Easy Creamy Scrambled Eggs for a Crowd

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!

Easy Creamy Scrambled Eggs for a Crowd
To rush would be a crime
'Cause nice and easy
does it every time.
- from the 1960 song 'Nice'n'Easy'
arranged by Nelson Riddle,
performed by Frank Sinatra.
If you like, listen on YouTube.

“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.

ALANNA’s TIPS Two dozen eggs don’t “seem like a lot” once cooked, they barely fill a large casserole dish. But the eggs are rich, a small serving is plenty satisfying. Besides, the leftovers are great tucked into tortillas for breakfast another day. 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.

for a CROWD

Hands-on time: 15 minutes plus occasional attention throughout
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.

NUTRITION ESTIMATE Per serving, made with reduced-fat/full-fat sour cream: 208/222 Calories; 14/16g Tot Fat; 7/8g Sat Fat; 441mg Cholesterol; 272/274mg Sodium; 3g Carb; 0g Fiber; 1g Sugar; 13g Protein. WEIGHT WATCHERS Old Points 5/6, PointsPlus 6
Adapted from a recipe in our family cookbook, one from my dear Auntie Gloria, who was married to Uncle Clarke for 54 years. "Live, Love, Laugh" was their motto. And so they did.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe breakfast recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

This Week, Years Past 2002 - 2012

Hot Cross Buns (<< this week's family favorite) Armenian Easter Bread (Choereg) Twice-Smoked Ham Ham 101: What to Know Before Buying a Ham Nana's Raisin Sauce for Ham Real-Food Brisket

This Week, Elsewhere

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Baked Bacon
~ Easy Creamy Scrambled Eggs for a Crowd ~
(recipe above)

Winter Fruit Salad
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© Copyright 2012 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I like the sour cream trick - that's new to me. Scrambling eggs for a crowd is a bit of a challenge and your recipe is quite good. I'll bet you could double or triple this recipe if you abandon the skillet for something else — maybe a roasting pan? I haven't tried this. But commercial kitchens usually scramble their eggs in those big hotel pans (steam table inserts) — they just put the hotel pan right on the burner (usually two burners) and scramble away. Nobody has a hotel pan at home, but most of us have a roasting pan - same concept. Might be worth a try.

  2. Alanna, have you ever frozen these eggs? The reason I ask - 2 dozen eggs does, in fact, seem like "a lot" - BUT a great favorite around here is homemade burritos. And breakfast burritos are on top of my son's request list. I wonder if the roux-sour cream mixture (how very odd - yet intriguing!) would help stabilize the eggs in the freezer?

    Hmmm. . .

  3. John ~ Thanks! The steam table insert is interesting, we might have tried that for a brunch in January, I'll check. I know we ended up transferring the eggs into those. Thanks for the tip!

    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.

  4. Alanna, I've been microwaving eggs for YEARS ~ I started when I saw the "recipe" in the handbook that came with my very first microwave. :) Mine are similar to - but not exactly the same as - yours.


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