Ready for brunch: Scrambled eggs with our
|To make fluffier scrambled eggs, add up to 5 teaspoons of milk per egg.
As the eggs cook, the milk turns into steam, puffing up the eggs! The milk also adds a richer flavor to the eggs.
We’re about to make some for brunch with “mix-ins.” You can mix in anything you like. To celebrate spring, we’re going for asparagus, with grape tomatoes and feta cheese.
Find more egg tips and recipes in our Eggs Section.
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