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Buffet Scrambled Eggs




Source of Recipe


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Recipe Link: http://www.cooks.com/rec/doc/0,1826,152179-227194,00.html

Buffet Scrambled Eggs

2 Tablespoons butter
2 Tablespoons all purpose flour
1 cup whole milk or light cream
3 more Tablespoons butter
18 eggs
1 tespoon iodized salt
1/4 teaspoon ground black pepper
3/4 cup whole milk

In heavy saucepan, melt 2 tablespoons butter.
Blend in flour. Cook and stir until bubbly.
Slowly stir in milk. Cook and stir until sauce boils and thickens.
Turn down heat and keep warm.
In large skillet, melt butter.
Beat together eggs, salt, pepper and milk.
Pour into skillet.
Cook slowly, scraping skillet often, until eggs are ALMOST set.
Remove from heat and stir in warm sauce.
Serve immediately, or cover and place over hot water or in
200 degree oven or electric skillet.
Eggs eventually crust slightly, but stay soft and moist for
several hours. (If using electric skillet, be sure it is just
keeping eggs warm, or they will form brown crust on bottom.)
Makes 12 servings.