I loved the creamy texture. Very good!
I made this for my husband and I. I added some freeze dried chives, extra sharp cheddar cheese, and plenty of pepper. We both thought it was really good and it has a lot of potential as well.
My daughter, who normally wont eat eggs, loved it. My son, who loves eggs, didnt like it so much, lol! I thought it was yummy. We ate it plain this time, next time we are going to try it with cheese.
I loved them. I found it to be more like an omelet! I used olive oil instead of butter was the only change I made. I had it as a filling for my lunch sandwich and I found very good as a low fat lunch. Thanks for sharing Leslie.
My husband and I loved this. He said next time he might pour syrup on them. Thanks Leslie! Made for Australian Recipe Swap-Nov. 2007!
Wonderful flavour and texture, i always hated the runny slop feel of normal scrambled eggs. I also love that its more filling and certainly streatches those eggs, will be making my scrambled eggs like this in future, Thankyou
The scranbled eggs went really well with my family. Everyone enjoyed them, and since I cooked them thoroughly just like in the directions, no one could tell if there was flour in it. I may have used a little more than a 1/3 cup of milk because it took longer to cook, but it still came out great.
This is great for the intended use of stretching. It was very filling. I have always added a little milk to my scrambled eggs, but never flour. They are not bad, but the addition of the flour does take away from the egg flavor alittle.
These were good, but I think I had a funny feeling eating them , knowing that flour was mixed in. This is what I'd imagine powdered eggs taste like.
Good but nothing special. Nice texture and easy to make.