Best Scrambled Eggs Ever!

Best Scrambled Eggs Ever!

33 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  KANGAROOgirl

“These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 servings



  1. In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
  2. Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

Share It

Reviews (33)

Rate This Recipe


A friend of mine who is a great chef once told me never to make scrambled eggs with milk, always use a little bit of water. I will stick with his method. Also, you need to add butter to your pan before adding the eggs. Also, use the salt and pepper to taste. One teaspoon of each is a bit much in my opinion.



Wow, I don't even know what to say here, because I just happened to run across this recipe and because I felt so badly about all of the negative reviews, I just HAD to try it, in hopes of possibly turning it toward the positive. O.K. guys, I watch the Food Network all the time and I know that you're not supposed to put milk into scrambled eggs, however, my mom always did and I, on occasion do and don't find it offensive in any way. Hubby actually prefers his eggs creamy, so when I do add milk, he's happy. However, it's only a splash, not a quarter cup. I never, ever follow a recipe exactly (except for baking) but I felt this particular one warranted me to do so. "KANGAROOGIRL", I'm so sorry, but the salt/pepper ratio is so off here. I adore pepper, but this was too much and the salt alone will send your blood pressure sky high not to mention making your lips white. For those who don't mind milk or half and half in their eggs I say go for it, but just add a pinch of the seasonings and you'll be a happy camper. By the way "DUNKING DON", I think you said what everyone else is thinking....



pretty good but the proportions are a little bit off, a tiny bit less milk and a little less salt and its all good. i like a lot of pepper :) a lot of people on here keep saying things like "dont you watch the food network, you never put milk in eggs" but i think thats ridiculous, maybe YOU never do, but its fine if some people like to, it makes them fluffy and nice, and if you dont like them that way dont act like no one should like them that way. i dont like peanut butter but you dont see me reviewing every cookie recipe saying no one should ever use it.

More Reviews

Similar Recipes

Scrambled Eggs Done Right

Scrambled Eggs Done Right

Oven Scrambled Eggs

Oven Scrambled Eggs

Scrambled Eggs a la Jan

Scrambled Eggs a la Jan

Garlic-Cilantro Scrambled Eggs

Garlic-Cilantro Scrambled Eggs

Perfect Scrambled Eggs

Perfect Scrambled Eggs

Alaskan Chocolate Scrambled Eggs

Alaskan Chocolate Scrambled Eggs


Amount Per Serving (2 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 425 mg
  • 142%
  • Sodium
  • 1316 mg
  • 53%

Based on a 2,000 calorie diet



previous recipe:

Oven Scrambled Eggs


next recipe:

Scrambled Eggs Done Right