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    You are in: Home / Recipes / Easter Scrambled Eggs (1950) Recipe
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    Easter Scrambled Eggs (1950)

    Easter Scrambled Eggs (1950). Photo by I'mPat

    1/3 Photos of Easter Scrambled Eggs (1950)

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Chocolatl's Note:

    This recipe comes from a goofy old cookbook called "Wolf in Chef's Clothing, the Picture Cook and Drink Book for Men." All the recipes in the book are done in pictures, but I've translated them into words for you. The recipe is from 1950, so feel free to reduce the amount of butter.

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    Units: US | Metric


    1. 1
      Combine eggs, cream, and salt and pepper in a bowl.
    2. 2
      Beat lightly.
    3. 3
      Mix in chives and chili sauce.
    4. 4
      Melt butter in a skillet over medium-low heat.
    5. 5
      Add egg mixture and cook, stirring, until done to your liking.

    Ratings & Reviews:

    • on May 23, 2012


      Loved the slight bite from the sweet chilli sauce (I used a Thai sweet chilli sauce) with the creaminess of the eggs, made for a filling breakfast, thank you Chocolat!, made for 123 Hits tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2012


      Was quite surprised by not only how rich these eggs were but also by how well the sweet chili sauce went with them. I cut the recipe in half and made as written. DH commented that he really enjoyed the richness the cream and butter brought and the flavor of the sweet chili sauce giving two thumbs up. Thanks for the post.

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


    Nutritional Facts for Easter Scrambled Eggs (1950)

    Serving Size: 1 (176 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 357.8
    Calories from Fat 294
    Total Fat 32.6 g
    Saturated Fat 17.6 g
    Cholesterol 437.6 mg
    Sodium 854.2 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.1 g
    Sugars 0.7 g
    Protein 13.8 g

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