Best 5 Buffet Scrambled Eggs Recipes
When cooking for a large crowd, preparing a hearty and delicious buffet-style breakfast can be a challenge. Buffet scrambled eggs are a classic breakfast staple that can easily feed a hungry group, but achieving the perfect balance of fluffiness, creaminess, and flavor can be tricky. In this article, we'll provide you with expert tips and a step-by-step guide to help you create the best buffet scrambled eggs that will impress your guests and keep them coming back for more.
Here are our top 5 tried and tested recipes!
BUFFET SCRAMBLED EGGS
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
OVEN SCRAMBLED EGGS
These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
Provided by Erin
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
- Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g
FLUFFY OVEN SCRAMBLED EGGS
This is an easy way to do scrambled eggs while you prepare the rest of your breakfast. Recipe can be halved very easily and baked in an 8" square baking dish for the same amount of time. Recipe from Allrecipes.
Provided by Marie
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Pour melted butter into a glass 9x13 inch baking dish.
- In a large bowl, whisk eggs and salt together until well blended.
- Gradually whisk in milk.
- Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
- Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.
BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD
This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
- In a bowl whisk eggs and salt until smooth and well blended.
- Gradually whisk in the half and half and milk; pour into the baking pan.
- Bake uncovered for 10 minutes.
- Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
- Serve immediately.
Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2
BUFFET SCRAMBLED EGGS
These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
- In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Add white sauce; mix well. Cook until the eggs are completely set. Garnish with parsley if desired.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 6.8 g, Cholesterol 407.5 mg, Fat 22.8 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 11.2 g, Sodium 432.8 mg, Sugar 3.8 g
Tips:
- Use fresh eggs. Fresh eggs will give you the best flavor and texture.
- Crack the eggs into a bowl and whisk them well. This will help to incorporate air into the eggs, making them light and fluffy.
- Season the eggs with salt and pepper. You can also add other seasonings, such as herbs, cheese, or vegetables.
- Use a non-stick skillet over medium heat. This will help to prevent the eggs from sticking.
- Pour the eggs into the skillet and let them cook for a few minutes, without stirring. This will allow the eggs to set on the bottom.
- Once the eggs are set on the bottom, start stirring them gently. Continue stirring until the eggs are cooked to your desired doneness.
- Serve the scrambled eggs immediately. They are best when served hot.
Conclusion:
Scrambled eggs are a quick, easy, and delicious breakfast option. They are also a great way to use up leftover vegetables and cheese. With a few simple tips, you can make perfect scrambled eggs every time.
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