Recipe by KANGAROOgirl
"These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!"
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ground black pepper
pretty good but the proportions are a little bit off, a tiny bit less milk and a little less salt and its all good. i like a lot of pepper :) a lot of people on here keep saying things like "dont you watch the food network, you never put milk in eggs" but i think thats ridiculous, maybe YOU never do, but its fine if some people like to, it makes them fluffy and nice, and if you dont like them that way dont act like no one should like them that way. i dont like peanut butter but you dont see me reviewing every cookie recipe saying no one should ever use it.
A friend of mine who is a great chef once told me never to make scrambled eggs with milk, always use a little bit of water. I will stick with his method. Also, you need to add butter to your pan before adding the eggs. Also, use the salt and pepper to taste. One teaspoon of each is a bit much in my opinion.
Wow, I don't even know what to say here, because I just happened to run across this recipe and because I felt so badly about all of the negative reviews, I just HAD to try it, in hopes of possibly turning it toward the positive. O.K. guys, I watch the Food Network all the time and I know that you're not supposed to put milk into scrambled eggs, however, my mom always did and I, on occasion do and don't find it offensive in any way. Hubby actually prefers his eggs creamy, so when I do add milk, he's happy. However, it's only a splash, not a quarter cup. I never, ever follow a recipe exactly (except for baking) but I felt this particular one warranted me to do so. "KANGAROOGIRL", I'm so sorry, but the salt/pepper ratio is so off here. I adore pepper, but this was too much and the salt alone will send your blood pressure sky high not to mention making your lips white. For those who don't mind milk or half and half in their eggs I say go for it, but just add a pinch of the seasonings and you'll be a happy camper. By the way "DUNKING DON", I think you said what everyone else is thinking....
I see the reviews here are mixed. But my daughter just made these eggs for me this morning (and with soy milk to my surprise). I'll have to say, they were some of the best eggs I've had in my life. (And I'm not just saying that because she is my daughter. :-) They were fluffy. Great texture. They had a good balance of salt and pepper. Not too wet, not too dry. All around just good eggs. I might have a *slight* bias in terms of taste because of how my mom prepared them when I was a kid... she used milk also. And so with that, I probably can't imagine having eggs any other way!
Prepare the pan or the eggs will burn. Really good scrambled eggs are cooked over medium low heat. Also, the amounts of salt and pepper seem off......
Wow ok this was just all kinds of bad...waaay too much salt and waaay too much pepper. I knew it seemed too much when I began scooping it, but following the recipe I continued anyway...but WOW. Couldn't finish them, had to make a new batch my way.
I just made these eggs for my mom, on Mother's Day, for breakfast in bed. She loved them! However, I just put in a sprinkle of salt and a sprinkle of pepper. Thanks so much!
In my opinion, this recipe is pretty easy. Its a no brainer. I actually popped it in the microwave, stirred it a few times and it turned out fine. As for the salt and pepper issue in the last two reviews, use your common sense or instinct, personally the amount didn't bother me - but then I like lots of pepper. But if you feel its too much then put in however much you think you need, this recipe is actually really flexible. Its simple, fast, and easy. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Scrambled Eggs Ever!
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 95
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