Recipe Buffet Scrambled Eggs

Ingredients
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley

Directions
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.