Reviewed: Mar. 12, 2012

by far he fluffiest, easiest, scrambled eggs I have ever made...good too. I cut the reciepe in 4 and added cheese, cooked for closer to 1/2 hour, but could of been because it was sharing the oven. I would do it again.

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Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: Mar. 12, 2012

Excellent! Light and fluffy and oh so very easy. I put the eggs in my stand mixer with the salt (reduced to 1 tsp) and freshly ground black pepper (a few turns of the pepper mill) and beat until combined. Then added milk and beat until frothy and completely combined. A keeper!! You can also add cheese or whatever else you like before putting in the over.

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Reviewer:

Pammy D

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Mar. 11, 2012

Quartered the recipe for my son and me, and these were excellent. So fluffy! Will definitely be doing this more often.

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Reviewer:

mummaturk

Home Town: Marion, Indiana, USA

Reviewed: Mar. 10, 2012

I didn't really care for these eggs. It's a good recipe only if you need to make a large amount otherwise you can make better eggs on the stovetop.

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Reviewer:

FIFILABOUCHE

Reviewed: Mar. 8, 2012

Wonderful! This is the first time my husband would eat scrambled eggs. I now have the portions figured out for various number of eggs.

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Reviewer:

Kathleen

Reviewed: Mar. 7, 2012

LOVED this simple recipe. I only have to cook for myself, so I cut the recipe down to 6 eggs, and it left me with enough leftovers to have tomorrow morning on an onion bagel then :). I mixed the butter in with the eggs & milk though, but sprayed the baking bowl I used with Pam Organic ... the eggs didn't stick at all & slide out nice & smoothly. Very handy recipe though if you're cooking for a large number of people; or want leftovers for the next morning to save cook time.

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Reviewer:

BeerLuver

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: Mar. 7, 2012

Fantastic breakfast & just sooo easy to make & even easier to eat, great as is, or with any or all of the added extras......bacon, mushrooms, onions, potatoes.....Just excellent.

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Reviewer:

Jo and Bruce

Living In: Waitakere , Auckland, New Zealand

Reviewed: Mar. 6, 2012

I will NEVER fix scrambled eggs on the stovetop again! I cut the recipe in half for the four of us, but we had some left over. I'm going to try reheating them for breakfast in the morning. These were delicious!

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Reviewer:

TOM

Cooking Level: Intermediate

Home Town: Craigsville, West Virginia, USA

Living In: Mount Sterling, Kentucky, USA

Reviewed: Mar. 6, 2012

I make these anytime I have a crowd for brunch. I do make a few changes to the basic recipe, even without the changes, this is a 5 star recipe!! I reduce the butter by half, replace half the milk with sour cream to reduce the watering of the eggs, add a bit of garlic, velveeta cheese chunks, and diced ham. The baking time needs to be increased to be fully set, stir every 10 mn or so. The pan is always empty and oh so easy, pop in th oven rather than standing at the stove stirring!!

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Reviewer:

hitchhiker

Cooking Level: Expert

Home Town: Royalton, Minnesota, USA

Living In: Elk River, Minnesota, USA

Reviewed: Mar. 6, 2012

Hands down, the best, easiest scrambled eggs I've ever made!!! So simple, and easy to make a skillet big enough to feed our whole large family in one go! Will never go back to frypan scrambling, thankyou.

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