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Buffet Scrambled Eggs Recipe

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. YIELD: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


  • 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.

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.