You are here

Cook And Hold Scrambled Eggs

Party.Freak's picture
Scrambled eggs are common factor agreed, but this Cook And Hold Scrambled Eggs is something with a difference. The flavors of pepper, margarine and chopped pimento combine to make this Cook And Hold Scrambled Eggs taste richer. Just give it a try!
  Butter 1⁄4 Cup (4 tbs)
  Eggs 12
  Milk 1 1⁄3 Cup (21.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Flour 2 Tablespoon
  Pimento 2 Tablespoon, chopped
  Chives 1 Teaspoon, chopped

In large fry pan, melt butter, tilting to coat pan.
In blender, combine remaining ingredients.
Mix until blended.
Pour into fry pan.
Cook over low heat, occasionally stirring from outside edge of pan to center to allow uncooked egg to flow to bottom of pan.
Cook until set but still moist.
To hold up to 2 hours, place in covered chafing dish over hot water, electric fry pan set at 200° F, or in covered casserole in 200° F oven.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 195 Calories from Fat 129

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 336.1 mg112%

Sodium 364.4 mg15.2%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.19 g0.76%

Sugars 2.7 g

Protein 11 g22.3%

Vitamin A 14.1% Vitamin C 5.9%

Calcium 8.6% Iron 9.1%

*Based on a 2000 Calorie diet

Cook And Hold Scrambled Eggs Recipe