Buffet Scrambled Eggs Recipe

5 1 1
Publisher Photo

Buffet Scrambled Eggs Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. 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. Add white sauce; mix well. 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 each: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.

  • 4 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 teaspoons chicken bouillon granules
  • 8 eggs, beaten
  • Minced fresh parsley, optional
  1. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. 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. Add white sauce; mix well. 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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