Fluffy Scrambled Eggs Recipe
- 6 eggs
- 1/4 cup evaporated milk or half-and-half cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 2 tablespoons process cheese sauce
- In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains. Yield: 3 servings.
Originally published as Fluffy Scrambled Eggs in Taste of Home June/July 2000, p14
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Reviewed Mar. 9, 2014
Very Very good and fluffy scrambled eggs. I did not have cheese sauce so I used a little extra low fat evap. milk and 2 Tbsp Velveeta. I will make again, just perfect.