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HELP! Scrambled eggs for a crowd?

NAtiveNewYorker Dec 23, 2006 04:50 PM

What's the best way to do this?

  1. s
    Sugar Jones Dec 23, 2006 08:44 PM

    If you're doing a very large amount, you can cooke them in a pot with melted butter. Just make sure you stir them constantly to avoid burned eggs on the bottom. If you're going to put them in a chafing dish and leave them out, make sure to add a bit of lemon juice to the beaten eggs to prevent them from oxidizing. Also, slighty under cook the eggs or they will be overcooked in no time at all.

    2 Replies
    1. re: Sugar Jones
      e
      Evil Ronnie Dec 23, 2006 08:49 PM

      Sugar Jones,

      The lemon juice trick works really well. I've used it for many years in hotel and private club kitchens. I add it along with a touch of heavy cream and some bits of whole butter to temper the eggs and maintain a creamy consistency.The curds will stay soft and creamy for a good while using this technique.

      Evil Ronnie

      1. re: Sugar Jones
        NAtiveNewYorker Dec 23, 2006 09:30 PM

        Great advice on the cooking process. Just what I was looking for. Thanks.

      2. Will Owen Dec 23, 2006 07:09 PM

        I do not insist on creamy curds, so I usually just do them in a big skillet. For "proper" scrambled eggs, with big soft curds, a chafing dish (with water pan underneath the blazer) or double boiler is the way to go. Big buffet chafers are available from restaurant supply places, and I've seen ads for them at on-sale prices for the holidays.

        1. s
          Sugar Jones Dec 23, 2006 04:55 PM

          NativeNYer, how many people and are you serving buffet style?

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