Wonderful! The dish was beautiful, light, and delicious. I never could get milk to make eggs 'light' before, but these were the epitome of fluffiness. They might even be too fluffy for *some* heartier applications (such as Tex-Mex styled eggs, etc.). HOWEVER, THESE ARE PERFECTLY FLUFFY FOR FANCIER TOPPINGS such as goat cheese, cream cheese, asparagus, thinly ribboned spinach, etc. -- Yes, the butter and salt are not to my taste - and perhaps quite unhealthy. However, that's an easy adjustment anyone should be ready to make with any recipe. NOTES TO SELF: depending on toppings, cut butter to 1/4, use oil instead, or eliminate altogether and use spray oil and possibly cream cheese instead of the butter; cut salt by half for now; try 1/4 t cornstarch per egg sometime when everything else is settled at a 'constant'; add some sort of pepper depending on the toppings for the day (white, black, red, cayenne, jalapeno, green chilies, etc.); try 1/4 t garlic powder for now - depending on toppings; use anywhere from a 5th of the milk to all of the milk, depending on how fluffy you want these: or use sour cream, buttermilk, half-n-half (fat free would be fine too), or evap milk); try FF cheeses, pesto, sour cream, parm, ricotta, swiss, not just cheddar..; don't forget kielbasa or Italian styled chicken sausage; fresh or dried herbs to compliment other toppings such as basil with pesto, oregano with Italian ssg, etc. -- Can keep warm in slow cooker! Make extra for panini, burritos....
Was this review helpful?
2 users found this review helpful
Wonderful! The dish was beautiful, light, and delicious. I never could get milk to make eggs...