Fluffy Scrambled Eggs Recipe
Fluffy Scrambled Eggs Recipe photo by Taste of Home

Fluffy Scrambled Eggs Recipe

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When our son, Chris, is hungry for something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. He also makes them when we go camping.—Chris Pfleghaar, Elk River, Minnesota
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings


  • 6 large 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

Nutritional Facts

1 serving (1/2 cup) equals 246 calories, 18 g fat (6 g saturated fat), 438 mg cholesterol, 523 mg sodium, 4 g carbohydrate, trace fiber, 15 g protein.


  1. 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 Nov. 23, 2014

"Makes good eggs. I didn't use any cheese at all, and they still came out fine. Nothing over the top, but using evaporated milk instead of regular milk does seem to make them taste a little better."

Reviewed Oct. 26, 2014

"It was good. May make again. I made exactly like recipe using evap milk."

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."

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