Party Scrambled Eggs Recipe
Ingredients
9 eggs
1 can (14 1/2 0Z.) evaporated milk
1 teaspoon Worcestershire sauce
Few drops Tabasco
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped chives
2 tablespoons butter or margarine
3 oz. cream cheese, cubed
Directions
To the eggs in a bowl, add evaporated milk, Worcestershire sauce, Tabasco, salt, and pepper.
Beat until light and foamy.
Stir in the snipped chives.
Pour boiling water to a depth of about 1 inch into the outer pan of a 1 1/2 quart chafing dish; set over heat.
Heat butter in the blazer (inner pan) over the hot water until completely melted.
Pour in egg mixture; cover and cook for 15 minutes without stirring.
Then stir once and continue cooking, covered, 15 minutes.
Mix cream cheese cubes into the cooked eggs; cover and heat until cheese begins to melt, about 1 minute.
Beat until light and foamy.
Stir in the snipped chives.
Pour boiling water to a depth of about 1 inch into the outer pan of a 1 1/2 quart chafing dish; set over heat.
Heat butter in the blazer (inner pan) over the hot water until completely melted.
Pour in egg mixture; cover and cook for 15 minutes without stirring.
Then stir once and continue cooking, covered, 15 minutes.
Mix cream cheese cubes into the cooked eggs; cover and heat until cheese begins to melt, about 1 minute.
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