Scrambled Eggs Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine eggs, milk, butter and coconut in a bowl. Roll in the coconut for easy lifting. Remove tablespoons of the butter from the mixture and turn them in again.

Roll kernels horizontally in the microwave or in a 9 inch pie pan, using your hands to make sure that they are all secure.

Place eggs in sterilized plastic bags; seal and shake them with your hands.

Place eggs in a medium dish, cover loosely with aluminum foil and microwave on high for 10 minutes. Remove from microwave and refrigerate until cool enough to handle. Cover loosely with aluminum foil and microwave on high for 10 minutes.

Remove foil from eggs and place onto a cookie sheet to cool.

Drew the egg whites using a pastry brush and line them with foil; spoon over the cooled eggs, keeping them to a 4 inch even thickness. Cover loosely with aluminum foil and microwave until set.