Scrambled Eggs, Heat and Hold

By MarieR

Ingredients

• 1/4 cup (2-ounces; 1/2 stick) butter no substitute
• 12 large eggs
• 1 1/3 cups milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons all- purpose flour
• 1 tablespoon pimientos chopped
• 1 tablespoon parsley chopped

Details

Servings 8

Preparation

Step 1

Melt butter in large skillet over low heat. Combine remaining ingredients in large bowl and beat with electric mixer until smooth and well blended. Pour into the skillet and stir outside edge toward center, allowing uncooked eggs in center to flow to the outer edges. Continue stirring until all eggs have been cooked and the mixture has creamy appearance.
Yield: 8 servings.