Fluffy Scrambled Eggs
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Ingredients
- 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
Reviews
Is the recipe correct in listing 1/4 c evaporated milk or half and half cream, twice?
I’m wondering why in the ingredients it has the 1/4 cup evaporated milk or half-and-half cream listed twice. Is it a typo or is it a 1/2cup of either one? I haven’t tried the recipe yet.
Honestly, people need a recipe to make scrambled eggs?????????
I make this except I found accidentally b/c I didn't have any milk I used instead Sour Cream I won't eat my eggs any other way unless I have to.I use 1 teaspoon per egg,I also add sometimes Garlic Powder really good.
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.