this is the best stuff ever!

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!

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!

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..

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!

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

I made these exactly as stated. You should rename this to peppery eggs. Half teaspoon of salt and pepper is way to much.

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.

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!

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.

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.

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....

NOT BAD..JUST CUT BACK ON THE PEPPER

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."

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......

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. :)

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.