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Buffet Scrambled Eggs

 Buffet Scrambled Eggs
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.
4 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
  • 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.