scrambled eggs

  How do I prepare scrambled eggs for 35 guests, a one time shot....Easter brunch at my home. 
 I'm hoping to be able to use an oven and not the stove top. .......... pull the ham out of the oven and pop in the eggs................. nothing fancy just plain-old scrambled eggs, ... any ideas?  

If you can get into a commercial vendor(cisco or whatever) they gallons sized bags of cracked whole eggs.  Believe it or not all you have to do is put it in a large pot of boiling water and cook it til the eggs set.  Open the bag abd fluff with a fork.  they come out prefect.  Whats even better is that if you have to hold them for awhile they wont turn green.
Maybe one of the GFS food service places might have it( I just checked the website and they do carry it).  If not get a case of eggs and crack them into a china hat type strainer.  This will eliminate any embarrassing shells.  Then fry em up.
If you can get them in the bag tho thats the best and easiest method Ive found and Ive done more scrambled eggs than I care to remember.

i've done this at a family reunion, my family is somewhat picky about eggs... they have to be cooked the old-fashioned way, in bacon grease in a cast-iron skillet :)
 
 so, i bought a huge lodge cast-iron skillet. it's advertised as being 17", but it's more like 19" at the rim. instead of the traditional skillet handle it has 2 loop handles, and it's heavy... but it easily cooked 4-dozen scrambled eggs in 2 batches, and 7 pounds of bacon :) i did the cooking in the garage over a propane turkey fryer burner, with the doors open. after cooking, transfered the bacon and eggs into chafing dishes for serving.
 
  fwiw, keep cooked eggs away from aluminum, including aluminum foil, and they won't turn green.

cook the eggs ahead of time and either refrig or freeze them and then reheat them by putting them in a large casserole dish (glass, not aluminum) in the oven.
 
place wet papertowels in (make channels in the eggs to put the wet towels into) and cover the whole thing with more wet towels and cover with foil (or a lid if the dish has one) and reheat at 275 degrees for about 15-20 minutes (preheat the oven first).  check it at 15 minutes for temp and for moistness level and remove toweling, gently stir and then leave in oven uncovered (or partly covered) another 5-10 minutes if they're too wet.

Oven Scrambled Eggs - Allrecipes

I have never made this but it gets great reviews  ( do a small amount for a trial run and see how you like them. ) You would have to do it in three  baking dishes for the number of servings that  you need.

The old fashioned way-crack 3 dozen   with a bit of milk,salt an  pepper in a dutch oven, and stir until you get the cosistency you want,-put bacon on a sheet pan an bake.Easy and simple

I know this sounds crazy as it's not an implement I'd ever think of owning but - if you have or know someone who has an electric wok ( I would have said a normal wok but  you said you wanted to save on stove top space ) then that might do the trick.
 
Or if you definitely want some form of oven cooked eggs, have you thought about perhaps making  " oven omelette " aka " crustless quiche " ? or perhaps some variant on strata. You wouldn't get the texture variation and fluffiness of scrambled egg but it can be pretty nice and it would be a lot easier to prep and cook.

Fry them in a large Aluminum catering pan over 2 burners using a fast moving spatula, you can get the pans at any Grocery store, might take 2 batches, a little club soda, shallots, green peppers, cheddar cheese. serve the first batch immediately, by the time you'r finished with it the first batch,2nd batch will be ready.

I've got a large electric skillet(not a griddle, although I have one of these too) with a lid, you could easily scramble up 4 - 5 dozen.

The electric wok...What a great idea..You could control the temperature and get them done pretty quickly.

You know everyone likes their scrambled eggs differently.  Is that going to be a problem for you?  Why not consider one of those casseroles some are suggesting?
 
You could also take a real shot and make the ingredients that would normally fill a pie shell for a quiche and  just pour it into a greased baking dish and put it in the oven..How bad could it be?  A "pie shell less" quiche. 
 
Now I don't know if real men will eat it,  but I'm sure the women will.....Use heavy cream, a nice diced Virginia ham, fresh asparagus, swiss cheese, jack cheese, cheddar (any combo or just one type) and sauteed onions (got to caramelize them!!) .     

Thank you every one......you all have been a great help.  ..... Frank Sizz 

Baah Ben


The electric wok...What a great idea..You could control the temperature and get them done pretty quickly.

You know everyone likes their scrambled eggs differently.  Is that going to be a problem for you?  Why not consider one of those casseroles some are suggesting?
 
You could also take a real shot and make the ingredients that would normally fill a pie shell for a quiche and  just pour it into a greased baking dish and put it in the oven..How bad could it be?  A "pie shell less" quiche. 
 
Now I don't know if real men will eat it,  but I'm sure the women will.....Use heavy cream, a nice diced Virginia ham, fresh asparagus, swiss cheese, jack cheese, cheddar (any combo or just one type) and sauteed onions (got to caramelize them!!) .     

Baah Ben, real men positively eat quiche -- when other men aren't looking!

Make a breakfast casserole Frank. Remember that holiday recipe collection that was collected from Roadfood members about 4 years ago? There's a recipe in there for my Christmas breakfast casserole.

I'd look it up for you, but I'm too lazy at the moment.

You have to call the quiche a [whatever] and egg pie. Then the men will eat it ;) Or if they're just plain hungry !

Bahh Ben gets full marks from me for use of the word caramelizing by the way. " carmelizing " drives me nuts !

You're going to need 6 Dozen eggs (2 eggs per person if everyone eats eggs).
 
I don't know what equipment you have, but if you have or can borrow 3 good size Cast Iron skillets- 12-14 inches each you're in business.  You could make 3 batches of 2 doz eggs each. Make 1 batch of just plain eggs, make the second batch with bacon and cheese and make a third batch with sausage, mushrooms and onions. Use any combinations of add-ins you like.
 
3 skillets should fit in an oven at the same time. (350 Degrees). Just stir the eggs occasionally until they're not quite cooked. They will continue to cook once you take them out of the oven and the cast iron skillets will keep them warm for quite a while. Just serve the eggs right in the skillet. With 3 different batches, you should be able to take care of everyone's taste preferences. I would put some Salsa on the table for those who want it.
 
What else are you serving besides the ham and eggs?

Miss Kitty - Does it drive you crazy because of the patience required to do it properly?  I think that's what you mean?  Or, is this simply another reference to spelling?

Another thing that takes patience and it's appropriate with this posting is how to do scrambled eggs properly.   My wife makes them great because she stands over the eggs and constantly stirs them over low heat with a heat resistant spatula. 

The results is a really creamy scrambled egg...Smooth and creamy.

This is no help to your quest for a quantity recipe for scrambled eggs, but, I had scrambled eggs with a bit of leftover shad roe this morning - a great breakfast...

Cheers, John  

"...waiter bring me shad roe."

Baah Ben


Miss Kitty - Does it drive you crazy because of the patience required to do it properly?  I think that's what you mean?  Or, is this simply another reference to spelling?

Another thing that takes patience and it's appropriate with this posting is how to do scrambled eggs properly.   My wife makes them great because she stands over the eggs and constantly stirs them over low heat with a heat resistant spatula. 

The results is a really creamy scrambled egg...Smooth and creamy.

 
The mispelling. Slowly cooking onions in butter and/or oil never drives me crazy. Its a joy to perform. When its necessary, I have all the time and patience in the world to see to it.
 
Proper scrambled eggs do need constant attention, I agree. They don't take too long but you cannot walk away and leave them, or you will get warm yellow carpet backing instead of eggs. I do stir them constantly but very gently, not breaking them up too much, as I like the egg to remain in big creamy pieces.

Miss Kitty & BB,
Don't let my wife cook eggs for u. First she gets the pan REAL hot and burns the butter,then she lets the eggs get good & brown on the bottom, then she mixes them up to make sure the rest of them get good & brown, then she lets them sit until every drop of moisture is out of them. Obviously, I cook my own eggs!

Food - I'd eat them because I love butter.  They might not be considered scrambled eggs, but I'm sure they still taste goodif you put it on a sandwich with say 12 strips of bacon!!!  Seriously, how bad could that be.

Just rambling about eggs.  Did you know the put a raw egg in the middle of a pizza in Rome and then put it in the oven.  Then it comes out they break the yolk and serve it.  Very popular with the locals.  If my memory serves me right, it was at a plae called DaBaffato (sp) in Roma.  No, I never tried it.

No matter how you cook the eggs or meat you might find it easier to put the food in chafing dishes.


You could either buy the cheap, formed aluminum chafing dishes (They’re like the formed aluminum take-out containers). OR Rent chafing dishes like those used for buffets, and put the eggs, meat, and potatoes in them and have your guests help themselves buffet style. All you have to do is place them on a side table, light the Sterno, fill them to the right height/depth with boiling water and put the food in the trays and cover them. Done!
 
No matter what time they arrive, the food is warm and will stay warm. (Just stir now & then)

Food_Fan


No matter how you cook the eggs or meat you might find it easier to put the food in chafing dishes.
You could either buy the cheap, formed aluminum chafing dishes (They’re like the formed aluminum take-out containers).

 
SCRAMBLED EGGS + ALUMINUM = GREEN SCRAMBLED EGGS!!! Do you want Ham with that???
---Dr Seusse

<message edited by Foodbme on Mon, 03/23/09 10:44 PM>

Foodbme,
 
I never knew that. Thanks!
 
“Cooked eggs produce small quantities of hydrogen sulfide, which causes a reaction with unanodized aluminum (that is, aluminum that has not been treated by a chemically or electronically applied coating). The reaction produces aluminum salts, and these cause the eggs to discolor. They are still perfectly safe to eat. The same thing can happen with many light-colored acidic foods.” From: http://www.ochef.com/585.htm
 
I guess the rented stainless steel would be the way to go with the eggs
 
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