Light and fluffy scrambled eggs
This is just a basic recipe and other things can be added like bacon. I like my scrambled eggs with lots of milk so amount is based on half the amount of egg volume used. In this case 5 eggs was 1 cup so 1/2 cup milk was added. Cooked in 3L sc.
Submitted by Karen Stuckings
Scrambled Eggs
Light and fluffy scrambled eggs
Serving: 2
Ingredients
- 5 eggs
- 1/2 cup milk
- 20 grams butter
- Salt and pepper to taste
- 1 shallot chopped (optional)
Instructions
- Lightly whip eggs
- Add milk and mix well
- Place all ingredients into slow cooker
- Cook on high lightly whipping every 15 minutes until cooked
- Cook with lid on, no teatowel required
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A perfect easy brunch/lunch/sunday night dinner.
We added bacon and mushrooms ???
If I placed 1dozen eggs in a 5.5l slow cooker, breville I believe, how long do you think it would take to cook please?
Vicki, I haven’t cooked more in a bigger slow cooker but I would assume that the timings would be similar. So 1 hour 15 minutes but could take a little longer but I wouldn’t think too much more.
If you do the eggs prior to needing them do they go watery or not?
I always use cream instead of milk, the extra water in milk takes longer to evaporate, and that means a longer cooking time. In turn, this means the proteins get cooked for longer which makes the eggs more rubbery.
Easy brunch for Sunday while you do chores. Cooked in large cooker, not soggy.
I added spring onion and bacon too.