Make Ahead Scrambled Eggs

FOR THE WHITE SAUCE

Step 1: In a small saucepan, melt butter over low heat; stir in flour. Cook stirring, for 1 minute; gradually whisk in milk. Cook stirring constantly, until the mixture comes to a boil and thickens. Sir in salt and pepper. The sauce may be held at room temperature, covered with plastic wrap directly on its surface, for several hours. Reheat before serving.

FOR THE SCRAMBLED EGGS

Step 2: In a large bowl, whisk the eggs until foamy. Whisk in the white sauce.

Step 3: Melt 2 tablespoons butter in a large skillet. If using ham and green onion,

Step 4: If using ham and green onion, saute them for 2 minutes. Add eggs. Cook over low heat, stirring gently from time to time and lifting portions of coagulated eggs so that the uncooked egg can run underneath.

Step 5: If using immediately, cook to desired doneness. If not, cook only until the eggs are barely set, but still very soft and moist.

Step 6: Remove to the top of a double boiler set over simmering water; cover and keep warm up to 30 minutes or more for serving.