I’ve recently started cooking (after a year and a half of not touching food commercially) and part of my menu is scrambled eggs for a niche market. I cook 20 eggs at a time, but I found that it was almost burning due to sticking at the bottom of the pot !
I don’t use an enamel pot, so I use butter or margarine at the bottom, which helped, but it was still on the edge. I must have the eggs cooked perfectly ! If you’re a professional chef, or are just a darn good cook ( of scrambled eggs at least ), please let me know how it’s done. By the way, my client-base like their eggs “well done”, so none of the 5-star ‘runny eggs’ recipes please.
Categorized | Affiliate Marketing 101
Perfect Bulk Scrambled Eggs: How?
Posted on June 8, 2012.
I start out like an omelet. Put the eggs in a bowl add a little bit of milk beat them til they are a smooth consistency. then pour them on a griddle (Use either butter, oil or grease). then keep them moving with the pancake turner (its not really a spatula) til done. The turn out wonderful every time.
Use a nonstick pan 😛
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
20 large eggs
1 (10 1/2 ounce) package cream cheese, softened
1 1/3 teaspoons Tabasco sauce
2/3 teaspoon salt
1/3 teaspoon Accent seasoning
1/3 teaspoon fresh ground black pepper
2 5/8 cups milk
Directions:
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.
If it is burning on the bottom the temperature is too high, the milk is probably evaporating too fast.
You may not be using enough butter or marge.
I have never done that many at the same time and would consider the need if they all had to be cooked in one go, and look into what else I had to cook them in.
Those who talk about using a fry pan are wrong as I wouldn’t think I would want to handle one with that amount in it.
Timing is the other thing to get the eggs set.
Good luck
Two parts egg, one part milk.
Butter has a much lower smoking point than margarine does, which is why I use margarine, it’s basically fool proof to not brown the eggs.
Scrape the bottom of the pan until curds start to form, then do nothing but scrape, cause if you let them sit, they will brown.
When they start to sweat out the milk (in a puddle of liquid) you are on easy street and then it is up to you when to take them off the fire.
The secret is to heat the pan/griddle for about 4 minutes on medium heat. If you wish add a little vegetable oil before cooking the eggs, but only a small amount. Give this a test for yourself before cooking for a group.
beat together eggs (20) and 2 cups 1/2 & 1/2 no salt it makes them watery
heat pan on low heat until butter melts
add eggs and turn heat up high
start stirring until you feel the eggs start to stick
turn heat to low and keep stirring slowly with a wooden spoon until the eggs are well done some egg will stick but will not burn if the heat is low.