Ingredients:
7 Large Fresh Whole Eggs
2 Teaspoons Of Real Salted Butter
1/4 Teaspoon Of Coarse Ground Black Pepper
1/4 Teaspoon Of Regular Table Salt
1 Five Ounce Can Of Evaporated Milk
Information:
Serving Size 4
325 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
I would to thank Emilie from Abington Pennsylvania for allowing us to publish her delicious fluffy scrambled eggs recipe. To get started, please take out a medium size glass mixing bowl. Next add your shelled eggs and evaporated milk to the bowl, and then thoroughly whisk them together until your mixture is even and consistent. Next take out a medium size skillet, and set your burner to medium heat. You will then want to melt your real salted butter, and then add in the egg and evaporated milk mixture. Moving along, you will now want to lightly stir the eggs as they cook, until they reach a nice and fluffy texture. Finally you will want to season your scrambled eggs with the table salt and coarse ground black pepper, giving the eggs a couple of final stirs. This dish is now ready to eat. Serve the eggs hot with buttered toast, and a tall glass of fresh squeezed orange juice. Thank you for checking out this recipe, we hope you enjoyed it.
