Reviewed: Jun. 3, 2012

Great Brunch Buffet style eggs, just like the fancy ones restaurants make, my family went for seconds. I halved the recipe for the 5 of us...someone rated this recipe and used water instead of milk well tests by Cook’s Illustrated (the “America’s Test Kitchen” people) revealed that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. Keep the recipe as is you can't go wrong!

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3 users found this review helpful

Reviewer:

Dolce Cuoco

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jun. 3, 2012

Followed recipe exactly. The eggs are wonderfully light. Warmed up some little smokies and cinnamon rolls for a very easy, no mess breakfast. Leftovers will make ummy egg sandwiches or breakfast burritos.

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Reviewer:

Wishmeluck

Reviewed: May 29, 2012

These were great! They turned out super fluffy. Very easy way to feed a crowd for brunch.

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7 users found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Lake Villa, Illinois, USA

Living In: Grayslake, Illinois, USA

Reviewed: May 29, 2012

Easy, breezy fluffy scrambled eggs. The only change I made was to cook it longer (approximately 40 minutes).

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3 users found this review helpful

Reviewer:

Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA

Living In: Fishkill, New York, USA

Reviewed: May 29, 2012

Great and such an easy dish to make to serve a crowd at breakfast. I used a non-stick pan so I think I'll cut back on the amount of butter next time.

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3 users found this review helpful

Reviewer:

GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: May 28, 2012

At our Bed and Breakfast here in WV, I tried this recipe. After 10min the egg mixture hadn't even started to cook.15min added not any better. I followed the recipe, I am not sure why it didn't work. Had to pull it out and scramble them on the stove.

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Reviewer:

Paula

Reviewed: May 27, 2012

Excellent! Cut to 3 servings for two of us for breakfast this morning and I am delighted to report my sceptical scarfed them up like candy! Thanks for posting this, I'll use it often.

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2 users found this review helpful

Reviewer:

Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: May 22, 2012

These eggs are fantastic. So light and fluffy. Will definitely make again and again.

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4 users found this review helpful

Reviewer:

TalaSunshine

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: May 7, 2012

Quite tasty and fluffy! Will be making these on special ocasions!

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Reviewer:

angelika

Reviewed: May 7, 2012

Awesome, easy recipe. Word of caution....when it calls for 24 eggs, I assume this is the small eggs. I used jumbo eggs and this made a huge difference in the baking time. But it is pretty easy to tell when they are done.

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3 users found this review helpful