The best vodka-flavored gummies online! I drink vodka made by Van Gogh or Three Olives. The best gummy candies are Haribo® or Black Forest®. Use any non-plastic container to serve them with a slotted metal or wooden spoon. If you like, sip on the extra vodka.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 2 eggs
- 7 tablespoons milk
- ½ teaspoon salt
- 1 pinch ground black pepper
- 1 tablespoon olive oil
Instructions
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 381 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 1347 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Separated a little bit but still good in fluffy
Easy and basic fluffy scrambled eggs. Thanks for sharing.
This is a technique very similar to that espoused by Gordon Ramsey on one of his shows (or YouTube videos). The key: medium heat, and keep those eggs moving in the pan!
Way too much milk and salt, as others have said. For 3 eggs, I add 2 half-eggshells of water, whisk until frothy, and quickly cook in butter in a medium hot pan. The water steams and makes very fluffy scrambled eggs.
7 tablespoons of milk?? That’s way too much and it will separate. Actually I’ve found that if you use water instead of milk their fluffier, I always use water for omelettes but not all the time for scrambled eggs because milk makes him a little richer.
Waaaay too much milk! Adding water, milk, half and half and cream will create steam to keep the eggs moist and cream whips extra air in to make them fluffy. Cream is the best in my opinion, with 1 TSP cream for each egg. An immersion blender works best, a hand mixer for large quantities or just a fork if I’m feeling lazy. Add salt/pepper to taste then blend until frothy. Pour into preheated skillet with oil, butter or bacon grease just to coat the bottom and sides of the skillet, no more is needed. As the bottom starts to set, gently push the cooked egg to one side while tilting pan to allow uncooked egg mixture to fill in the bottom of the pan. DO NOT scrape, or stir too much, allow the eggs to stay in “fluffy chunks”! Keep gently pushing cooked eggs to the side until all the eggs are set but still have a “wet” look. Top with your favorite toppings (grated SHARP Cheddar cheese is my personal preference but there are lots of options for mix-ins and add-ons. I turn off the burner and add the cheese or other topping. Gently move the eggs to the side with a spatula to finish cooking and melt the cheese. Fluffy cheesey scrambled eggs, breakfast, lunch, supper, or just a snack,
Easy and fluffy for sure, but oh so disappointing! I added half the milk which was already too much and even then the result was bland, watery scrambled eggs. I think one or maybe two tablespoonfuls of milk would be enough, plus a bit of butter or grated cheese added to the eggs will yield creamy, unctuous scrambled eggs, which is the way we enjoy them at home.
I added a teaspoon of grated feta cheese with Italian spices. Wakens the taste buds!
This is how my mom always made eggs and I make them this way as well. She didn’t use olive oil though, she used Peanut oil — I use vegitable oil. The eggs always come out perfectly and they are delicioius. I usually make them for dinner on a Sunday night after a busy weekend. I try not to cook for breakfast.
It was ok. Milk makes it heavy use water and stick blender or wisk and butter. So much more melt in mouth.
Scrambled eggs are easy. The Recipe is Generic though. Just average. Try adding a little Half and half, Margerine or both before cooking. Before it is totally set add a little cheddar. Add salt and pepper to taste.
This is exactly how my mother taught me to make scrambled eggs and it’s still the best. I’ve tried so many other recipes, including some from famous chefs, and none are as good as this one.
Adding this much milk just made them juicy scrambled eggs. Left a small puddle on my plate. If you want fluffy scrambled eggs you add a pinch of baking powder and one tbsp of milk to activate the baking powder.
Thought it was good But I used dab of water instead of milk and eggs came out pretty fluffy
Pretty great! I don’t use quite that much milk. Still, it works! As a Greek, I like the idea of olive oil, but I prefer a bit of butter. Just my “old school” chatter. I agree with the technique of swirling the pan when you put the eggs in. Helps prevent “skin” prevention. Can also try some whipped cream cheese in the egg mixture. Depends on where you’re going with the eggs. Good recipe!
I added heavy cream and it made the eggs so luscious and rich. Crack eggs in a bowl and add heavy cream to eggs and beat until blended. You can feel the texture of the eggs change.
I used bacon grease occasionally in place of olive oil. This recipe has been in my family for over 75yrs and it’s awesome.
I use heavy cream in my scramble eggs & wait until the end before I serve it to put salt & pepper I prefer my scrambled eggs “wet” is what they call them no over cooking them. Delicious every time.
Use mayo instead of milk
I liked it. Also, I added some chives
Simply delicious and easy to make in a few minutes!!