"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."
Recommended: What to Make for Dinner When Your Fridge is Bare
- 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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