Reviewed: Aug. 1, 2011

We thought these were wonderful! So creamy and rich! I used chicken base instead of bouillon. Chicken base does not have salt as main ingredient but has chicken as main ingredient. Chicken base is sold in the grocery store near the bouillon. I will make these "gourmet eggs" again!

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Reviewer:

27LAW

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Rome, New York, USA

Reviewed: Mar. 25, 2011

Made this recipe last night...out of this world..I don't think I would or could change a thing about this recipe...but, I did not have any parsley so I used spring onions ..the green tops...diced up and shot those on top as I served them....makes want to make more tonight!!

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Reviewer:

Walter L

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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Reviewed: Dec. 12, 2010

Very yummy. Nice and wet the way I like my scram eggs. If you don't like your eggs scrambled easy I do not suggest this.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Sep. 22, 2010

Here's another twist. Make these eggs and spread on a baked pizza crust. I use the thin Boboli. Then add cooked and crumbled breakfast meat (bacon, sausage, ham). Add veggie toppings of choice. I use chopped onion or scallions, tomato, Italian seasoning, bell pepper, sliced mushrooms, etc. Top with shredded cheese of choice. Try the shredded pepperjack for a little zing! I usually make this for Christmas brunch and serve it with fresh mixed fruit, mimosas and bloody marys. Yum! The family always looks forward to this meal! I do all the prep ahead of time so I can put this together quickly and not miss out on any of the Xmas festivities.

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Reviewer:

TRISH

Reviewed: Aug. 2, 2010

Yummy, but not that different from plain soft-scrambled eggs. I won't go to the trouble next time.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: May 15, 2010

These were kind of gross. Took them to a breakfast potluck and no body touched them. Would have been better off with plain scrambled eggs. The sauce gave them a slimy texture and blah taste.

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Reviewer:

Wendy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Nov. 23, 2009

I tried this and I have to say it doesn't taste anything like any Buffet Eggs I've ever had. It just wasn't my thing. I could taste the flour too well. My son seemed to like it though.

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Reviewer:

Seansmoma

Cooking Level: Expert

Home Town: Whitehall, Pennsylvania, USA

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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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 10, 2008

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

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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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