Best 7 Betty Crocker 1950s Easy Scrambled Eggs Recipes

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In the realm of classic breakfast dishes, few can rival the simplicity and versatility of scrambled eggs. Whether you prefer them fluffy and light or firm and creamy, scrambled eggs offer a blank canvas for a variety of flavor combinations and toppings. This article will take you on a journey through time, exploring the iconic Betty Crocker 1950s Easy Scrambled Eggs recipe. We'll delve into the secrets behind achieving the perfect texture, uncover variations that cater to different palates, and provide tips for elevating this classic dish to new heights of flavor and presentation.

Check out the recipes below so you can choose the best recipe for yourself!

SCRAMBLED EGGS



Scrambled Eggs image

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 5

6 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine

Steps:

  • In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  • In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  • Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  • Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 0 g, Cholesterol 325 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

BETTY CROCKER 1950S EASY SCRAMBLED EGGS



Betty Crocker 1950s Easy Scrambled Eggs image

Make and share this Betty Crocker 1950s Easy Scrambled Eggs recipe from Food.com.

Provided by carrie sheridan

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Steps:

  • Break eggs into a bowl with milk or water.
  • Add salt and pepper.
  • Beat with a fork or whisk.
  • Heat butter in a moderately hot skillet.
  • Pour the egg mixture in and reduce heat to low.
  • [Eggs should be scrambled slowly and gently!].
  • When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
  • As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

SLOW-COOKER MAKE-AHEAD SCRAMBLED EGGS



Slow-Cooker Make-Ahead Scrambled Eggs image

Hot and tasty eggs for 12 are possible, when the slow cooker holds them until you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 40m

Yield 12

Number Of Ingredients 11

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
  • Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
  • Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
  • Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Nutrition Facts : Calories 290, Carbohydrate 5 g, Cholesterol 315 mg, Fat 2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 3/4 Cup, Sodium 640 mg, Sugar 3 g, TransFat 1 g

SHAKE-'EM-UP SCRAMBLED EGGS



Shake-'em-Up Scrambled Eggs image

Make this meal for two as good as gold! Scrambled up and served on golden toasts, these eggs are sure winners!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 2

Number Of Ingredients 6

1 small tomato
2 eggs
1/4 cup shredded Cheddar cheese
1/8 teaspoon salt
2 tablespoons margarine or butter
2 slices bread

Steps:

  • Wash the tomato. Chop tomato into small pieces on the cutting board, using the knife. Put tomato pieces in the clean jar.
  • Crack the eggs on side of jar, letting eggs slip into jar. Add the cheese and salt to tomato pieces and eggs. Cover jar tightly with the lid and shake well.
  • Put the margarine in the skillet. Heat over medium heat until margarine is melted (you can tilt the skillet so inside of skillet will be coated with margarine).
  • Pour the egg mixture into skillet and cook without stirring. Stir eggs gently with the pancake turner when eggs in bottom of pan start to get firm. Cook 5 to 8 minutes longer or until eggs are slightly firm but not runny.
  • Toast the bread in the toaster. Cut each toast slice in half, on the cutting board, using the knife. Serve scrambled eggs over toast slices.

Nutrition Facts : Calories 285, Carbohydrate 27 g, Cholesterol 225 mg, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 590 mg

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES



Extra-Moist Scrambled Eggs with Chives image

Treat yourself to a delicious breakfast with these light and fluffy scrambled eggs that are flavored with chives - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 4

Number Of Ingredients 6

6 eggs
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon pepper, if desired
1/2 cup milk or half-and-half
3 tablespoons butter

Steps:

  • In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
  • In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
  • As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 345 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 1/2 g

BETTY CROCKER'S TEX-MEX SCRAMBLED EGGS



Betty Crocker's Tex-Mex Scrambled Eggs image

This recipe, probably slightly adapted, is from a Betty Crocker cookbook. This is quick and super delicious.

Provided by Andtototoo

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

6 corn tortillas
3 tablespoons oil
2 green onions, sliced
6 eggs, beaten
1 dash salt
1 cup diced monterey jack cheese, with green chilies
1 tomatoes, diced
1 tablespoon fresh cilantro, chopped

Steps:

  • Cut each tortilla into 12 wedges.
  • Heat oil in a large nonstick frying pan until hot.
  • Add the tortilla wedges and stir until crisp.
  • Reduce heat.
  • Add the green onion and stir for one minute.
  • Pour the eggs over the tortilla mixture.
  • As the eggs begin to set on the bottom and sides, gently lift cooked portions with spatula so that the thin uncooked portion can flow to the bottom.
  • DO NOT STIR.
  • Sprinkle with cheese and let it melt.
  • Top with tomato.
  • Sprinkle with the fresh chopped cilantro.
  • Serve at once.

SCRAMBLED EGG BISCUIT CUPS



Scrambled Egg Biscuit Cups image

Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces

Steps:

  • Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
  • In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
  • To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Biscuit Cup, Sodium 420 mg, Sugar 2 g, TransFat 1 g

Tips:

  • Use fresh eggs for the best flavor and texture.
  • Beat the eggs thoroughly before cooking to ensure even cooking.
  • Cook the eggs over low heat, stirring constantly, to prevent them from overcooking.
  • Add salt and pepper to taste.
  • For a creamier texture, add a splash of milk or cream.
  • For a more flavorful dish, add your favorite herbs or spices.
  • Serve immediately with your favorite sides.

Conclusion:

Scrambled eggs are a quick, easy, and delicious breakfast that can be enjoyed by people of all ages. With a few simple tips, you can make perfect scrambled eggs every time. Whether you like them plain or with your favorite toppings, scrambled eggs are a great way to start your day.

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