Buffet Scrambled Eggs Recipes

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

SCRAMBLED EGGS FOR BREAKFAST BUFFET

Steps:

• 1. To make your life easier, and get a really good whisked egg product use your blender to aerate the eggs. My blender would only hold about 8 eggs at a time. Pour into a large bowl after blending.
• 2. In the last egg mixture in the blender add the seasonings and cream or evaporated milk and blend well; add seasonings.
• 3. Melt 1 stick of butter in a large DEEP skillet over a medium high temperature.
• 4. Cut the cream cheese into 1" size cubes. Set aside.
• 5. After butter is melted add the egg mixture to the pan: Stir the eggs occasionally with a spatula to be sure to prevent over browning on the bottom of the skillet. When the eggs come into curds, gently fold in the cream cheese. Continue to gently stir until eggs appear slightly moist and the cream cheese is well incorporated.
• 6. Place the eggs in a crock pot set on "keep warm". The eggs will keep well for several hours.
• 7. Vary your seasonings to your taste. For presentation garnish with green onions and possibly shredded cheese of your choice. I have made 1-1/2 of the recipe for a larger crowd but it was good I have a very deep skillet. For larger crowds make the recipe twice and it will still fit in most crock pots.

SCRAMBLED EGGS HOTEL STYLE... VERY SIMPLE

Steps:

• In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
• Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
• * Tip for lesser eggs or more eggs per batches.
• The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

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 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.