15 dozen eggs
1 1/2 lb. (6 sticks) butter
3/4 gallon milk (12 cups)
4 tbsp. salt
2 1/2 tsp. ground pepper

Crack 15 dozen eggs into large bowl. Beat with electric mixer, pour into large plastic pails.

Preheat roaster to 325°F and melt butter inside. Add milk and salt to egg mix and pour carefully into roaster.

Cook, covered, for 50 to 60 minutes, stirring every 10 to 15 minutes with plastic or wooden spoon. When eggs begin to thicken, stir in ground pepper.

Serve with ham, sausage, toast, etc.

Serves 100.