When entertaining, the biggest decision is always what you should make for your large (and hungry) group of friends. If the occasion calls for it, don't be afraid to throw scrambled eggs on the menu. While this may seems daunting due to the careful attention eggs usually need, as long as you consider these creative solutions, it can actually be a simple and convenient dish to prepare at scale for all your guests.
The basic concept of cooking is to apply heat. Yet with some foods, like scrambled eggs, there is the danger of over cooking, especially when they're being cooked in a large quantity. Therefore the main goal is to apply heat while protecting the integrity of the eggs.
The Benefits of Water
A great way to do this is to use boiling water. Water will provide an insulator for the eggs and keep them from touching any direct heat source, therefore reducing the risk of burning. You can use a pliable container such as vacuum-sealed pouches or a gallon-size resealable plastic bag to scramble the eggs. The key is to use at least two bags to help provide further insulation as well as a second layer of defense in case the outer bag takes in water.
Cooking with Love
Once the scrambled egg mixture is sealed simply place it in the boiling water. Place a heatproof object like a plate on the bottom of the container holding the boiling water to ensure the bags don't touch the bottom of the pot, which can scorch the eggs. As the eggs boil you will want to take out the bags every five minutes and roll them around gently on a countertop to loosen the cooked eggs and allow the uncooked eggs exposure to the heat. Once the bags are firm and no liquid is seen, remove the eggs from the bag and break them up with a utensil. This process takes longer than a traditional pan method yet provides a quality product without the risk of burning the eggs. There's also no clean up -- simply dump out the water and discard the cooking bags.
You can be creative by adding a variety of ingredients such as sea salt, cracked pepper, diced ham, bacon bits, shredded cheeses, diced vegetables and fresh herbs.
Kristie Brown is a publisher, writer and editor. She has contributed to magazines, textbooks and online publications. Brown holds a Bachelor of Arts in English from the University of Texas at Austin.