Scrambled Eggs for a Crowd

46saves
35min


478 people made this

These proportions are for when you have an army to feed in the morning, such as at the holidays. They come out light and fluffy.

Erin

Ingredients
Serves: 12 

  • 125g butter, melted
  • 24 eggs
  • 2 1/4 teaspoons salt
  • 2 1/2 cups low fat milk

Directions
Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 180 degrees C.
  2. Pour melted butter into a glass or ceramic 23x30cm 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.
  3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

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Reviews (7)

chefjeff
by
5

Used different ingredients. FANTASTIC way to make scrambled eggs perfect every time! We have used this recipe countless times when cooking for a men's breakfast for 60 men. We found some great additions to be chopped green chillies and cream cheese that we cut off the bar with a knife and stir into the egg mixture. Love this recipe!! THANKS ERIN!! - 29 Sep 2008

Dale
by
2

Altered ingredient amounts. The only change I would suggest is to make smaller amounts at a time. The 24 eggs called for in the original recipe overflowed in my pan when I tried to stir it, making a mess in my oven. I cut the recipe in half using a slightly smaller pan and it worked great. If you are planning a brunch and want eggs of some kind these work well. They did not seperate or become runny from sitting for a while if kept warm. - 29 Sep 2008

kwonnocott
0

I've made this a few times now...the most recent time without butter as i was trying to be healthier and used spray oil as suggested...but i think using the butter adds a richer taste to the eggs...from now on i will be naughty and using butter - 12 Feb 2011

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