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


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

Nutritional Facts

1 each: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.


  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

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dusarahbear User ID: 2810274 136787
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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