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Ingredients
- 3 Tbsp. butter
- 1 Tbsp. flour
- 3/4 c. sour cream
- 16 eggs
- 2 Tbsp. finely chopped parsley
- salt and pepper to taste
Method
- In a small saucepan, melt 1 tablespoon butter.
- Add flour and cook; stir for a minute.
- Stir in sour cream and cook for a minute on low heat; set aside.
- Beat together eggs, salt and pepper.
- In a large skillet, melt remaining butter.
- Pour in eggs and cook slowly until just set and still quite moist on top.
- Remove from heat and stir in sour cream mixture and mix well.
- Turn heat to lowest setting so as not to cook eggs any longer.
- May be made up to 1 hour ahead.
- Serves 8.
