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Scrambled Eggs

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“These are the best scrambled eggs I've ever had. I used to try to make eggs in the frying pan and would always be disappointed. They were dry, dull in color, and very wimpy-looking. These are fluffy, moist, and the perfect egg in my opinion. All of my egg-making woes were over once I tried this recipe from my good old Fanny Farmer Junior Cook Book. I think the difference is cooking them slower with the double boiler. These are easy to cook because you dont have to watch them every second and are less likely to overcook. My toddler loves these and I hope you do too!”

Ingredients Nutrition


  1. Break the eggs into a bowl and beat slightly with a fork, enough to break the yolks. Add the salt, pepper, and milk.
  2. Melt the butter in the top of a double boiler and add eggs. Set over hot water and cook over moderate heat.
  3. Stir from time to time with a fork and cook until creamy (about 10 minutes). Do not overcook. Scrambled eggs should not be dry. (Hint: They are done when a watery liquid forms in the bottom and the eggs are nice and fluffy.) Scoop out onto a plate and add shredded cheddar cheese, if desired.

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