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Ingredients
| salted butter: 4 Tbl (or margarine//divided) |
| all-purpose flour (unsifted): 2 Tbl |
| 2% milk: 1 cup |
| chicken bouillon: 2 tsp |
| eggs: 8 (beaten) |
| parsley (minced) |
Buffet Scrambled Eggs
Credit: AllRecipes
User rating:
"These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay."
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Prep Time
5 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.