Buffet Scrambled Eggs

Name: Buffet Scrambled Eggs
Ingredients: 8 tablespoons butter, divided; 1/4 cup all-purpose flour; 2 cups whole milk; 4 teaspoons chicken bouillon granules; 16 large eggs, lightly beaten; Optional:Minced fresh parsley, tarragon and chives

6 ingredients

2 steps

Ingredients

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

Directions

1

In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
2

In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.