Scrambled Eggs Recipe With Milk


Follow these easy steps and recipes to produce the finest Scrambled Eggs ever, with pillowy, fluffy, creamy, tasty results every time!

For days, we’ve been eating scrambled eggs. Why? They’re tasty, to be sure. Obviously. But it’s also simple.

I had the illness, which progressed to pneumonia. Then it was given to my daughter. Then there’s the hubby. (However, my son managed to avoid it!) When you’re unwell, who has the stamina to stand, let alone cook a meal?

We went through seven boxes of tissues while we were sick. CRAZY. I binge-watched the entire fourth season of The Brady Bunch. OBVIOUSLY. Safeway groceries were delivered. THE BEST THING I also made a large number of scrambled eggs. After all, they’re great for breakfast, lunch, and dinner.

You guys, I make the best-scrambled eggs. Like most people, I used to make simple scrambled eggs in a hurry and didn’t believe I was doing anything wrong. Then I saw Chef Curtis Stone make some a few years ago, and it revolutionized my life as an egg lover.

You probably don’t believe you’ll need a recipe, but you might! It also helps to know how to build them correctly. Have faith in me. Stop creating flavorless, crumbly eggs!


Does the type of egg and mix-ins matter?

  • The eggs: Any variety of eggs can be used in this procedure! Don’t be tricked into thinking you need organic, exorbitantly priced golden hen eggs. However, there is nothing – nothing – like fresh free-range eggs from a local farmer. If you can get your hands on a few of them, they’ll change your life.
  • Adding some mix-ins: Not only may adding some substances stain your eggs, but cooking your add-ins with your eggs might also overcook them, leaving them rubbery, dry, or watery. In a separate pan, pre-cook your vegetables and meats. Add them in near the end, along with any cheese or herbs, just long enough to warm them up.


  • 12 large eggs
  • 1-1/2 cups milk, divided
  • 1/2 to 1 tsp salt or to taste
  • 1/4 tsp pepper
  • 2 tbsp diced pimientos(bell pepper or pepprica)
  • 2 tbsp minced fresh parsley (herb)or chives(green onion)
  • 2 tbsp all-purpose flour(meda)
  • 1/4 cup butter, cubed


  • In a large bowl, beat eggs and 1 cup milk. Add the salt, pepper, pimientos(bell pepper or red shimla mrch) and parsley(herb) or green onion. In a small bowl, combine flour and remaining milk until smooth; stir into egg mixture. In a large cast-iron or other heavy skillet, melt butter over medium heat. Add egg mixture. Cook and stir over medium heat until the eggs are completely set.
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  • serve with pratha toast or chapati with tea .

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