Scrambled Eggs Done Right Recipe
The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.
Moist,fluffy and tasty, it solved my biggest problem, dry, hard eggs :-(.I will use this recipe every time I make scrambled eggs now!
AWESOME! I thought I was destined to forever make half burnt flat eggs. I was even embarassed to make them when guest stayed over. But oh this morning, I was proud to place fluffy YELLOW eggs on the table. Now I cant wait to make the perfect bacon, egg, and cheese croissant with these fluffy egs. MMMM-MMMM-GOOD!!! BTW- I cooked these with the perfect bacon strips this morning. I placed the strips in a pan w/a lip covered with foil. Its best not to make them overlap. Bake for 6-7 minutes at 425 degrees THEN turn the pan 180* for even baking for another 6-7 minutes. Restaurant balance of crispy and chewy to go with the perfect eggs.
Not bad. I used Marzetti's salad dressing instead. The eggs had some zing to them this way. Definitely a recipe I'll use again. Thanks for sharing, I never would have tried mayonnaise or salad dressing in eggs otherwise.
I have never had scrambled eggs that were so moist and fluffy! I will always make them with this recipe. Thank you!
I admit to being skeptical about this recipe, but I was out of milk, with a sick kid who wanted some scrambled eggs, so I gave it a shot. These were delish! They turned out smooth and fluffy, just perfectly done!
Made this for my three men this morning. Noone cared for it. We ended up making scrambled eggs our usual way, with bacon grease.
After years of experimentation, only one improvement to be noted. Instead of "slowly melting the margarine over low heat, adding the eggs and stirring constantly until the eggs as they cook" which tends to cause cooling of the pan and sticking..I suggest you heat up the empty pan till hot an keep the heat on high... add the margarine (or butter), swirl to melt, sizzle and coat the pan. Then add the eggs. Don't stir for the first 30 seconds to a minute, then quickly stir and shut off the heat. After another 30 seconds to a minute, stir again and quickly plate. The result will be no sticking and creamy eggs that are steaming hot but not a bit overcooked. Then add the salt and pepper.