Campbelled Eggs

Title: Campbelled Eggs
Subject: Campbell's Cream of Celery Soup; Campbell's Cream of Chicken Soup; Campbell's Cream of Mushroom Soup; Campbell's New England Clam Chowder; Campbell's Cream of Potato Soup; eggs; pepper; butter; margarine
Description: CAMPBELLED EGGS

1 can Campbell's Cream of Celery, Cream of Chicken,
or Cream of Mushroom Soup*
8 eggs, slightly beaten
Dash pepper
2 tablespoons butter or margarine
In bowl, stir soup until smooth; gradually blend in eggs and pepper. In 10-inch
skillet, melt butter; pour in egg mixture. Cook over low heat; do not stir. As
mixture begins to set around edges, gently lift cooked portions with spatula so
that thin, uncooked portion can flow to the bottom. Continue gently lifting
cooked portions until eggs are completely set, but still moist (about 8 minutes).
4 servings.
*or use 1 can Campbell's New England Clam Chowder
or Cream of Potato Soup.

Back:
Scrambled Eggs
Campbell Style
[image of eggs] + [image of Campbell's Soup can] =
M'm! M'm! Good!
(recipe on other side)

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# Campbelled Eggs

*Makes 4 servings*

## Ingredients

- 1 can Campbell's Cream of Celery, Cream of Chicken, or Cream of Mushroom Soup*
- 8 eggs, slightly beaten
- Dash of pepper
- 2 Tbsp butter or margarine

*\*or use 1 can Campbell's New England Clam Chowder or Cream of Potato Soup*

## Instructions

1. In a bowl, stir soup until smooth; gradually blend in eggs and pepper.
2. In a 10-inch skillet, melt butter; pour in egg mixture.
3. Cook over low heat; do not stir.
4. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
5. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes).
Source: RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)
Date: 1950s
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0007-20260618-0003
Coverage: Idaho, US