---

Answers: They looked like plain old scrambled, but slightly dry and a delectable almost peppery flavor without being hot or having black pepper added. Someone said to try pepperoncini, but I must've tried wrong, cause they didn't taste right. She grew up in Minnesota in the 1890's if that helps. Thank you so much.

---

My Grandmaw never used black pepper,she claimed it wouldn't digest.She used white pepper in her food.Very good spicy but good.Yours probably mixed the eggs,a little milk,pepper and then scrambled the eggs.Try it.i only use red and white pepper due to my Grandmaw.(She was Indian from OK.))

---

maybe she used white pepper. Also a little milk in the mix.

i know what you mean about a grandma's scrambled egg.... my grandma makes an awesome scrambled egg too... i can never make it the same way.

good luck!!

---

Maybe she cooked them in a cast iron skillet

---

8 eggs
1 (5 ounce) can evaporated milk
2 tablespoons butter
salt and pepper to taste


DIRECTIONS
In a bowl, whisk the eggs and milk until combined. In a skillet, heat butter until hot. Add egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper.

4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley


DIRECTIONS
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.

---

That's were grandma's specialty..no one can ever immitate or do the way she does. There's a certain ingredients that only knew by her.Your lucky at least you have eaten eat..and surely you missed her. May she rest in peace.

---

I love eggs scrambled in a cast iron skillet (an old one like a griswold) , add some butter on med low heat , wait until the butter melts , scramble the eggs in a bowl with a dash of milk, salt and pepper .. the pepper almost disappears if you add it before you put them in the pan. wait until the bottom cooks and gently stir scraping the bottom as you do with the spatula. they should come out buttery and fluffy..

she might have cooked them in pepper bacon grease too

---

She may have used Paprika, Try adding a little bit when you beat your eggs.

---

Nobody can make 'em like grandma!
crack 2 eggs in a bowl, add a little milk, whisk and set aside.
get your skillet hot, put a couple of pats of butter in to melt, then add egg mixture.
season with salt and pepper. allow eggs to start bubbling before you start stirring. don't over-stir, but keep the not done part on the bottom of the skillet as much as possible.
I like to add som green tabasco to mine at the end.

---

Someone said to try white pepper, and I agree. White pepper has a distinct flavor that gives everything a little more kick than black pepper.

Also, use full cream milk and butter. Use a cast iron skillet and low fire or heat...be very patient! That way you can get the perfect fluffy eggs that isn't too overcooked and dry.

Yes I agree...grandmas are the best cooks!!

---

---

---