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| Make Ahead Scrambled Eggs
1/4 cup of butter
12 eggs
1 1/2 cup of milk
1 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of all purpose flour
1 tablespoon of chopped pimiento
1 tablespoon of chopped parsley |
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Melt butter in large skillet over low heat. Combine other ingredients in a large bowl and beat with mixer until smooth. POur into skillet and stir from outside edge toward center, allowing uncooked egg mixture in the center to flow to edge of skillet. Continue stirring until eggs are cooked and the mixture appears creamy. May be covered and kept warm in a chafing dish for 2 hours, or inn an electric skillet set at 200ºF. May also be coved and baked in oven set at 200ºF. Serves 8
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