Campbelled Eggs

Campbelled Eggs have always been a family classic. They’re incredibly easy, incredibly tasty, and doesn’t have that disagreeable egg-ish flavor that basic scrambled eggs have. The secret ingredient is weird, yes, but tasty. Everyone who’s ever tried it has liked it (even my cousin, who was the pickiest eater in the history of the world and didn’t like eggs to begin with. He did stop eating it once we told him what was in it, but that’s beside the point).


  • 6-10 eggs (8 is the recommended number, but you can change it up a little depending on the number of servings)
  • 1 can Campbell’s Cream of Chicken Soup


Beat eggs in a large-ish mixing bowl; add can of soup and mix well with a wire whisk.  Pour into large skillet and scramble.  Since you’ve added soup, these will be a bit moister and softer than regular scrambled eggs, so don’t overcook them.

These are excellent served on/with toast.

Serves 4 (if using eight eggs)

About Charity

I have an inexcusable number of cookbooks (and like to experiment with them), have worked in architectural antiques, and have been sewing most of my life. I recently graduated with a Ph.D. in Apparel, Merchandising, & Design from Iowa State University. Doing household things (except for cleaning!) and hunting for antiques are my favorite pastimes.
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4 Responses to Campbelled Eggs

  1. Sarah Grace says:

    never heard of such a thing. I just add cheese, a lot of it. thats how my dad does it. but that would make since in making the eggs fluffier and moistier. will def have to try this out!

  2. Ruth Calvin says:

    I tried Campbell’s Fiesta soup and it was nicey spicey!

  3. Ruth Calvin says:

    Another way I love eggs (my FAVORITE food) is to dice up an onion, saute in melted butter until soft and golden brown, then throw in the eggs and scramble.

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