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.
Buffet Scrambled Eggs
Buffet Scrambled Eggs
Prep Time
5 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 8 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 teaspoons chicken bouillon granules
- 16 large eggs, lightly beaten
- Optional: Minced fresh parsley, tarragon and chives
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 until thickened, about 2 minutes.
- In a large skillet, melt remaining 6 tablespoons 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. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts
3/4 cup: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.
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