Creamy Scrambled Eggs For A Crowd Recipes

BAKED EGGS FOR A CROWD

The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.

Provided by Sarah Copeland

Categories breakfast, brunch, weekday, casseroles, main course

Time 15m

Yield 8 servings

Number Of Ingredients 8

Baked Eggs for a Crowd image

Steps:

Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons butter, cut into small cubes, plus more for greasing the pan
1 1/2 cups heavy cream or half-and-half
12 to 16 eggs (depending on your crowd)
1/2 teaspoon freshly grated nutmeg (optional)
Flaky sea salt, such as Maldon
Freshly ground black pepper
1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives
16 pieces of toast or 8 English muffins, halved and toasted

PERFECT SCRAMBLED EGGS

Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.

Provided by Bobby Flay

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Perfect Scrambled Eggs image

Steps:

Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

Ingredients

12 large eggs
4 tablespoons creme fraiche
4 tablespoons cold butter, cut into small pieces
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh chives
1/2 cup crumbled goat cheese
1/4 cup romesco
4 ounces bucheron cheese

BUFFET SCRAMBLED EGGS

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Buffet Scrambled Eggs image

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.

Ingredients

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

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

Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

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

Ingredients

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

CREAMY SCRAMBLED EGGS FOR A CROWD

OK..I know you are cringing when you see this is a microwave recipe for eggs! When faced with a gang of overnight guests you may want to give this a try. These are the softest scrambled eggs ever. If you choose a decent looking micro safe bowl you can even serve directly from it, meaning less clean up. Try these for your family and just reduce the size. I promise you will like them

Provided by TishT

Categories Breakfast

Time 14m

Yield 10-12 serving(s)

Number Of Ingredients 7

Creamy Scrambled Eggs for a Crowd image

Steps:

Whisk together all the ingredients in a large microwave-safe bowl.
Microwage on high for 2 minutes Remove from the microwave and stir.
Microwave for 1-2 minutes more, then stir.
Repeat the process until the eggs are set but still moist, about 8 minutes total.
Serve hot.

Nutrition Facts : Calories 228.2, Fat 17.6, SaturatedFat 8.6, Cholesterol 370.2, Sodium 322.3, Carbohydrate 3.5, Sugar 0.7, Protein 13.4

Ingredients

16 large eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon Accent seasoning
1/4 teaspoon fresh ground black pepper
2 cups milk

EXTRA-CREAMY SCRAMBLED EGGS

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

Extra-Creamy Scrambled Eggs image

Steps:

In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

Ingredients

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

OVEN SCRAMBLED EGGS

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

Oven Scrambled Eggs image

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.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

Ingredients

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

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Creamy Scrambled Eggs For A Crowd Recipes

BAKED EGGS FOR A CROWD

PERFECT SCRAMBLED EGGS

BUFFET SCRAMBLED EGGS

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

CREAMY SCRAMBLED EGGS FOR A CROWD

EXTRA-CREAMY SCRAMBLED EGGS

OVEN SCRAMBLED EGGS

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

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