Best Buffet Scrambled Eggs Recipes
BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD
This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2
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.
Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
SCRAMBLED EGGS FOR BREAKFAST BUFFET
We wanted to add scrambled eggs to our community monthly coffee get together. I found this recipe, and only slightly modified it to suit our crowd. The compliments were completely enthusiastic, up to, and including, these are the best scrambled eggs I've ever had!!
Provided by Diana Perry
Categories Eggs
Time 35m
Number Of Ingredients 9
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.
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