Oven Baked Scrambled Eggs
From the kitchen of One Perfect Bite…I lay no claim to loaves and fishes, but eggs for the multitude is another story. While I do eggs of all types, including Benedict and Florentine, once there are more than six people at the breakfast table, my unembarrassed version of the Marquess of Queensberry rules of the kitchen kick in. Those rules allow you to have scrambled eggs anyway you like them. My friend Louie got the recipe for me from a fire-breathing chef that only he could charm. The recipe defines simplicity, so I thought I could take a little time and share some egg trivia with you before we get to it. Did you know that weight determines how eggs are classified and sized? Small eggs weigh 12-ounces per dozen. The scale then climbs with weight per dozen being 15-ounces (medium), 18-ounces (large), 21-ounces (extra-large) and 24-ounces (jumbo). One large egg is about a 1/4 cup. While that’s not important to many, size does matter, especially to bakers. If you try to bake a cake or souffle with jumbo eggs, you’re in trouble before you start. The way around this, of course, is using equivalent measures. The color of a shell or the color of a yolk is no guarantee of quality. Eggs are like apples and color means little. Everyone knows that cracked eggs should be thrown away. Did you know that clean eggs can be kept at room temperature for several days? I’m not recommending that as a storage technique. I’m a bit of a traditionalist and prefer to keep mine in the refrigerator where they can be safely stored for up to six weeks. Eggs should be brought to room temperature before starting to work with them. It takes about 30 minutes to bring an egg to room temperature, so plan accordingly. Today’s recipe can truly feed the multitudes. The recipe can be doubled or tripled as long as you have no more than 24 eggs in one 9 x 13-inch pan. Here’s how it’s done.
Oven Baked Scrambled Eggs…from the kitchen of One Perfect Bite
Ingredients for 6 or 12:
3 to 6 tablespoons melted butter
12 to 24 large eggs
1 to 2-1/4 teaspoons salt
1/4 to 1/2 cup sour cream
1 to 2 cups milk
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.