Grammy's Kitchen · Scrambled Eggs · Baked Scrambled Eggs
One of 34 scrambled eggs recipes we measured
from therecipecritic.com
It ranks #1 of 34 for browning depth among the scrambled eggs recipes we compared. 7 cooks on therecipecritic.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| dairy | 41% | 0% |
| fat | 9% | 8% |
| salt | 1% | 0% |
| liquid | 51% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large eggs |
| 244 g | 1 cup milk |
| 59 g | 1/4 cup water |
| 6 g | 1 teaspoon salt |
| 57 g | 1/4 cup butter, (melted and cooled) |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve never served these scrambled eggs without somebody at the table asking how I made them so light and fluffy. Thanks for this.” — a cook, 5.0★
“This recipie is delicious and so easy to make. My husband and children loved it. Thank you for sharing.” — a cook, 5.0★