Creamy Scrambled Eggs

These may be served immediately or kept on a warming tray for up to an hour.

4 Tbls. butter, divided
2 Tbls. flour
1 cup sour cream
2 dozen large eggs
3/4 tsp. salt
1/8 tsp. pepper

In a small pan over medium heat, melt 2 Tbls. butter. Stir in flour and cook until bubbly. Remove from heat and stir in sour cream. Return to heat and cook until bubbly and smooth. Set aside.

In a large bowl, beat together eggs, salt, and pepper. In a wide frying pan over medium-low heat, melt 2 Tbls. butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked egg to flow underneath, until eggs are softly set. Remove from heat and gently stir in sour cream mixture.

Makes 12 servings.