Buffet Scrambled Eggs Recipe

Ingredients

8 tablespoons butter, divided 1/4 cup all-purpose flour2 cups whole milk4 teaspoons chicken bouillon granules16 large eggs, lightly beatenOptional: Minced fresh parsley, tarragon and chives

Preparation

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 until thickened, about 2 minutes.

In a large skillet, melt remaining 6 tablespoons 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.