Fluffy Scrambled Eggs Recipe
- 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
- 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.
1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, trace fiber), 15g protein
Reviews for Fluffy Scrambled Eggs
"These worked great. I skipped the cheese but otherwise followed the recipe and they were very fluffy and everyone loved them. I also loved that there was little mess in the pan after as well."
"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."
"It was good. May make again. I made exactly like recipe using evap milk."
"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."