Heat and Hold Scrambled Eggs

1/4 cup butter (do not substitute) 12 eggs 1 1/3 cups milk 1 t. salt 1/8 t. pepper 2 T. flour

Melt butter in large skillet over low heat. Combine remaining ingredients in mixing bowl; beat with rotary beater or wire whisk until blended and smooth. Pour mixture into skillet. As eggs cook, lift outside edges to allow uncooked eggs to flow to outer edge of skillet. Continue stirring until eggs are cooked but mixture still has a creamy appearance. Serve, or cover and keep warm, until serving time. Makes 6 servings Tip: for variety, press ground pork sausage firmly into a ring mold, bake at 350 for 45 to 60 minutes or until thoroughly cooked. Drain off fat. Unmold on serving plate and fill center with some of the scrambled eggs. Garnish with parsley. Source: Unknown

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