Before this recipe, making scrambled eggs always scared me, so I would just fry them and hope that the yolks wouldn't break so that I had to scramble them. So, I had to try these, and so should everyone else -- and use the evaporated milk. These are amazing! The first time I made them, my Hubby (and toughest food critic) said, "These are fluffy scrambled eggs". And I said, "Yes they are!" :) Lovely, tender, tasty, and no weeping of either the milk or the cook! I now make this recipe at least once a week or whenever an easy meal is needed! I use one ounce of evaporated milk for every two eggs. To expand the eggs, I now separate the eggs, whip the egg whites until they have stifff peaks, separately I mix the yolks and evaporated milk, and then slowly fold the yolk mixture into the whites before adding them to the skillet. You can also add mushrooms, celery, and/or onions as your heart desires. The meal can be as simple or as complicated as you want. Thank you very much, Marjorie!
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Before this recipe, making scrambled eggs always scared me, so I would just fry them and hope...