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Classic Campbelled Eggs

By: Campbell's Kitchen  
"The secret to these extra-creamy scrambled eggs is the addition of Campbell's® Condensed Cream of Celery Soup beaten into the eggs before cooking."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 204 people have saved this

Cook Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
  • 8 eggs, beaten
  • 1 dash ground black pepper
  • 2 tablespoons butter or margarine
  • chopped fresh parsley or chives

Directions

  1. Stir soup until smooth. Beat in eggs and pepper.
  2. Heat butter in skillet. Add egg mixture. Cook until set but still very moist, stirring lightly. Sprinkle with parsley.

Footnotes

  • Tip: *Or use 1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 250 | Total Fat: 19.4g | Cholesterol: 441mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by Junebug's Mom 
I like these. However, I most often make them with a can of cream of potato soup and a bit of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2009 by GeenaDavisRules 
These are freaking AMAZING! I made some changes, but do it this way and you won't regret it!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2009 by XineRevelle Supporting Member (Click to learn more about Supporting Membership)
I used Cream of Mushroom soup, since that's what I had on hand, and they turned out great! I... MORE

 
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