Buffet Scrambled Eggs is my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It’s a tasty twist on the typical scrambled eggs. From elsie beachy of plain city ohio.

Ingredients

4 tablespoons butter, divided

2 tablespoons all-purpose flour

1 cup milk

2 teaspoons chicken bouillon granules

8 eggs, lightly beaten

Minced fresh parsley, optional

Method

1 In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. 

2.Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened.

Set aside.

3 In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. 

4.Stir in white sauce. Cook until eggs are completely set. Garnish with parsley if desired. Yield: 4 servings.