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Heat and Hold Scrambled Eggs


!/4 cup butter, must be butter
12 eggs
1 1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon flour
1 tablespoon chopped fresh parsley

Melt butter in large skillet over low heat

Combine all the rest and beat with a hand held mixer until smooth. Pour into hot skillet. Stir from outside to center. Cook until mixture has a creamy appearance.

Eggs may be covered and kept hot in a chafing dish for two hours.