Reviewed: Sep. 6, 2005

Excellent--I was never before able to make scrambled eggs quite right, but this recipe made it so easy, and it was nice not to have to constantly stir it! I made it with only 6 eggs, and lessened the other ingredients in proportion, and I also added black pepper, green onions, and sharp cheddar and it was delicious!

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CHRISTINA241

Cooking Level: Intermediate

Home Town: Killingworth, Connecticut, USA

Living In: Round Lake, Illinois, USA

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Reviewed: Aug. 24, 2005

AWESOME!! My kids LOVE this and it is so easy. This is exactly how scrambled eggs should taste! Thank you!

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CCURCIO

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Reviewed: Aug. 2, 2005

Who'd of thought anyone could get excited about scrambled eggs! This is a perfect way to make a lot of eggs without just standing over a pan! I scaled the serving to 7 and still used a large 9x13 dish, glad I did because it would have spilled over. I stirred it one extra time, but that's the only thing different. Delicious, light and fluffy and lot's of time to work on other foods! Thanks!

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ABCDEFAMILY

Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 2, 2005

I just used the recipe, and for 1 serving. after making bad scrambled eggs for along time, i'm never going back! I cooked it in a skillet at medium heat and added some cheese, turkey, and spinach, they were awesome!!

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KEI8HT

Cooking Level: Intermediate

Living In: Midland, Texas, USA

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Reviewed: Jun. 21, 2005

I made this recipe for my daughter's graduation open house. It was very well received. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm.

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LUCKYMNLASSIE

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Reviewed: Mar. 19, 2005

This recipe is absolutely fantastic. I highly recommend it.

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lisajdunn

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Reviewed: Feb. 14, 2005

Good way to prepare eggs for a brunch or large crowd of people and you don't want to stand over the stove forever and ever. This will be perfect the next time we have overnight guests. May experiment with added green chiles, mushrooms, peppers cheese etc.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 4, 2005

Yummy, these eggs were so light and fluffy and full of flavor. Perfect, everyone loved them!

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BTRACY02

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Reviewed: Jan. 17, 2005

this is a very good start to an awesome dish. just add whatever you would like into this recipe (ham,bacon,cheese) and it turns out great. thanks erin!!

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TRISH603A

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Reviewed: Mar. 14, 2004

This recipe was easy and delicious. The eggs came out moist and fluffy and we have no left overs to show for it! It's also great because you can add any extras you want! **A couple tips though: *If you down scale this recipe; use your judgement for the milk, you may need to add a little less. *Also, if you use a smaller glass dish (ie 9x9) you will have to up your cooking time between 5-10 min. Thanks for a great recipe! :)

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Jen B

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Reviewed: Feb. 15, 2004

Great eggs. Loved the texture. Was worth the time it took too cook. Kept thinking these better be good, and they were. Added cut up ham, omitted the salt and put some cheddar cheese on top when the eggs were almost done, turned out great.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Jan. 28, 2004

Took this to work and everyone loved it! I cut everything in 1/2 and added 2 cups of cheese and a pound of sausage and it was wonderful!

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OKELLYATL

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 6, 2003

I'm rating this based on method alone. I used my own scrambled egg recipe (2T OF SOUR CREAM FOR EVERY TWO EGGS AND 1/4 TSP. CORNSTARCH FOR EACH EGG) but I still added the butter. My eggs took about 1/2 hour and I stirred them about every 10 minutes.

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CSANDST1

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Reviewed: May 4, 2003

These eggs were very fluffy, but they took about 25 minutes to cook. They ended up being very salty,maybe because I used salted butter in the recipe? Next time I'll use unsalted butter and season after cooking. It's nice not having to stand over the stove, though. Thanks for sharing.

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5 users found this review helpful

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SARA FRECHETTE

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2003

These eggs were light and fluffy and EASY! I only made half the recipe and baked it in an 8x8 baking dish. Stirred it several times so mine came out more like scrambled eggs but fluffier than scrambled eggs cooked on the stove top.

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amyelou

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Reviewed: Feb. 23, 2003

These were easy and a big hit with my people! You may want to add some mushrooms and tomato to spruce it up.

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JSTYBU

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Reviewed: Jan. 17, 2003

This was excellent! We have chickens and I'm always looking for easy & fast dinners and ways to use up extra eggs. This does it. Thanks!

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NANCY F.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: West Grove, Pennsylvania, USA

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Reviewed: Jan. 1, 2003

This makes perfect scrambled eggs, soft and fluffy, but thoroughly cooked, and it is so much easier than standing over the stove making them. I halved the recipe since it is just my husband and me (babies are too young) and added ham. I love the versatility of this recipe. Next time I will try adding salsa and using slightly less butter. You could also try adding cheese or vegetables. Enjoy!!!

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Oven Scrambled Eggs

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