"I started fixing Fluffy Scrambled Eggs years ago when we raised chickens and had fresh ingredients every morning," she recalls. "They're hard to beat when it comes to taste and texture."
- 8 eggs
- 1 can (5 ounces) evaporated milk
- 2 tablespoons butter
- Salt and pepper to taste
- In a bowl, whisk the eggs and milk. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Yield: 4 servings.
Originally published as Fluffy Scrambled Eggs in Country Woman September/October 2004, p39
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