Reviewed: Apr. 29, 2009

These were really moist and had a nice flavor. I didn't care for the texture though, too mushy. I did cook the eggs til they were set and then added the sauce so I know they were done, but the mushy underdone texture after adding the sauce was off-putting and I fed them to the dog. The flavor was fine though. SO... if I were to fix these again I'd pile the eggs on a piece of toast and then spoon the sauce over the whole thing like eggs benedict. I'm sure this dish would have been much more to my liking served in this manner. This was very similar and reminded me of creamed eggs (Which I like a lot). This has potential to be a lot better, but is a good basic starter.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 10, 2008

These eggs were good however, regular scrambled are good too. I did not taste the difference.

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Apr. 6, 2008

I love these. I do leave out the bouillon granules. If you do this they turn out fabulous. If you have ever visited another country or stayed at a really nice hotel....these are the same eggs served at the buffets every morning. yummmmmmmmmmmmmmm

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liesh

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Reviewed: Jan. 27, 2008

Great flavor but needs to have some shredded cheese added.

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GGE4EVER

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Reviewed: Sep. 23, 2007

This is an very good recipe. It's a great twist on regular, dry eggs. My family loved it, even the two picky toddlers.

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lluv2cookk

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Lutz, Florida, USA

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Reviewed: Jun. 3, 2007

An interesting and unusual scrambled egg recipe. I would like to see the Nutritional information posted, if possible. For those who have been concerned about the saltiness of this recipe: It is not the butter, it is the 2 teaspoons chicken bouillon granules which equal 1301mg sodium. (That is the equivalent of almost 1/2 teaspoon salt.) I either reduce, or omit, the bouillon granules for better results.

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SELEA

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Reviewed: Jun. 3, 2007

These are the best eggs I have ever made. My brother found the recipe here and shared it with me. After he makes the cream sauce he just scrambled the eggs up with the cream sauce mixed in - and it still turns out great. I'm not sure why everyone talks about the salt being an issue because the recipe doesn't call for added salt. I didn't add extra salt because the recipe didn't call for it - they turn out great every time!!!

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: May 28, 2007

I made this as an easy breakfast to serve overnight guest. The eggs tasted delicious. Use the unsalted butter as others have already suggested & warn your eaters not to salt the eggs until they taste them. I couldn't get the consistency quite right. The eggs were a little soft (but not runny). I will experiment with the timing of adding the flour mixture to the eggs next time. I definitely will make these eggs again.

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Kelli G.

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Reviewed: Mar. 21, 2007

This recipe sounded very interesting that I just had to try it. It was great! The eggs stay moist and do taste just like eggs you get at a Buffet at a nice restaurant! I too took the advise of others and used unsalted butter. This is a keeper!

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Deb

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Reviewed: Feb. 10, 2007

This is a great recipe! As the previous rater said something about the salt - make sure that you use unsalted butter - it makes a huge difference. I added a bit of cheddar cheese to the eggs as well, and they were absolutely wonderful!

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Lindsay W

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Reviewed: Jan. 16, 2007

Wow!!! Very interesting recipe! It tasted wonderful, but the sodium needs a serious cut. They were a little too salty. But, they tasted great, and the sauce was a new twist I haven't heard of before.

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