Scrambled Eggs for 100

         
     
     ---
     200 eggs
    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.
    Thanks
    Debbie

    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.
    Chef Stephen
     ---
     Return to SERVES 100+  Index here
    Return to COOKBOOK Index here