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1/4 c. margarine
3 c. milk
1/4 c. flour
1 tsp. salt
6 doz. lg. eggs
3 tbsp. salt
1 qt milk
4 tbsp. softened margarine


Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.) Makes 40 to 50 servings.