Reviewed: Oct. 26, 2009

I don't know why you would put this much salt and pepper in srambled eggs, add your own to taste after they are cooked. Also I'm not sure who made the cardinal rule not to add milk to scrambled eggs...I think the trick to making good scrambled eggs is not to over stir them while cooking and not to over cook. The recipes on this site using a bit of mayo in the egg mixture are really good.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 26, 2009

This is how I always make my scrambled eggs! I add a little butter to the pan and add just a pinch of salt and pepper, then are simple and great to eat with potato cakes/farls on a Sunday morning.

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JULIAC

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

This was way too salty and peppery. Not exactly when I expected. I don't think I'll use this recipe again.

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yureika

Cooking Level: Beginning

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Reviewed: Jul. 18, 2009

I have never made scrambled eggs before but used your recipe and made them in the microwave. I used water because I was out of milk and they turned out great. I also used less salt and pepper. Thank you for a great base recipe.

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Valerie

Cooking Level: Intermediate

Home Town: Munster, Alsace, France

Living In: Cheyenne, Wyoming, USA

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Reviewed: Jul. 1, 2009

My Mom has always made it this way and hers is the best too I think she adds something to it... oh yeah... Love! Really Good!

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: Jun. 3, 2009

OK, I read the reviews and it seems alot of people say you cant use milk in scrambled eggs...why? When I was a chef we used milk in scrambled eggs regularly, and when we had the breakfast buffet we used bagged scrambled eggs. Now, I have always made scrambled eggs with milk, with favorable results. My eggs are ALWAYS fluffy, ALWAYS tasty. Nothing worse than having flat, crunchy scrambled eggs. I think maybe the ratio is off, as I always make my eggs with the same ingrediants...adding garlic powder, onion powder, maybe seasoning salt if I am adventurous, and more than not Franks Red Hot, and of course margarine or butter both to the eggs mix and melted in the pan. BUT I dont think I use 1/4 cup, just a splash, and a dash of salt and pepper. SO in conclusion, I suggest you try it, and eyeball it. I think I will be A-O-K!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Mar. 23, 2009

I can't say these are the best ever, but they are pretty darned good. I was afraid that the milk would be too much and they would come out runny, but they set nicely and turned out fluffy and moist. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 3, 2008

this is the best stuff ever!

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zoie129

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Reviewed: Sep. 23, 2008

I don't know about anybody else but i used the recipe almost to the letter(i adjusted the mayo a bit) and they were excellent!! I added a little ham to it and they were moist and very tasty. I will use it again!

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soopacaz

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Reviewed: Sep. 20, 2008

My cookery school instryctions are: Melt 1 TBsp. butter in 9" skillet over medium heat. Cut 1 TBsp. butter into small bits. Whisk, until well-combined, 4 eggs, 1/4 tsp. salt and 2 TBsp. milk or light cream. Pour eggs into pan and fold in remaining TBsp. butter pieces. Use large metal spoon to stir and pull eggs from outside edges of pan through the centre. * Until looking up a recipe, I had no idea of the variation in recipes and different cooking methods for what most of us would define as Simple Scrambled Eggs(?) ... they're, apparently, not as simple as I thought!

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abqpatt

Cooking Level: Professional

Home Town: Garden City, New York, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 8, 2008

scrambled eggs should not be made with milk!! I always blend the beaten eggs with a little water, add the butter to the pan first and melt, then add the egg/water mixture, and never cook untill all the liquid has gone they should be left slightly wet, add seasoning to your liking..

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LeanneShep

Cooking Level: Expert

Home Town: Kendal, Cumbria, England, U.K.

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Reviewed: May 11, 2008

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!

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1

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Reviewed: Feb. 24, 2008

Sorry, but waaaaaay too much salt--and probably pepper too (unless you're a huge fan of the stuff).

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HB

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Reviewed: Nov. 2, 2007

There has to be a mistake in the amount of ingredents here. Please don't waste your eggs on this. Want something good try scrambled eggs done right on this site.

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cycleking

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Sep. 1, 2007

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!

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Colin

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Reviewed: Jan. 12, 2007

I hope beginner cooks will realize that 1t each of salt and pepper is way too much for these eggs. Always start with a lightly buttered pan or at least a spritz of cooking spray. If milk must be added, add only a couple teaspoons.If these simple modifications are made,I believe you would, in fact, have the Best Scrambled Eggs Ever.

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MAGGIE MCGUIRE

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Reviewed: Apr. 26, 2006

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.

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MzLuan

Cooking Level: Expert

Living In: Riverside, California, USA

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Reviewed: Feb. 18, 2006

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....

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 22, 2005

NOT BAD..JUST CUT BACK ON THE PEPPER

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 30, 2005

Salt and pepper is definitely way off as currently written with this recipe. I agree with the reviewer who said these should be renamed "peppery eggs."

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Best Scrambled Eggs Ever!

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