I doubled this recipe to make 12 servings. I used a glass baking dish like the recipe called for, and the eggs were done in 30 minutes. They were so light and fluffy and looked wonderful. I can't wait to take them to work tomorrow to share with my fellow employees. I did cut the salt to 1 teaspoon instead of two. I might add some more when eating them.
I used 3 boxes of eggbeaters instead of the fresh eggs - I also added a 1/3 cup of sour cream to keep them fluffy. Made them for breakfast at camp- they were devoured. Much, much simpler than scrambling that many eggs. I also found that it took about 40 minutes in a stainless steel commercial size pan.
I was skeptical, but with all the good reviews, I took a chance, and am glad I did! The eggs did, indeed, come out in fluffy, soft curdles. Specifically, I doubled the recipe, used less butter (with garlik cooked into it, but not browned) and a bit less milk, and added in a bunch of parsley and chives and pepper, and less salt - all the green stuff floated to the top, but whenever the edges were firming up, I mixed it up (maybe 3 times in all) and the herbs were well distributed by the end. Great way to cook eggs for a crowd when you are busy doing other things!
I just found and made these for a brunch. Absolutely the best eggs ever. Everyone raved about how delicious they were. Excellent recipe. Next time will add onions and cheese.
Made these this morning for mothers day. First time I've ever made these as a novice in the kitchen. My wife and family loved them. they are really fluffy and tasty.
I made this recipe for a men's prayer breakfast at church and had one of the men of the church tell his wife that she needed to get the recipe from me for my scrambled eggs because they were the best he had ever had. I also add ham and cheese or sausage and cheese to them. Easy recipe for an early Saturday morning.
These were good but I did make a few changes. I cut back on the milk to one cup and only used 1/2 tsp of salt and a 1/2 tsp of pepper. These took a lot longer to cook. I had cooked them for over 45 minutes. They were light and fluffy and had a buttery taste.
This was delicious! I made a 1/2 recipe. Very nice and fluffy. I think I could have cut the butter in half, and will try that next time. I omitted the salt since most of us don't use that much, and let DH salt his own. Thanks for a great, easy recipe!
Made this for a breakfast brunch I had for DGSs b-day party. As I have very picky eaters did not add the cheese but know I'd love it when kids arn't an issue. As was we served bacon, sausage and fresh fruit on the side, every kid present declared this a 5 star, fluffy, easy to make and everyone got to eat at the same time. It was enjoyed by all thanks Marie for a winning brunch.
Made this for a big family breakfast. They were perfect! Fluffy, tender, and moist. The only thing I would do is add a touch more salt next time. Thank you!