These light and fluffy scrambled eggs are great for serving a big crowd. I usually make them this way for Christmas morning and I never have much left over!
Used different ingredients. I used olive oil instead of butter, to make it a little healthier. You don't need much; just spread it around the pan with your fingers or a kitchen towel. - 05 Mar 2011
These really do turn out lovely and fluffy. Perfect with lots of black pepper, on a piece of toast with sauteed mushrooms and garlic. Next time, I might bake them in muffin tins and freeze them, for an easy breakfast on busy mornings. - 05 Mar 2011
What if I want to make it only for myself? Do the ingredients' measurements change? Or do I only use a couple of eggs instead of 24? - 08 Sep 2010