Easter Scrambled Eggs 1950

Add a touch of vintage charm to your Easter brunch with this classic 1950s-inspired scrambled eggs recipe. "Easter Scrambled Eggs 1950" combines the timeless simplicity of farm-fresh eggs, rich whole milk, and a generous dollop of butter to create a silky, creamy texture that’s perfect for spring celebrations. Bright flavors from freshly chopped parsley and chives infuse each bite with a burst of herbal freshness, while a low-and-slow cooking technique ensures tender, velvety curds. Ready in just under 20 minutes, this recipe is as quick as it is comforting, making it an ideal choice for Easter morning or any festive occasion. Serve these buttery scrambled eggs with toasted bread or alongside your favorite brunch classics for a dish that’s both nostalgic and irresistibly delicious.

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:8 mins

Total Time:18 mins

Servings: 3

Ingredients

• 6 pieces large eggs
• 0.25 cups whole milk
• 3 tablespoons unsalted butter
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon fresh chives

Directions

Step 1

Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Whisk until thoroughly combined.

Step 2

Finely chop the fresh parsley and chives, setting aside a small amount for garnish.

Step 3

In a large nonstick skillet, melt the butter over medium-low heat. Swirl the butter around to evenly coat the pan.

Step 4

Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds to start setting.

Step 5

Using a wooden spatula or heat-resistant silicone spoon, gently push the eggs from the edges toward the center of the pan, folding them over and creating soft curds.

Step 6

Continue gently stirring and folding the eggs over low heat. Avoid overmixing to maintain creamy, soft textures.

Step 7

When the eggs are mostly set but still glossy, stir in the chopped parsley and chives. Cook for 1 more minute, then remove the skillet from heat.

Step 8

Plate the scrambled eggs immediately and garnish with the reserved parsley and chives. Serve warm with toasted bread or as part of a larger Easter brunch spread.

Nutrition Facts

Serving size	415.7 grams (415.7g)

Amount per serving	% Daily Value*
Calories	768

Total Fat 68.00g	87%
Saturated Fat 31.20g	156%
Polyunsaturated Fat 0.10g
Cholesterol 1216mg	405%
Sodium 1634mg	71%
Total Carbohydrate 9.70g	4%
Dietary Fiber 0.40g	1%
Total Sugars 3.00g
Protein 38.60g	77%

Vitamin D 267IU	1334%
Calcium 267mg	21%
Iron 7mg	37%
Potassium 589mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.0%

Protein: 19.2%

Carbs: 4.8%