2 tbsp. butter
2 tbsp. all purpose flour
1 c. milk or light cream
3 tbsp. butter
18 eggs
1 tsp. iodized salt
1/8 tsp. pepper
3/4 c. milk

In heavy saucepan, melt 2 tablespoons butter, blend in flour. Cook and stir until bubbly. Slowly stir in milk. Cook and stir until sauce boils and thickens. Turn down heat and keep warm.

In large skillet, melt butter. Beat together eggs, salt, pepper and milk. Pour into skillet. Cook slowly, scraping skillet often, until eggs are ALMOST set.

Remove from heat and stir in warm sauce. Serve immediately, or cover and place over hot water or in 200 degree oven or electric skillet.

Eggs eventually crust slightly, but stay soft and moist for several hours. (If using electric skillet, be sure it is just keeping eggs warm, or they will form brown crust on bottom.) Makes 12 servings.