Buffet Scrambled Eggs Recipe

  • 4 tablespoons butter or margarine, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 teaspoons chicken bouillon granules
  • 8 eggs, beaten
  • Minced fresh parsley
  1. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. 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. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.