My grandma, rest her soul, used to make the most yummy scrambled eggs that had a light peppery taste.?

Being from Minnesota makes me inclined to think she may, like me, be of Scandinavian heritage. Our family preferred white pepper, and used it in egg dishes. She also may have added a little melted butter to the egg, whole milk &/or cream mixture. It could be that the eggs were fresh(er) - that, and what the chickens eat, would also change the flavour.

But nothing is ever going to make it taste 'as good as grandma's'. . . .it always tastes better when someone else makes food for us (especially comfort food), and grandmas' is usually the best.

It's nice you have such warm, fond, happy memories - enjoy those with the eggs, and it should help the flavour a lot.

I'm guessing that she used farm-fresh eggs, not the kind that sit in the grocery store for months, and she used white pepper, which you figured out...and she probably put in a dash of unpasteurized milk or cream from the cow in the pasture, and real butter that she churned herself or bought at the local dairy...and THAT stuff you can't get easily, if at all.

Try to find some locally-raised eggs, use a little half & half and some butter to grease the pan...then see if that comes closer.

My great-grandmother used to cook all her meals on a cast-iron wood-burning cook-stove. When I was a wee child, she taught me to cook many things on it....I remember standing on a wooden footstool to stir the sausage gravy she made for my grandpa every morning!

Part of that great taste you remember might just be the nostalgia for your grandma and the warm, happy memories you have for her, the time & place.

Isn't it nice to go back into those special places in our hearts and minds and have a visit? I'm glad for you that you have some of those, for so many do not.

my guess is that she fried them in real butter not margarine with a bit a salt and black pepper.

try frying them "soft scrambled". Add a bit of milk (whip the eggs and milk lightly with a fork in a bowl before you put them in the pan.)

Jaques Pepin likes to whip the eggs while in the pan over a medium low fire with the pan at a diagonal. Use chop sticks if its a non stick pan, or if its cast iron just use a fork.

This technique makes them quite creamy.

There are a number of techniques that the notable chefs use and you will just have to try them

all until you get the taste and texture.

I Cr 13:8a

Maybe it was something besides the pepper - which was probably white pepper if you couldn't see it.

Did she mix in a dash of milk or cream?

Did she use real butter? Butter makes a WORLD of difference in the taste of scrambled eggs.

I found out that was the missing ingredient in mine when trying to reproduce my mom's recipe.

My guess is Hot sauce or Tobasco Sauce. Hope

you figure out the recipe. A craving for grandma's recipes can be

over powering sometimes. I sure miss my GM'S cooking. She was the best.

GOD BLESS

JOHN 3:16

Try lemon pepper - make sure it is fresh - that might be it and it might not but it tastes good to me!

Good luck and Bon Appétit!

My guess was ust white pepper and cream instead of milk.

I don't know how old you are or how old your granny was, but there was a time when people put seasoning salt on EVERYTHING. The Lawry's kind.

Try that.

chilli powder or paprika ?

perhaps it was good quality ground black peppercorns.... you may have tried cheap ground black pepper or vice versa.

oregano..cayenne pepper..bell pepper