These scrambled eggs are a must for breakfast /brunch entertaining! The method really works, trust me. I’ve served them with sausage & red pepper kebabs but you can use baked ham, gammon bacon, sausage patties or whatever else appeals to you!
Begin With A White Sauce**
1 cup homogenized milk
2 Tbsp. unbleached flour
½ cup butter, divided (2 Tbsp. for sauce, remainder for eggs)
½ – 1 tsp. salt
1/8 – ¼ tsp freshly ground black pepper
Melt 2 Tbsp.of butter in a saucepan over medium heat; stir in the flour; gradually whisk in 1 cup of milk. Stir until thickened & bubbling a bit. Remove from heat & set aside.
**My Microwave Method for Making White Sauce:
Melt 2 Tbsp. of butter in a large microwave safe bowl, covered with a piece of wax paper; whisk in the flour; microwave for 1 minute; gradually whisk in the 1 cup of milk; microwave in 1 minute intervals until thickened & bubbling a bit. Set aside.
I find this method is sooo much easier! Heck, I have even made the white sauce the night before, covered it & kept in the fridge until the next day. Remove from fridge an hour or so before using.
Make the Eggs:
12 large eggs
1/3 cup homogenized milk
Whisk eggs, salt & pepper & 1/3 cup homogenized milk in large bowl.
Melt remaining butter in a large, non-stick frying pan over medium-low heat or non-stick electric frying pan at 320 F. Add egg mixture, stirring & lifting with a spatula while they cook. While still very soft, add the white sauce & continue cooking stirring & lifting; until the eggs are scrambled to your liking.
Cover pan loosely with foil & place in a preheated 200 F oven for up to 1 hour. If you have used an electric frying pan, simply place the eggs on a large baking sheet, cover & place in the warm oven.
**If you wish to make the sausage kebabs in the photo, please go to Sausage Kebabs.
