Reviewed: Nov. 7, 2009

a little "sweet" for my taste, but good

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Reviewed: Sep. 20, 2009

These were good! I made them alongside "J.P's Big Daddy Biscuits" for breakfast Sunday morning. It was like my husband and I had gone out to eat - only we were still in our pajamas! My only advice with these eggs is don't skimp on the salt & pepper! The evaporated milk makes them nice and fluffy, but also adds some sweetness. I will definitely make these again.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 25, 2009

This is how my grandma made scrambled eggs...The best!

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Jul. 24, 2009

These were great! The perfect amount of milk, and very fluffy. I was out of milk and was searching to see if anyone had tried evap. milk with eggs, so I was glad to find this. And I feel sorry for those who confused sweetened condensed milk with evaporated milk. Yuck!!

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Rebecca Rich

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Reviewed: Jun. 10, 2009

I've always added milk to my eggs, but not this much and usually skim milk. Adding this much milk made a big difference on the fluffiness. I did use evaporated milk. My boyfriend and I like lots of spice so I added garlic powder, pepper, cumin and a splash of tobasco and worcestershire. My only complaint was that eight eggs DO NOT cook in four minutes on medium low heat (unless you like them raw), more like 20 minutes. I started them sooner in the meal the next time.

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AliKat

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Baird, Texas, USA

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Reviewed: May 24, 2009

I added about a half cup of shredded sharp white cheddar and used lowfat evaporated milk. My kids and husband loved these eggs. I might try these myself, cutting out some of the yolks and adding in garlic/onion and chopped veggies.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 7, 2009

I like to add Fire Sauce (from Taco Bell)to mine when mixing! Also sometimes I add Cavendars. Thanks!

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Zanlesan

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Reviewed: May 3, 2009

Great recipe. Never thought of using evaporated milk, and it sure added nice richness. I used fat free evaporated milk and it was wonderful. Also added in a bit of shredded cheddar right at end of cooking. Yummy and also very pretty. Made the eggs a great yellow color with awesome consistency.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Apr. 5, 2009

These were nice and fluffy but it was possible to detect the taste of evaporated milk, which was a little odd, although not overpowering.

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testarossa11

Home Town: High Bridge, New Jersey, USA

Living In: Lambertville, New Jersey, USA

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Reviewed: Feb. 22, 2009

Thank you for this recipe! Who knew evaporated milk made al the difference?? I will be using this recipe from now on.

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BlueDaizy

Cooking Level: Intermediate

Home Town: Churubusco, Indiana, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Jan. 25, 2009

I just made these and they are great! My whole family loved them. I didn't use any butter and added dill. Will make again!

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consuella

Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

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Reviewed: Jan. 10, 2009

I made this recipe exactly as directed and the eggs turned out great!

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rocky49152

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Reviewed: Jan. 2, 2009

Excellent!! My kids loved it even my youngest (who doesn't like eggs) I added shredded cheese and ham and it was lovely!

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Kpayne

Cooking Level: Expert

Home Town: Glendora, California, USA

Living In: West Bend, Wisconsin, USA

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Reviewed: Dec. 22, 2008

Best scrambled eggs I've ever made. My family just flipped out over them, lol.

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Country Girl loves Paula Deen!

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 27, 2008

Good. Simple, quick and basic! Get cracking!

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 15, 2008

these eggs are really delicious and simply elegant. great for brunch parties.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Sep. 6, 2008

Egg-cellent! I just made this recipe for the first time and we loved it. I halved the recipe and added shredded cheese while I was cooking it, for cheesy eggs. They were very fluffy, flavorful, and delicious!

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Jennifer Burley

Cooking Level: Beginning

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Reviewed: Jul. 27, 2008

Very good scrambled eggs. These turned out moist and looked great. I cut this down to 2 servings and used regular 2% milk instead of canned.

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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: Jun. 26, 2008

another trick is nonfat half and half milk instead of evap milk and use 1/4 teas. baking soda. fluffy and light.

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Denise

Cooking Level: Expert

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Reviewed: Jun. 10, 2008

Excellent! I made these for a bridal shower brunch and they were fluffy and delicious. As others have posted, DO NOT use condensed milk (as apparently one of the reviewers did unknowingly)! Evaporated milk has no sugar added, so it won't give a sweet taste, it just adds a rich flavor. I'll definitely be making this again.

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