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Dec 13, 2013 03:40 PM

scrambled eggs for 125, sous vide possibly?

I occasionally cook brunch for my wife's church.Among the items I prepare are scrambled eggs for 125. They have an ancient electric range and no pan large enough to cook all the eggs in one batch. It always creates last minute stress for me. Does anyone have any suggestions about possibly cooking eggs slowly in a hot water bath? I have a bunch of sous vide equipment so I could get a large volume of water heated, say in a cooler, then put the eggs in sealed Ziploc bags and submerge. I've seen scrambled eggs cooked in bags @ free breakfast buffet hotels but I've never paid much attention. Can I buy these type of ready to boil scrambled eggs @ a food service distributor like Restaurant Depot or Sysco? Do they taste good? I'm reluctant to try to bag my own for fear of the bag opening during cooking. Any ideas?

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  1. I have done "omelettes" in baggies. You put onions, peppers, ham, etc, some cheese, and a couple of beaten eggs in a quart size ziplock Baggie. Press the air out and seal. We just cooked them in a big pot of boiling water for 20 minutes... They came out good (I was pretty sceptical), even looked like omelettes. A sous vide would work better, you could hold them for as long as needed that way.

    1. Scramble eggs require you to make curds out of the egg mixture...simply cooking them in a water bath probably would not make make very good Scrambled Eggs.

      Instead, have you considered making smaller batches, transferring them into Ziplock Bags....and reheating in the water bath?

      1. I vote you swap to baked or poached eggs and skip the scrambled for so many at once nightmare....

        1 Reply
        1. re: Ttrockwood

          I agree.
          I cant imagine sous vide scrambled eggs turning out very well ...they probably wouldn't be much different or any better than your garden variety steam-table scrambled eggs. Which are always pretty lousy (but, in the interests of full disclosure: I confess that I've never had ANYTHING cooked via sous vide that I can say I enjoyed, or thought was in _any_ way better than food more conventionally prepared).
          I think the baked eggs are a MUCH better idea...and as much as I love scrambled eggs, the baked eggs would be a far more 'interesting' and unique choice.

        2. Yes you can get those eggs ready to go at any food supplier. They taste decent and are very dependable plus are treated (with lemon juice I think) so they don't turn color which apparently is an issue at times, after a certain amount of holding.

          They are not called "sous vide" however, but by the more plebian name of "Boil in a Bag". I can't imagine NOT using them for so many people. Here is the brand I am most familiar with but others I have tried as just as good.

          4 Replies
          1. re: coll

            I'm going to use boil in the bag eggs. I see the Sunny Morning brand you linked is frozen. Do you know if any other manufacturers offer them refrigerated? I have access to Restaurant Depot or could get a chef friend to order from Sysco.
            Thanks for your help!

            1. re: zackly

              I seem to remember that some of the boxed ones might come fresh/refrigerated. But those you have to pour to cook. OK I see it on the bottom of the second page, it is called Liquid Eggs. They do come in smaller cartons, like a quart, which are perfect for omelettes. But what you probably want is the one next to it, two 20 lb bags. Your friends can give the yield, I think an ounce equals one egg but ask them to find out for sure.

              Others may pooh pooh but really, for a crowd, these are consistently decent and frees you to concentrate on the side dishes instead. Just the thought of breaking all those shells gives me the heebie jeebies!

              1. re: coll

                I called Sunny Morning and they do not distribute their products in the New York City area where I live. Papetti's supposedly has a similar product which is distributed by Sysco & Restaurant Depot but I don't see them on their Website and nobody knows nothin when I called RD.I posted on their Facebook page asking for info. Thanks again!

                1. re: zackly

                  Papetti is good too, I've sold both. I really don't think there's any difference. Every distributor sells a different brand, that's just how they do it. If you ask Restaurant Depot for liquid egg product without mentioning a brand you should be able to get something. Sysco, it probably IS Papetti or Sunny Morn but they have a thing of slapping their own name on everything they sell. They're all good so just get whatever one you find. And good luck with the breakfast!

          2. beat eggs with salt and water.
            Add to hotel pan
            Bake. Stir several times during the baking process.
            Thet will not turn out proper, if you are looking for soft curds if you overcook, but if you watch them like a hawk and stir several times during baking, this might be your new method.

            1 Reply
            1. re: gordeaux

              I've seen a hotel do it that way. They were ok... not great but it got the job done.

              The only other way I could imagine doing it is with a 11" x 15" electric skillet. I think you could do 20 eggs each batch.
              Unfortunately, you would need 300 - 400 eggs. That is 15 - 20 batches. Even with 3 skillets, you're talking 5 - 6 waves.

              On second thought, a hotel pan is the way to go.