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Cook Talk

breakfast for 200
how to cook scrambled eggs for 200 people using liquid eggs and an oven
how to cook scrambled eggs for a plated breakfast for 200 people using liquid eggs.
Basics for fluffy oven eggs:
Preheat the oven 20 minutes, to 350 degrees F (175 degrees C). Melt butter in a glass 9x13 inch baking dish in the preheating oven. In a large bowl, whisk together eggs and salt until well blended. Bake uncovered for 8 minutes, then stir. Use a spatula to stir the eggs at the 8 minute mark. Be sure to scrape the edges of the pan while stirring. Bake an additional 10 to 15 minutes, or until eggs are set. Warning: this can take 20+ minutes with lots of eggs, because you will have the oven door open to stir the eggs. Serve immediately. To insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven.

For each 12 people:
18260;3-18260;2 cup butter, melted (This goes in the pan)
24 large eggs
1 18260;2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 cups half-and-half cream
1 cups milk (or use 2-1/2 cups all milk)

The cautions; if you use larger pans, the layer of eggs STILL needs to be 1 1/2-2 inches or less, NOT deeper.

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