Ingredients
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

Procedure
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.