Buffet Scrambled Eggs
"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...."
INGREDIENTS
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8 tablespoons butter, divided
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1/4 cup all-purpose flour
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2 cups whole milk
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4 teaspoons chicken bouillon granules
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16 large eggs, lightly beaten
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Optional: minced fresh parsley, tarragon and chives
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