3/4 cup (1 1/2 sticks) butter
3/4 cup onions, diced (preferably green onions and tops)
1 (6 to 7 lb.) can bean sprouts, drained (about 12 cups)*
2 tbsp. salt
1/4 cup soy sauce
1/4 tsp. pepper
48 eggs (4 dozen)

Melt butter in large skillets or on grill top. Sauté onions for 1 minute. Add bean sprouts and mix lightly.

Combine salt, soy sauce, pepper, and eggs; heat slowly. Pour over sprout mixture. Scramble and cook slowly until eggs are set. Serve at once.

Yield: 30 servings.