Easter Scrambled Eggs

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 2 servings


  • Serving Size: 1 (193.4 g)
  • Calories 379.8
  • Total Fat - 31.5 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 473.5 mg
  • Sodium - 666 mg
  • Total Carbohydrate - 7.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.3 g
  • Protein - 15.9 g
  • Calcium - 108.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step 1

Combine eggs, cream, and salt and pepper in a bowl.

Step 2

Beat lightly.

Step 3

Mix in chives and chili sauce.

Step 4

Melt butter in a skillet over medium-low heat.

Step 5

Add egg mixture and cook, stirring, until done to your liking.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Very nice, easy recipe. Perfectfor my Sunday Brunch. Served with a stuffed Jalapeno pepper and some mixed peppers, mushroom, & onions. I cut the recipe in half for one serving - no problem. Will make theseagain for sure

(9 Aug 2015)


When I read this recipe I though I am either going to like it or hate it and luckily for me I enjoyed it, the sweet chilli sauce I use has a bit of bite and is not overly sweet like some so gave the creamy scrambled eggs a bit of bite. Thank you Chocolatll, made for Pick Me Tag Game under the 48 hour rule.

review by:
(6 Aug 2015)