Most every cook has a favorite recipe for scrambled eggs. Some add cheese. Some add milk or cream. I add a white sauce. You know, make a flour and butter roux, then add milk and cook until thickened. Do this when there are more than two or three for breakfast. It is a good company dish.

There was a time when eggs were more expensive. I remember limiting myself to twenty dollars a week's worth of groceries when we were first married back in the '40's. I was working in a factory making a dollar an hour. My husband was working at the lumber yard making eighty-five cents an hour. That was good money for this farm couple at the end of WWll. We even built a house on those wages.

Back to the subject of eggs. At the store, eggs were displayed in a thirty-dozen box. The grocery clerk bagged up a dozen in a paper sack and handed it to you. It only took one mishap to remind you to very carefully carry that sack back home.

Company was a time for scrambled eggs, bacon, buttered toast and coffee. My mother made fabulous biscuits. I hadn't yet developed the knack of biscuit making, so toast was it. Adding a thickened sauce made the amount of eggs I had to work with go further. The best part is that it makes a wonderful scrambled egg dish. The eggs stay creamy and do not get hard.

When I was doing the Wednesday night suppers at Revival Vision Church, I prepared the scrambled eggs this way. Try the recipe and see what you think. For Cheesy Scrambled Eggs, make a cheesy white sauce using shredded cheddar cheese and a pinch of cayenne pepper or add the cheese when you stir the white sauce into the eggs.

SCRAMBLED EGGS
12 eggs
1 cup medium white sauce (heated, not cold)
Salt and pepper to taste

Melt 2 tablespoons butter in non-stick 12-inch skillet over medium-low heat. In large bowl combine shelled eggs, 2 tablespoons water and salt and pepper to taste. Briskly whisk the egg mixture to break yolks and distribute throughout. Pour into skillet. Gently stir eggs, lifting up and over from the bottom as it starts to thicken. While still partially liquid with some parts thickened, add the warm white sauce. Continue cooking until eggs are set. Remove from heat and serve. Serves 6.