Easter Scrambled Eggs 1950 Recipe

Step back in time with this retro Easter Scrambled Eggs recipe, inspired by a vintage 1950s cookbook! This delightful recipe, originally presented in charming illustrations, has been lovingly transcribed for your modern kitchen. A touch of cream and a hint of spice create a wonderfully creamy texture and a unique flavor profile perfect for a festive brunch or Easter celebration. Get ready to enjoy a taste of nostalgia!

Prep Time 5 mins
Cook Time 10 mins
Calories 357.9 kcal
Protein 27g
Rating 5.0 (2 Reviews)
Easter Scrambled Eggs 1950 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easter Scrambled Eggs 1950

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How to Make Easter Scrambled Eggs 1950

  1. In a medium bowl, whisk together 4 large eggs, 2 tablespoons heavy cream, 1/4 teaspoon salt, and a pinch of black pepper until lightly frothy.
  2. Gently stir in 2 tablespoons chopped fresh chives and 1/2 teaspoon chili sauce (or to taste).
  3. Melt 1 tablespoon butter (or less, to taste) in a non-stick skillet over medium-low heat.
  4. Pour the egg mixture into the skillet. Cook, stirring gently and frequently with a spatula, until the eggs are set but still slightly moist (about 5-7 minutes).
  5. Serve immediately and enjoy your retro Easter brunch!

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

3g

Fat

88g

Carbs

0g