Prep 2 mins
Cook 5 mins
I love it when he says, "Your eggs are always so good!" That's cause I love ya, baby! (Oh...and the SECRET INGREDIENT helps too.)
- Beat eggs, milk, salt, and pepper in a bowl.
- Sprinkle in baking powder and keep beating those eggs so the powder doesn't clump!
- (Sometimes I add a tiny bit more baking powder!).
- Spray a large skillet with Pam.
- Heat the skillet and melt the butter on it so the eggs have a nice buttery flavor.
- When the skillet is hot slowly pour the egg mixture onto it.
- I "bother" my scrambled eggs constantly. I am always stirring and flipping them because I *hate* that crunchy shiny browned part that I've seen before on the edges of scrambled eggs.
- When the eggs look like they're still too runny to be done but they're almost there -- add in the cheese.
- Make SURE the cheese slices are ripped into pieces before adding them.
- Flip and mix those eggs like crazy to make sure every inch of them is nice and cheesy.
- ***Once you add that cheese you have to really scramble the eggs with the spatula. Don't let the cheese burn or brown!
- Serve with ketchup -- cause that's how Carm likes them.
I wouldn't have believed something as simple as your "secret ingrediant" could make such a differance but it sure does. This was given a two thumbs up by my very picky DGSs and that makes it 5 star all the way in my book. Thanks Carm for sharing this very special recipe.
Just the dish to make after a trip to the dentist! I used 2 whole eggs plus the whites (slightly less baking powder) to scale it down for a single serving. I do think the baking powder gives it a fuller texture (like an omelet). Thanks Carm'sLilCook, for posting. Roxygirl