near the end of cooking time was eyeopening for me, as I used to add them sooner. Thanks for a great recipe,and keep 'em coming!
                        Dec. 12, 2010 4:40 am
                        I was just wondering how to do this actually, so thanks so much for posting this, it was very helpful!!!
                        Dec. 14, 2010 8:55 pm
                        awesome!!! thank you!!!
                        Dec. 22, 2010 7:35 am
                        Instead of using milk, I use water instead, and don't scramble them very much, and I add green peppers, chunks of onions, and cheese..and it cooks up very nicely. I don't allow the eggs to get too dry.
                        Dec. 25, 2010 7:24 am
                        Thankyou for this detailed step by step guideline to making scrambled eggs, I can't wait to try it out!
                        Dec. 26, 2010 5:36 pm
                        do not use milk. use water if you want it fluffy.
                        Jan. 2, 2011 10:06 am
                        This is the one...water, butter, low heat. Oh, and by the way, a cast iron pan, well cured, beats a non-stick any day. Stirring some right now!
                        Jan. 2, 2011 2:07 pm
                        Putting a lid on while the pan heats helps the eggs fluff more also.
                        Jan. 4, 2011 4:07 pm
                        She is not telling you the real secret to fluffy eggs: you need to add 1/2 teaspoon baking soda ! This is a real chef's secret to fluffy eggs !
                        Jan. 4, 2011 9:54 pm
                        Don't really like scrambled eggs, but after trying this recipe i must admit they were good.
                        Jan. 14, 2011 8:33 pm
                        Many years ago, a collegiate roommates grandmother showed me her refinement of scrambled eggs. Butter yes under a very low heated pan and then place cream cheese, and some of the flavored cream cheeses are great and then when it is sufficiently softened add the beaten eggs and walla you will have some of the most scrumptious scrambled eggs possible. Once you have experienced this you will adjust the amounts according to your desired taste factor.
                        Jan. 14, 2011 8:34 pm
                        PS Post your comments if this suits your palate. Thanks
                        Jan. 15, 2011 11:32 am
                        CJ Aug 18, 2010: To print-Right click, select Print, under print range select Pages, type in 1-3 (unless you want all 17 pages of coments too). Click on Print. Mom always used milk, I ran out used water,much fluffier. Added Parmesian cheese (maybe too early) got small curd. Now to try baking soda, blender . . .
                        Jan. 21, 2011 10:05 am
                        If a recipe calls for Extra large eggs, how many large eggs do I use?
                        Jan. 24, 2011 8:58 am
                        Add a touch tumeric. Lovely yellow colour, good for you and great flavour
                        Jan. 25, 2011 12:20 pm
                        this is a perfect guideline AAAGH!!!thank you so very much,my dad and brother were sprised haha
                        Feb. 2, 2011 9:49 am
                        Thank you.
                        Feb. 5, 2011 7:28 pm
                        this is very nice! thank you.. it'l surely help!
                        Paula Stewart 
                        Feb. 10, 2011 11:51 am
                        All this time I have been just turning the eggs over and over in the skillet. Now I know how. Thanks
                        Feb. 16, 2011 6:52 pm
                        Can't wait to try this!
                        Feb. 18, 2011 11:28 am
                        Try using a small pot while cooking scrambled eggs. I have a glass top stove and find I get better heat distribution. The eggs really fluff up nicely.
                        Phyllis Prendergast 
                        Feb. 18, 2011 3:30 pm
                        I've been using coffee cream for years to make the eggs fluffier. I really liked your step by step explanation. Thanks
                        Feb. 20, 2011 9:26 am
                        In a hurry in the A.M. or whenever, I whisk one egg, Tbsp water, dash of S&P in a coffee mug, which has a tad of butter in bottom. Place in microwave on high for about a minute or so, remove mug and you have cooked scrambled egg for toasted English muffin, just add cheese or not. Can experiment vegies.
                        Feb. 24, 2011 4:08 pm
                        I normally add only 1-2 tsp. of liquid--milk or cream (for 6 eggs), but do mix in 3-4 tsp. butter chunked into small pieces just prior to pouring into the pan. This helps keep that nice yellow glossy finish. A side-note: the new Tuscan butter by Challenge adds a light herb flavor to the eggs.
                        Feb. 24, 2011 6:24 pm
                        no more plain simple eggs or omelette! that's the way: 3 eggs, 1 tablespoon of milk, 2 tablespoon of water. at #7 add chopped parsley (fresh parsley!!), ripped basil leaves (fresh basil!!), parmesan cheese and red onion thinly chopped. go on as explained (remember medium-low heat). at #12, while the bread gets toasted, add some sour cream (1/2 tablespoon) and mix gently. Adjust with pepper or salt - as you prefer - and enjoy!
                        Feb. 26, 2011 9:30 am
                        that is how i make my scrambled eggs so many people cook on too high if temp. slow cooking is the secret. i put sausage crumbles in the fry pan fry them til hot then add my eggs so yummy............
                        Feb. 26, 2011 11:56 am
                        Asher's comment about Nero Wolfe's recipe has me puzzled. Wolfe's recipe, widely available on the Internet, calls for a huge amount of cream and no water at all. Asher says he follows this recipe, but adds later that he uses water.
                        Mar. 5, 2011 12:38 pm
                        Thank You, thank you, thank you. My eggs are now perfect!
                        Mar. 5, 2011 5:07 pm
                        thanks for the tips!
                        Mar. 6, 2011 10:47 am
                        Thanks so much for this great article! I always cooked my eggs over a pretty high heat and ended up with nasty, dry eggs. When I made them today, after reading this, my eggs we were wonderfully light and fluffy.
                        Mar. 16, 2011 9:43 am
                        When we visited Ireland, our first Irish breakfast included the best scrambled eggs we ever had. These same great eggs were repeated each day we were there no matter where we ate. What is the secret????
                        Mar. 20, 2011 11:52 am
                        Lots of great tips, thank you! My eggs are usually fluffiest when made in an egg "bake", but over the years have perfected the stove top variety too. A friend of mine was making scrambled eggs for a weekend breakfast once, and I saw her adding Mayo and nearly choked! She said "trust me, you'll never have fluffier, tastier scrambled eggs". She was right, even my mother and sister who strongly dislike Mayo LOVED them...and think about it...what is Mayo derived from? I ONLY use Mayo though if substituting whites for 1/2 the eggs...who needs the extra cholesterol? I agree with those users who use Sour creme (I always use FF) and water as well. Fluffy, creamy, yummy. All of the tips are fantastic, and let's remember, to each his/her own please? Boo to those who have the need to criticize whether or not someone needs tips or instruction on making perfect eggs or can't understand what all the "fuss" is about. With 17 pages of comments, apparently, it's about making the perfect Egg. God Bless
                        Mar. 27, 2011 6:56 pm
                        I am over 70 and tried many times to make a good scrambled egg and never could! Usually hard and rubbery. Thanks for all the tips on how to get a perfect scrambled egg...Never even imagined the baking soda or mayo! Would you add both? I'm gonna try it tomorrow1 I agree with amykins..Don't criticize! Hey anybody have a good toast recipe...haha Just kidding.
                        Mar. 30, 2011 3:50 pm
                        1/4 cup of milk and mixing your favorite seasonings in moderation hand whipped for 2 minutes and left on low heat until cooked all the way through with out flipping then with 3 tablespoons of cream cheese over the hot eggs eaten on rye toast! :D amazing!!!!!!
                        Apr. 1, 2011 9:25 pm
                        oh mine, I never knew that a simple scrambled egg is not that simple after all - u MUST really know how to do it the proper way to turn out right & perfect ! I learned something new, TQ
                        Apr. 3, 2011 9:08 am
                        I love scrambled eggs; make them each weekend for our breakfast. Sometimes they would turn out soft and lovely, others not so much. Now I know it was because I started turning the eggs from the SIDES, always. Thank you for the tip. A great one. Made them for the hubby this morning. Even HE NOTICED the difference. You know the tip is a good one then. Cheers.
                        Apr. 13, 2011 5:47 am
                        My family love scramble eggs, I only put salt and butter in our eggs, will try your recipe, it sound great, thanks a lot.
                        Donna Cross 
                        Apr. 15, 2011 9:28 am
                        To bad most restaurants don't follow this method. I learned from my mother years ago and her eggs are the best. I detest scrambled eggs that have been stirred and stirred until you end up with a small pile of pea size eggs that do not look good at all. Most people just plain stir their eggs to pieces.
                        jack frost 
                        Apr. 25, 2011 4:30 am
                        how can i add this recipe, how to make scrambled eggs to my recipe box I don't se add to recipe box anywhere on the recipe page
                        Apr. 27, 2011 8:27 pm
                        Great step by step instructions! I think I am always impatient and push them around too quickly.
                        May 4, 2011 5:11 pm
                        The real trick is getting air in the eggs. I can't believe only one person has suggested using a blender. I actually was told this by my high school chemistry teacher. The more you aerate the eggs, the fluffier they will be.
                        May 6, 2011 4:04 pm
                        thanks for the tips!!!:)))))
                        May 7, 2011 4:41 pm
                        I find that the best way to make scrambled eggs is to wisk them until they turn a light yellow color. This introduces air into the eggs and eliminates the need for milk or water. Just follow the instructions here for the actual cooking and you will have great eggs!!
                        May 10, 2011 8:04 am
                        Another way is to use a sauce pan instead of a frying pan, melt butter, add onions or mushrooms first until lightly done, then add eggs and milk or cream, stirring constantly and remove while still moist. Removing early is the key.
                        May 11, 2011 6:16 am
                        I found that adding water instead of milk or cream makes the eggs fluffier and lighter!
                        May 17, 2011 11:42 am
                        I scrambled eggs today using this recipe. They came out perfect. Thank you for posting this recipe. I have scrambled eggs for years but have never had them turn out as well as they did today when I followed this recipe. Just goes to are never too old to learn a new trick!
                        May 20, 2011 4:09 pm
                        Thank you for all the Tips and the best eggs ever! Love eggs done this way...and the Tip about adding cheese at the end! My scrabbled eggs will be much better now, Love it!
                        raymond sandoval 
                        May 24, 2011 2:58 am
                        wow! for culinary students, this helps a lot. thanks!
                        May 26, 2011 12:07 pm
                        Once in the Islands Curried Lobster was added to the scrambled eggs very very good!
                        May 30, 2011 5:33 am
                        GREAT! First time I cooked scrambled eggs for my boyfriend and he LOVED it! Thanks!
                        Jun. 1, 2011 11:15 pm
                        maybe sounds to simple but in simple things we can find the best... i will cook my husband breakfast so much better tomorrow morning.. thanks
                        Jun. 10, 2011 7:40 am
                        Thanx .. i like scrambled egg
                        Jun. 12, 2011 8:18 am
                        For eggs, I use olive oil or canola oil in a clean steel pain. This allows me to heat hotter without burning and gets the first layer of eggs cooking and they don't stick to the pan. I clean the pan between servings.
                        Jun. 13, 2011 5:14 am
                        Thnks very much for your recipes
                        Jun. 14, 2011 8:05 pm
                        these are called country scrambled. I Worked as a cook for years. I found out that water is better than milk, better yet soda water? This way all the liquid is gone, but the bubbles in the eggs, make them, SOOOOOOOOOOOOO Delicious. Try it;) Dia
                        Jun. 19, 2011 3:17 pm
                        Funny, that's exactly how I've been cooking them for years, but my husband still thinks his mom's dried out ones are better.
                        Jun. 19, 2011 11:18 pm
                        All the comments are really useful! The only thing I will add is why so much butter? Olive oil is so much healthier, as for the taste, its easy to get used to it and never use butter again! Eggs have a rich taste of their own, so no need for saturated fats!
                        Jun. 26, 2011 1:38 pm
                        I do a few things differently and get frequent compliments on my scrambled eggs. 1. Never a wisk, and don't beat vigorously. Over-beating is one of the culprits in hard, rubbery eggs. I use a fork and stir longer, with less speed and no "folding" until yolks and whites are well-blended. 2. Too much heat and cooking too fast is the other thing that will produce rubbery eggs. I get the skillet just warm enough to start them cooking. You can test if it is ready by dropping a tiny glob from the beater fork to see if it "sets up." If it sizzles and dries immediately, take the skillet off the heat for a minute and put it back on a slightly lower burner. 3. I use a good non-stick skillet (T-Fal) with rounded edges and have a spatula with rounded sides that scrapes it perfectly. I use Canola cooking spray to avoid the burned-butter problem. 4. Avoid cranking up the heat too much. Bringing the eggs along slowly produces a soft, fluffy very yellow batch of eggs. Cooking lower and sl
                        Colorado Casey 
                        Jun. 29, 2011 11:24 pm
                        Absolutely awesome recipe so thanks for posting. I have actually been making them like this since I was 14 (only without the parsley) and always wondered why people rant and rave over my eggs. Good to know!
                        Jul. 1, 2011 10:50 pm
                        Excellent instructions.. Yes, cream cheese is absolutely wonderful when added to the eggs at the very end..just to slightly melt in. Another tasty idea is a dollop of sour cream (the real kind not low fat) and a sprinkle of chives on the scrambled eggs as you are serving them, my Mama was from Brooklyn and this was a favorite dish back in the day YUMBO!!
                        Jul. 1, 2011 11:49 pm
                        Thank you! Excellent instructions.
                        Jul. 3, 2011 5:22 am
                        This method is similar to the method I learned from The Henri Charpentier Cookbook (1945). It really does produce a lovely scramble that requires patience (as noted) as a primary ingredient. The reward is soft, rich eggs. I found the book in a used bookstore. Charpentier invented Crepes Suzette. The book is a wonderful mix of his life stories and his recipes. Henri's "method" is to use a double boiler (requiring even more patience than this method here!). No aluminum! He states" Too many people scramble eggs directly into the frying pan. I call such a dish a spoiled omelet and an awful scramble." Here is his method. "Beat the eggs thoroughly to a liquid. Place a generous piece of butter into the upper part of the double boiler after the water has started to boil. When it becomes hot, pour in the eggs. Let them come into contact with the butter for a moment, and then begin to stir them with a wooden spoon. When they have thickened to the consistency of heavy cream, a
                        Jul. 8, 2011 6:13 pm
                        I guess i cook my egg to high. lol
                        Jul. 10, 2011 10:03 am
                        I've found that using water instead of milk tends to make the eggs tougher. I sometimes use seltzer water and that keeps them fluffy.
                        Jul. 10, 2011 3:21 pm
                        I use a spoonful or two of light sour cream to the eggs instead of milk. Light and fluffy!
                        Jul. 15, 2011 7:15 am
                        i'm a culinary student and this is a very good basic recipe.however jimmyjim6 salt doesnt make eggs fluffy, its the milk. salt actually dries out the eggs when you add them in the beginning. that's wht its best to add salt at the end.
                        Jul. 17, 2011 3:30 pm
                        thanks! i can't wait to try this out, even though it is soo simple.
                        Jul. 18, 2011 8:19 pm
                        I found that if you add a touch of water and put on a cover right before they are completely cook, they fluffy up nicely.
                        Jul. 22, 2011 1:26 pm
                        Im so glad i found this... my sister loves eggs! when we are at moms we tend not to make it bc my mom and I dont like them! So i can make a few eggs for her! She is very excited
                        Jul. 24, 2011 5:34 pm
                        to the steamtable question, my mother was a banquet chef for years and the secret is lemon juice, if you lightly (very lightly) spay with lemon juice it doesnt turn brown, same goes with anything that turns brown almost immediately after cutting or cooking for ex. apples, hope this helps!
                        Jul. 28, 2011 1:17 am
                        If you stir in a little pancake batter after you whisk the eggs they fluff beautifully.
                        Cheryl-Port Townsend 
                        Jul. 30, 2011 9:42 pm
                        Wonderful explanation! And the visual is fabulous.
                        Jul. 31, 2011 2:18 pm
                        Thanks soooo much. My heat was the problem. I cook most items on high! Your directions were very helpfull.
                        Aug. 10, 2011 12:54 pm
                        Wow this was really easy and wonderful! The eggs were super fluffy! I usually just scramble egg beaters, but I wanted to make real eggs for my baby daughter and she ate 2 off them. Thanks!
                        Aug. 11, 2011 11:15 am
                        Always wanted moist but done scrambled eggs like I experienced in the Air Force, this will do it, thanks loads. I always over cooked.
                        Aug. 18, 2011 1:59 pm
                        Great directions on how to make scrambled eggs, thanks for doing this. I like the directions and the pic. I teach cooking to kids I have taken simple recipes and made them step by step.
                        Aug. 19, 2011 2:59 pm
                        FOR THOSE OF YOU WANTING OMELET INSTRUCTIONS: A professional French chef taught me a great way years ago, and everyone I cook for seems to love them. They may sound difficult, but they are actually quite easy with just a little practice. 1.) For 1 omelet, crack 3 eggs in a bowl. Add 1-3 TBSP milk or cream. Add a dash of salt, pepper, parsley, and garlic powder. Whisk very well. 2.) Prepare your fillings ahead: grated cheese, cooked mushrooms, chopped onion, peppers, cooked and crumbled bacon or ham, chopped tomatoes, etc. 3.) Put a 6" stainless or non-stick skillet on a high fire. Heat about 1 minute. Put a pad (about 1/2 TBSP) of butter in and spread it around the skillet with a wooden spoon. 4.) Dump in the whisked eggs/milk quickly. 5.) Turn fire down to medium. 6.) Using your wooden spoon, quickly stir in a circular and sometimes back & forth motion to scramble and fluff the eggs in the center of the pan, leaving an untouched ring of egg (about 1")around the outer ed
                        Aug. 21, 2011 5:04 am
                        I use no milk, or water to the egg mixture. I use one heaping tablespoon of fresh sour cream, then beat it into the egg mixture. I use the process to scramble the egg, and add salt, and pepper in the skillet before removing the eggs from the pan. It makes for easier clean up. (2-3 eggs)
                        Aug. 23, 2011 2:43 pm
                        Aug. 26, 2011 3:31 am
                        Just the way my mom taught me!
                        Aug. 28, 2011 11:36 pm
                        I remeber my mom teaching me how to make scrambled eggs,she was way off. My Grandma was the only person who could make scrambled eggs the way that i liked them. I could'nt even make them the way i liked them..........until NOW!!! lol thanks
                        Aug. 29, 2011 12:14 pm
                        I'd use the full dozen just for me!!!
                        Sep. 1, 2011 7:42 am
                        great recipe..nnice to start my day
                        Sep. 4, 2011 6:49 am
                        Where is the print button? Would like to print this one.
                        Sep. 4, 2011 7:58 am
                        For the fluffest eggs. Put them in the blender. I was in naples at a resterant and the omlet were so fluffy. I ask the cook how he made them. He told me he blends the eggs. I tell you it was the biggest omlet I ever had. Had to take some home.
                        Sep. 10, 2011 6:00 pm
                        Sep. 15, 2011 6:42 am
                        muchas gracias por esta sencilla pero deliciosa y nutritiva receta,el paso a paso es fenomenal.Para aquellos que somos graficos para aprender este paso a paso esta facil de entender y por supuesto de ponerlo en practica cada mañana.
                        Sep. 15, 2011 6:44 am
                        to:Justa Vets Wife Thanks so much for homelets recepie.I love it
                        Sep. 15, 2011 3:54 pm
                        Scramble your eggs a Little milk feta cheese and cook . Greek style
                        Sep. 23, 2011 5:54 am
                        I add a little baking powder to make mine fluffy and it makes great omelets also.
                        Sep. 24, 2011 10:28 pm
                        This is a wonderful, simple explanation on how to make great scrambled eggs. Thank you.
                        Oct. 1, 2011 7:59 am
                        I just tried this using shredded cheddar cheese, and italian seasoning, and it was delicious!
                        Oct. 3, 2011 1:29 am
                        Thank you for the great explanation
                        Oct. 3, 2011 12:18 pm
                        I scramble eggs IN the skillet to which I've added a pat of butter and sprinkle the eggs with a dash of salt as soon as they are cracked onto the pan. Then with the heat at about medium I begin scrambling them but not too much. I want to see both white and yellow in the pan, slightly moist. The flavor of the unbeaten but folded white and yellow of the eggs is heavenly with a subtle layering of flavor. The trick is getting the eggs out before they brown or dry out.
                        Oct. 3, 2011 2:34 pm
                        i like to add a shot of french salad dressing to my eggs gives it a little tang give it a try sounds odd i know
                        Oct. 14, 2011 6:53 am
                        Another idea to try...vinegar! Just a splash will help with the fluffy part. The smell of vinegar goes away when the vinegar evaporates. No taste difference either. Eggs can be cooked at higher temperature and still come out fluffy.
                        Oct. 18, 2011 10:27 am
                        This is totally wrong...Here is how you actually make excellent scrambled eggs: A. Melt 10 grams butter on med-high heat B. Add 3 eggs directly to skillet; do not break C. As protein denatures (the albedo firms and turns white), begin to move egg with wooden spatula; D. Finish eggs with 10 grams heavy cream and go directly to plate E. Add salt & pepper This actually works, especially for 1 person...don't try a dozen eggs at a time as cooking temps are erratic with eggs.
                        Oct. 20, 2011 1:26 pm
                        Sounds wonderful but I would substitute a plastic spatula for the wooden spoon when dealing with raw eggs. The wooden spoon may still hold salmonella bacteria from raw eggs in the grains of wood even after washing with hot soapy water.
                        Oct. 23, 2011 5:43 am
                        I can give my cook yo my daughter
                        Oct. 23, 2011 6:20 pm
                        I love love love scrambled eggs but could never figure out out to make them myself. I will definitely make these again.
                        Oct. 25, 2011 2:27 pm
                        This is great if you have a gas stove, but on my electric one, I have to cook the eggs on low because the heat does not reduce as fast as on a flame.
                        Nov. 8, 2011 7:39 am
                        being a southener we always use bacon grease.amount equal to a pat of butter, really gives good flavor.Also use bacon grease to fry eggs.....
                        Nov. 9, 2011 8:07 am
                        My eggs turned out really well! I was so excited to make this recipe and I was very pleased. I did some extra whisking than I usually do and that helped alot. Low heat also seemed to help.
                        Roo- Roo 
                        Nov. 14, 2011 8:03 pm
                        I did this earlier before school today for me and my brother and we loved it. My eggs usaully ain't that good now there delic! Thanks so much
                        Nov. 15, 2011 9:32 am
                        I add sauteed onion, basil and feta cheese and top with chopped tomato. Yum
                        Nov. 26, 2011 10:40 pm
                        3 eggs, 2-3 Tbsp whole milk, pinch of dill dash of granulated garlic and s&p in the magic bullet for 30 seconds. On low following the scraping method above and top with extra sharp cheddar... how I roll
                        chef Kevin 
                        Nov. 29, 2011 2:50 am
                        thank you! i hope i you would ad egg dishes that has simplier and more affordable ing. but still thank you! this is a great recipe!!!
                        Dec. 2, 2011 2:27 am
                        Hello! I'm a new member. Can anyone please tell me how I can add this to my recipe box? I can't seem to find a button around here. :)
                        Dec. 2, 2011 11:48 am
                        Unsalted butter won't brown or burn as fast as regular butter.
                        Dec. 4, 2011 12:20 pm
                        Great video for teaching my ten year old how to cook something on the stove for the first time. I need to improve my scrambled egg skills..and this will help me, while also giving her something very easy to start with! Thanks!
                        Dec. 18, 2011 8:10 pm
                        This is a great recipe, clearly explained and easy to follow. It results in scrambled eggs comparable to my mother's; and hers were the best! yummmmm
                        Dec. 30, 2011 9:13 am
                        I'm fixing to take a bite let see WOW THAT'S REALLY GOOD, GREAT, FANTASTIC. Cant wait to make it for my family.
                        Dec. 30, 2011 9:15 am
                        :) Love It
                        Dec. 30, 2011 12:54 pm
                        Thanks for taking the time to give such thorough directions! I've been lacking in the patience. department like so many others. Loved reading all the ideas, too. I usually add green pepper, mushrooms, and onion (sauteed) and top with. grated cheese at the end, but I've got to try the cream cheese and Laughing Cow suggestions. LC is a favorite and always on hand.
                        Jan. 18, 2012 8:36 pm
                        try adding two tbsps of water foe every egg and a pinch of cream a tarter then scramble in hot buttered pan
                        Jan. 29, 2012 8:28 am
                        Perfect! Thank you!!! I added ham, cheese, and small lives of sausage and placed in a wrap...success!
                        Jan. 30, 2012 11:48 am
                        Most EGGcellent suggestions!!!
                        Jan. 31, 2012 6:02 pm
                        Real nice taste,its easy to make,i love it so much.thanks
                        Feb. 28, 2012 3:04 pm
                        Not being a cook, I had to make quick scramble eggs for my mom. My method: for one person: 2 whole eggs and 1 egg white in bowl, 1 tablespoon skim milk, sprinkled black pepper on top, add pieces of cheese (any kind but not too thick), whisk and whisk and whisk and whisk. About a minute's worth. Pour into any pyrex bowl preferably medium size and POP INTO MICROWAVE at 2:40 minutes high heat. Make sure center is not wet. If it is give a few more minutes. It will cook and slowly rise into the most awesome looking soufle. At time end the soufle will deflate and you have immediate scrambled eggs. We aren't fancy eaters but I assume anything you want to put in it is okay, but I do it all with a 1100 watt Microwave. Good luck.
                        Mar. 6, 2012 9:50 am
                        This is a great way to make scrambled egg! If you take German Ementaler chease into the Egg`s it taste pervekt!:-) Sorry for my English,my german is mutch better!:-)
                        Mar. 8, 2012 6:24 am
                        tq..its a quite gd new recipe 4 asian ppl like me...n ezy cooking 2...
                        Mar. 8, 2012 6:56 pm
                        Mar. 11, 2012 5:15 pm
                        Good instruction! I will try this tomorrow morning.
                        Mar. 13, 2012 8:15 am
                        Just made it with cheese and it came out perfect....I'm never cooking eggs my way ever again. Can't wait to try it with other things. Thx.
                        Mar. 15, 2012 6:34 pm
                        have never been able to make good scrambled eggs, will try this tomorrow morning, thanks!!
                        Mar. 24, 2012 9:21 pm
                        Apr. 3, 2012 10:01 pm
                        As described here is very correct except that salt and pepper in the wisk still works very well. Veggies are also delightful!
                        Apr. 6, 2012 8:36 am
                        For a best ever egg sandwich....toast bread of your choice, lay a slice of cheese on the bread (even American works), top with hot scrambled eggs. Spread the other slice of toasted bread with.....and here's the secret......stone ground.... mustard.
                        Apr. 13, 2012 7:57 pm
                        It's important to not scrmable them too early or they might turn out too rubbery
                        Apr. 20, 2012 4:47 am
                        i loved the recipe very much, its simple en easy to follow.
                        Apr. 24, 2012 11:39 am
                        When I saw this I thought who doesn't know how to make scrambled eggs I know I DIDN'T!! THX
                        Apr. 27, 2012 4:03 pm
                        I've never thought to add additional liquid to my eggs - I'm planning on trying this! I love light and fluffy eggs, sounds like this is a handy trick to accomplish that task!
                        Apr. 29, 2012 5:41 pm
                        It's always nice to learn a new method of cooking, especially since my mother cooked scrambled eggs to death and I hated them. Now, not so bad.
                        May 24, 2012 2:58 pm
                        Drop the toast at the same time you pour the eggs, they will be ready at the same time.
                        Jul. 22, 2012 3:58 pm
                        Will have to try the cream cheese...thanks so much!
                        Jul. 27, 2012 2:38 am
                        Great, cool idea!!
                        Jul. 30, 2012 10:32 pm
                        when making omelets,use a rubber spatula thru out... pour your egg mixture in the pan wth butter or tad of oil, dont get pan too hot...just tip the pan so the egg can run around underneath sides of the pan lifting sides with scraper when all mixture runs off.... put your ingred in the omelet, lower heat, fold over with rubber scraper....let sit off burn a second to cook filling and melt cheese good luck enjoy!!!!
                        Aug. 6, 2012 2:26 am
                        I actually have used this reciped my entire life, the way Mom did it. But we add the cheese at the end of the process, around step 12. That way the cheese doesn't break down too much and cause the egg mixture to become runny.
                        Aug. 9, 2012 10:22 pm
                        I find that if you use 1/8 tspn cream of tarter you eggs will not turn green on a steam table. great for banquets
                        Aug. 16, 2012 8:54 am
                        I have been making scrambled eggs for years, but never quite learned the best way to make them. I've never really been a fan of them, so I just made them for guests or for my kids. I tried this method this morning, and added some picante sauce. They were fantastic! I have tried Rachel Ray's version with cream cheese before, and they are good as well. With this cooking method, I may just be a convert! Thanks!
                        Sep. 8, 2012 2:51 pm
                        I substitue celery salt of regular salt. very good!
                        Sep. 13, 2012 4:02 pm
                        That's the way I have been making my scrambled eggs for over 40 years. The lower the heat (to a point) the better the eggs. Use butter, it makes the eggs nice and tasty. Take your time and enjoy the eggs transformation.
                        Oct. 14, 2012 5:45 pm
                        Thank you for re-teaching me the basics
                        Oct. 28, 2012 2:27 pm
                        Great way to scramble eggs, I avoided the butter (diet)and use a olive oil spray, I added grated chedder cheese (just a handful) it tasted great. Thank you
                        Flora Ahmed 
                        Nov. 8, 2012 2:00 am
                        It is really a very good explanation. I am going to try to make a perfect scrambled egg. Thanks!
                        Jan. 12, 2013 10:51 am
                        I like to add Ranch or Bleu Cheese Dressing, or even Mayonnaise, for moisture and cottage cheese for fluffiness. Tastes special.
                        Apr. 8, 2013 7:15 am
                        I had buttermilk on hand so I used that. Wow, what an excellent addition it made!!! Thanks for such great instructions.
                        Jun. 12, 2013 11:02 am
                        Allrecipes came through for me as usual. Some basic rules when teaching younger children to cook their favorite eggs came in handy. The rest of us just eyeball it. I guess because of the size of the egg.
                        Jun. 19, 2013 8:44 am
                        Great recipe! I shared it on my Facebook timeline and on the timelines of my children! This scrambled eggs recipe is versatile, easy and, yes, tasty! Allrecipes comes through again! Thank you, and Allrecipes Contributors!
                        Jun. 20, 2013 3:13 pm
                        Lovely! Thank you allrecipes!
                        Jul. 16, 2013 8:01 pm
                        i am so going to try this for my mom on mother's day next year!
                        Bob Dale 
                        Jan. 11, 2014 6:35 am
                        I think that step number 3 is brilliant and also think, from my experience, that the eggs are the best when you do not whisk them before. You should whisk them in the pan with some butter.
                        May 15, 2014 4:21 am
                        I am famous for my scrambled eggs, and I NEVER add milk to the eggs! I do like to add cheese sometimes. I would also not recommend leaving them in the pan unattended, at all ever. The key is constant stirring over low heat. As soon as they reach the perfect moisture level I remove them from the pan, otherwise they cook considerably more on the bottom. So, if you can, make the toast while still regularly stirring your eggs.
                        egg cooker 
                        Jun. 4, 2014 12:10 am
                        This post is really helpful for home-maker especially for kitchen appliance like egg cooker. Thanks for posting this blog.
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