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Buffet Scrambled Eggs Recipe

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These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 teaspoons chicken bouillon granules
  • 8 Eggland's Best Eggs, lightly beaten
  • Minced fresh parsley, optional

Nutritional Facts

1 serving (1 each) equals 304 calories, 24 g fat (11 g saturated fat), 464 mg cholesterol, 692 mg sodium, 7 g carbohydrate, trace fiber, 15 g protein.

Directions

  1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
  2. In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. Garnish with parsley if desired. Yield: 4 servings.
Originally published as Buffet Scrambled Eggs in Country Woman Christmas Annual 2002, p12

Nutritional Facts

1 serving (1 each) equals 304 calories, 24 g fat (11 g saturated fat), 464 mg cholesterol, 692 mg sodium, 7 g carbohydrate, trace fiber, 15 g protein.

Reviews for Buffet Scrambled Eggs

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MY REVIEW
Reviewed May. 14, 2009

My dad loved to make these for my family. Now I am the one making them and they are the most delicious way to prepare scrambled eggs. I will never go back to eating regular scrambled eggs again. Just make sure you dont let the eggs set too much before adding in the white sauce. Otherwise it wont mix well.

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