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    You are in: Home / Recipes / Betty Crocker 1950s Easy Scrambled Eggs Recipe
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    Betty Crocker 1950s Easy Scrambled Eggs

    Betty Crocker 1950s Easy Scrambled Eggs. Photo by lazyme

    1/2 Photos of Betty Crocker 1950s Easy Scrambled Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    carrie sheridan's Note:

    from a 1950s-1960s cookbook

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 eggs
    • 4 tablespoons milk or 4 tablespoons water
    • salt and pepper
    • 2 tablespoons butter
    • salt and pepper
    • 1 tablespoon oregano (optional) or 1 tablespoon parsley (optional) or 1 tablespoon chives (optional) or 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

    Directions:

    1. 1
      Break eggs into a bowl with milk or water.
    2. 2
      Add salt and pepper.
    3. 3
      Beat with a fork or whisk.
    4. 4
      Heat butter in a moderately hot skillet.
    5. 5
      Pour the egg mixture in and reduce heat to low.
    6. 6
      [Eggs should be scrambled slowly and gently!].
    7. 7
      When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
    8. 8
      As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

    Ratings & Reviews:

    • on July 28, 2011

      55

      Good old fashioned scrambled eggs that were thoroughly enjoyed by the DM and myself with a slice of toasted buttered soughdough. Thank you carrie sheriden, made for All You Can Cook Buffet tag game special.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2012

      55

      I really enjoyed these. I used parsley and a little bit of tarragon. Thanks for sharing carrie sheridan. Made for I Recommend Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2012

      35

      I cooked these eggs for at least 10 minutes but they weren't done enough for me but my brother liked them just fine. Different people have different tastes, I guess. I cooked them slowly as the recipe recommends but it's just not my personal taste. Made for the I Recommend cooking tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Betty Crocker 1950s Easy Scrambled Eggs

    Serving Size: 1 (145 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 264.3
     
    Calories from Fat 199
    75%
    Total Fat 22.1 g
    34%
    Saturated Fat 11.1 g
    55%
    Cholesterol 406.8 mg
    135%
    Sodium 258.3 mg
    10%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 13.6 g
    27%

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