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This was okay. I thought they pretty much tasted like regular scrambled eggs. I sprinkled the chives on the eggs mixture as soon as I put it in the pan so they were incorporated into the eggs, rather than just a garnish. It was good that way. I also used Egg Beaters and Neufchatel to reduce the fat content. I thought there was a bit too much butter. It doesn't really prevent the eggs from sticking to the pan because it mixes into the egg mixture when you poor the mixture in the pan.

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Paris D February 14, 2009
Loaded Scrambled Eggies With Cream Cheese