"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: 40+ Satisfying Low-Carb Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 8 eggs
- 1 can (5 ounces) evaporated milk
- 2 tablespoons butter
- Salt and pepper to taste
- In a bowl, whisk the eggs and milk until combined. In a skillet, heat butter until hot. Add egg mixture; cook and stir over medium-low 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