The Secret to Tender, Flavorful Scrambled Eggs

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About Bruce Tretter

Bruce Tretter helps people feel comfortable making practical, flavorful and quick & easy meals for themselves---even if they’ve never boiled water---through Gotta’ Eat, Can’t Cook step-by-step picture book and short video directions. He’s a father of 3, Former Naval Intelligence Officer, current school board member, and avid cyclist.


  1. Deanna Ogle says:

    Love this! I once tried to make the perfect scrambled eggs by Alton Brown and it just took FOREVER and was kind of complicated (not practical for every day cooking), but I did pick up the milk thing from him. I’m amazed at how just a little bit of milk can turn eggs from being weird and, as you say, rubbery to really loved, fluffy eggs like my aunt used to make when I was kid! Great stuff. :)

  2. Mel Brown says:

    I add a slice or two of American cheese to mine while they are cooking. It makes them creamy and cheesy. Everyone loves them like this. I also have always put milk in my scrambled eggs. Delicious.

  3. Right on, Deanna, though the real key to fluffy, not rubbery eggs, is just light dash of salt to the eggs before they go in the pan. Incredible result! I learned about it years ago in Cook’s Illustrated – terrific magazine. Glad you liked the recipe.

    Mel, dig what you said about adding cheese. You bet that works great. It’s all about individual taste.

    Egg on! Bruce


  1. [...] the pan cooked scrambled eggs recipe posted recently, the recipe you see here is also featured in a new easy to use ebook, Dorm Room [...]

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