Scrambled Eggs for 100
16 tsp. salt
2 lb. butter
20 c. milk
Beat eggs. Heat milk and salt. Add eggs and butter
to milk. Do not stir. Put in 2 large roasters. Bake at
350 degrees for 1/2 hour, stir. Bake for another 1/2 hour stir, serve
immediately. Note: You can stir in 2 pounds chopped ham after
eggs have cooked 1/2 hour.
TIP:If you are doing something like a 'Breakfast with Santa', and don't want the 'hassle' of all this work,
contact your local restaurant supply wholesaler. There are eggs in a boil-in-a-bag,
BIG bags, that just need to be submersed in water, that make
perfect scrambled eggs 'all by themselves' and hold for about 1 hr.
NOTE: Yesterday I made breakfast for a big group. This was the first time I ever tried this. The scrambled egges turned green and I was wondering what I did wrong and how to keep it from happening again. I used an aluminum frying pand and an aluminum roaster.
Yes the aluminum did this, use a non stick skillet next time. I am a chef and we often will bake or steam a large batch of eggs that have been whipped. You just stir every 15 minutes or so. plan a little extra time , but they hold fairly well.
Also add some butter and half and half for more flavor.
Add a little milk if you forget about them and they get a little stiff like an omelet. We have done this for brunches and breakfast meetings for years.
to SERVES 100+ Index here
to COOKBOOK Index here