Recipe by alfonso
"These scrambled eggs are fluffy like no other."
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ground black pepper
This is exactly how my father in law made eggs. He always told me that the key to good eggs is wisking the egg-milk mixture until it's frothy. He didn't cook his in olive oil, it was either a hunk of butter or a hunk of bacon grease. He also told me that you had to keep eggs moving in the skillet to prevent scorching. This is still my go-to quick scrambled egg recipe.
I read this recipe and thought, surely the author does not mean 2 eggs for 7 Tablespoons of milk. (7 Tablespoons of milk is just shy of 1/2 Cup). Nonetheless, I pressed on and made the recipe as directed, mainly to save a novice cook the trouble. Sure enough, it was too milky; the liquid separated and ran all over the serving plate.
The title doesn't lie- these scrambled eggs are very fluffy! I'd go a little lighter than recommended on the salt, though. I put the 1/2 teaspoon in and it was pretty salty.
I agree with at least one other review that I read. Way too much milk and way too much salt. I will try it again and cut the recommended amounts of milk and salt in half and see how it goes.
Ok so I don't like scrambled eggs but my kids love my moms. So trying to duplicate mine always came out flat and over cooked. Everyone just said add more milk, but never could quantify how much was the right amount. Well thank you for telling me exactly how much milk to add!! This worked out great. I do place the eggs on a paper towel before serving as the juices creep the kids out.
Too much milk and too much salt. I suppose salt depends on your taste, but I only used 1/8 tsp (instead of 1/2 tsp) and that was plenty.
Like another reviewer said, there was a lot of liquid left once the eggs were cooked. I think I will try 4 tbsp next time.
The eggs were fluffy though.
This is virtually the same recipe as my mom's scrambled eggs, which I could not stand when I was growing up, and when I made them for the kids, they thought the eggs tasted horrible, too. However, we'd all had scrambled eggs in other places and loved them, so after some investigating, we discovered the difference was the milk. Ever since, I've only made scrambled eggs WITHOUT milk and they taste fantastic.
I'v tried this recipe several times in the morning and i have found that med high heat work best and a little less oil. Still getting milky results turn your heat higher for a couple minute let some of that milk burn off in your non stick skillet or pan ain't gonna hurt non!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Fluffy Scrambled Eggs
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 230
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