These scrambled eggs are a must for breakfast /brunch entertaining! The method really works, trust me. I’ve served them with sausage and 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 and bubbling a bit. Remove from heat and 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 and bubbling a bit. Set aside.
I find this method is so much easier! Heck, I have even made the white sauce the night before, covered it and 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 and 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 and lifting with a spatula while they cook. While still very soft, add the white sauce and continue cooking stirring and lifting; until the eggs are scrambled to your liking.
Cover pan loosely with foil and 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 and place in the warm oven.
If you wish to make the sausage kebabs in the photo, please go to Sausage Kebabs.