When entertaining a breakfast or brunch crowd, it’s a foregone conclusion that you should include eggs on the menu. Eggs are easy to cook, affordable and they please most palates. But when your crowd swells to include 150 people, you’ll need to become creative with your kitchen space as well as time management to serve up soft, fluffy scrambled eggs that are as warm and delicious for the first guest in line as they are for the last guest in line.
Things You'll Need
Preheat the oven to 350 degrees Fahrenheit.
Break 16 dozen eggs into a very large bowl or a bucket that you purchase specifically for your scrambled egg mixture. Make sure you wash and dry the bucket thoroughly before mixing. An added tip to using the bucket is that it typically has a formed spout that makes it easy to pour the beaten eggs into the baking dishes.
Beat the eggs with a handheld or immersion mixer just until they become frothy. Do not overbeat. You can chill the beaten eggs at this point and retrieve them when you’re ready to finish the recipe, if you want to do this step ahead of time.
Divide the melted butter among the eight baking pans. Tilt each pan to ensure that the butter evenly coats the bottom and sides of the pan.
Add the salt and pepper to the eggs and mix thoroughly until combined.
Add the milk in one-cup increments, stirring continuously until all milk is incorporated into the mixture.
Divide the egg recipe evenly among the eight baking pans.
Bake the scrambled eggs for 10 minutes. A standard-sized oven will easily accommodate about four pans at one time. You may need to cook the eggs in shifts, so keep uncooked eggs cool until it’s time to bake them.
Remove the pans from the oven, stir the eggs, and return the pans to the oven. Bake an additional 10 to 15 minutes, or until the eggs are light and fluffy.
Transfer the eggs immediately to chafing dishes that are kept warm by gel fuel or another appropriate method. Stir the eggs occasionally to ensure they don’t stick to the pan or continue to cook over the heat source.
Serve with warm tortillas or biscuits, sides of shredded cheese, tomatoes, mustard, salsa and hot sauce — or whatever culinary delights suit your guests’ palate.
You can use industrial-sized baking pans instead of numerous 9 x 12 pans, and you’ll need to stir the eggs at least three times as they cook to make sure that the egg in the center of the dish cooks as evenly as the egg on the outer edges.
References and Resources"Better Homes and Gardens New Cookbook"; 1981
Pillsbury: Oven-Baked Scrambled Eggs