Recipe by alfonso
"These scrambled eggs are fluffy like no other."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
This is exactly how my father in law made eggs. He always told me that the key to good eggs is wisking the egg-milk mixture until it's frothy. He didn't cook his in olive oil, it was either a hunk of butter or a hunk of bacon grease. He also told me that you had to keep eggs moving in the skillet to prevent scorching. This is still my go-to quick scrambled egg recipe.
I read this recipe and thought, surely the author does not mean 2 eggs for 7 Tablespoons of milk. (7 Tablespoons of milk is just shy of 1/2 Cup). Nonetheless, I pressed on and made the recipe as directed, mainly to save a novice cook the trouble. Sure enough, it was too milky; the liquid separated and ran all over the serving plate.
The title doesn't lie- these scrambled eggs are very fluffy! I'd go a little lighter than recommended on the salt, though. I put the 1/2 teaspoon in and it was pretty salty.
I agree with at least one other review that I read. Way too much milk and way too much salt. I will try it again and cut the recommended amounts of milk and salt in half and see how it goes.
Ok so I don't like scrambled eggs but my kids love my moms. So trying to duplicate mine always came out flat and over cooked. Everyone just said add more milk, but never could quantify how much was the right amount. Well thank you for telling me exactly how much milk to add!! This worked out great. I do place the eggs on a paper towel before serving as the juices creep the kids out.
The milk is not the problem it is defintly the heat level. I'v tried this recipe several times in the morning and i have found that med high heat work best and a little less oil. Still getting milky results turn your heat higher for a couple minute let some of that milk burn off in your non stick skillet or pan ain't gonna hurt non!!!!
Great recipe! The scrambled eggs were really light and fluffy!
Too much milk and too much salt. I suppose salt depends on your taste, but I only used 1/8 tsp (instead of 1/2 tsp) and that was plenty.
Like another reviewer said, there was a lot of liquid left once the eggs were cooked. I think I will try 4 tbsp next time.
The eggs were fluffy though.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Fluffy Scrambled Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 230
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.
See how to make perfect fluffy scrambled eggs.
Watch Chef John make scrumptious scrambled eggs with leftover lobster meat.