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Buffet Scrambled Eggs

Buffet Scrambled Eggs

"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."
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  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.

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Reviews

Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

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 se...

Most helpful critical review

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 ...

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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 se...

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...

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 ...

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 a...

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

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...dice...

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 choi...

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

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 m...

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