Buffet Scrambled Eggs

Ingredients

• 8 tablespoons butter divided
• 0.3 cup flour all-purpose
• 2 cups milk whole
• 4 teaspoons chicken soup base 
• 16 large eggs lightly beaten
• 1 serving parsley fresh minced

Equipment

• frying pan
• sauce pan

Directions

1. 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.
2. In a large skillet, melt remaining 6 tablespoons butter.
3. 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.