From my family's cookbook, a great brunch recipe, scrambled eggs for a crowd. All the prep is done ahead of time, leaving just the cooking for last-minute. The eggs hold well for a short period in the oven or on a warming tray. A crowd favorite!
'Cause nice and easy
does it every time.
“Nice ‘n’ Easy,” said the white-coiffed woman to the man beside her at a Frank Sinatra tribute concert late last year. “That was our song back then, honey. Remember how I was worried you were so serious, so fast?”
He moved his hand resting on the the bend of his cane onto her knee and patted it gently, his worn gold ring too large for bony fingers.
“Fifty-seven years,” she chuckled. “Nice and easy, alright.”
The trick to these easy scrambled eggs is cooking them ‘nice ‘n’ easy’ – that means slowly at a low temperature so they’ll turn out moist and soft and utterly delicious, perfect for Easter brunch or Christmas morning or even an after-church gathering some Sunday.
Will the recipe last fifty-seven years? It just might, it’s a good one.
To double the recipe, cook in at least two skillets. Some times I substitute all or part bacon grease for butter. To prep ahead, mix the eggs and cook the sour cream mixture the day before, then do the cooking just before serving. I had great hopes that this recipe would work for a really big crowd, 75 – 100 people, say. But it doesn’t. Even cooking two large skilletsful at a time, the first eggs dry out before the last batch is done.
EASY CREAMY SCRAMBLED EGGS
for a CROWD
Time to table: 30 minutes
Serves 12
- 24 large eggs
- 1 teaspoon kosher salt
- Freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup sour cream (low-fat works great)
- Fresh herbs, optional – parsley, chives, oregano, sage all work beautifully, especially for aesthetics
In a blender, mix the eggs, salt and pepper until well combined.
In one or two wide flat non-stick or well-seasoned skillets (or in one skillet in two batches), melt 2 tablespoons butter on low heat; if needed, spread with a spatula to cover the entire bottom. Gently pour in the eggs. Slowly cook the eggs, scraping the cooked part off the bottom to the side every minute or so.
Meanwhile, in a medium saucepan, melt 2 tablespoons butter with flour on medium heat, let bubble a minute. Remove from the heat and stir in the sour cream.
When the eggs are nearly cooked, gently stir in the sour cream mixture and if using, fresh herbs. Let cook for another 5 minutes or so.
Transfer to a warm serving dish and serve immediately. Otherwise, transfer to a warm serving dish, cover with foil and hold in a 180F-200F oven for up to 30 minutes. For a buffet, keep warm on an electric warming tray.
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Hmmm. . .
Kris ~ No I haven't frozen eggs but wouldn't it be cool if your breakfast burritos could be easier?! Or, wait, have you seen the microwave egg in Homemade Egg McMuffin? It might work even better.
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