Buffet Eggs Recipes

BUFFET SCRAMBLED EGGS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually 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. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

BUFFET EGGS AND HAM

Steps:

• Melt half the butter in a large nonstick frying pan and add mushrooms.
• Cook until tender.
• Beat the eggs and milk and add to the mushrooms.
• Scramble eggs (depending on the size of you pan you may need to do this in several lots).
• Use remaining butter to prevent burning.
• Place eggs in a 9" x 13" lightly buttered pan.
• Sprinkle the diced ham on top of eggs.
• Sprinkle green onions on top.
• Warm the mushroom soup with the sherry.
• Spread on top.
• Sprinkle cheddar cheese on top.
• This can be covered and refrigerated until needed.
• Bake uncovered at 250 F for 50 minutes.

BUFFET EGGS

Steps:

• In a large skillet or electric fry pan, blend together soup and milk.
• Bring mixture to a simmer.
• Gently drop 12 eggs in hot soup mixture.
• Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
• Spoon eggs and sauce on toast.
• Serve with home fries and ham.
• Tips:.
• Break eggs in a saucer before adding to soup mixture.
• Cook as many eggs as needed.
• Try with cream of mushroom soup.