Creamy Scrambled Eggs - cooking recipe

Ingredients

36 eggs
1 1/3 c. half and half cream
1/4 c. butter
2 c. medium thin white sauce or canned white sauce

Preparation

Beat eggs lightly with cream, salt and pepper.
Melt butter in a very large frying pan, pour in egg mixture.
Cook slowly, stirring until almost set.
Fold in hot white sauce while eggs are still creamy.
Keep hot in very low oven (220\u00b0) or place over hot water on top of stove.
Sprinkle with chopped parsley if desired. Serves 24.