I had to make an account just so I could rate this and leave a comment. These eggs are amazing! I used table cream and whisked the baking powder in with that first, then whisked the eggs with a hand crank blender till they were good and frothy. While I did this and waited for them to stand, I made some diner toast (bread toasted in a buttered skillet) and kept it warm in the toaster when it was done. These eggs practically melted in my mouth, they were so fluffy and creamy. When I'm not rushing to get ready in the morning and have the time, this is how I will be making my eggs from now on!
Thirteen years ago I had weight loss surgery. Every since then I've had to be very careful eating eggs. Usually I feel quite "yucky" after eating just one. I never eat them without having something else with them. Last night I saw this recipe and decided to try it. I was very brave and made 2 eggs and ate them with nothing else. I was pretty sure I would regret it. They were very good and for some reason they did not bother my stomach at all. I will definitely try them again. I highly recommend anyone who has had weight loss surgery and are bothered by eggs to try it. Thank you very much. They really are very good.
Hands down, the best scrambled eggs I've ever tasted.
They were great.
I love, love, love this recipe! It is fantastic. I have been cooking eggs for my husband for 7 years, and he has never complimented on my scrambled eggs as much as when I cooked this! I will be using this recipe from now on!
Great Eggs! Served with Mary B's biscuits and bacon!
Kittencal does it again. So perfect every time. I even used the tip from another reviewer to blend and WOW. A+
Absolutely my go-to scrambled egg recipe. Just make sure to slide them out of the pan and onto the plate before they are "done" so that they're not overcooked. The baking powder is the hidden hero, helping to fluff the eggs up. Thanks!
Incredibly easy to make and memorize. Watch this: Picture the 4 eggs, then envision a 1 over the 4 for the 1/4 baking powder, then picture the 4 divided in half for the 2 tablespoons of milk or cream. I ignored the measurements for the salt and pepper and just shook the shakers until I figured it was seasoned enough. There's also 2 tablespoons of butter recommended for the pan. I read a suggestion to mix the egg liquid up in the blender and that worked out swell. I'm looking forward to making this for company.