The Foolproof Way to Make Scrambled Eggs for a Crowd
These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty.
When it comes to feeding a crowd of people for breakfast or brunch, many people, (and by many people I mean me), swear by a make-ahead dish like a strata or even a grilled cheese strata, or a frittata situation to get through your morning. But what if you aren’t planning some fabulous brunch way in advance, or have a houseful of overnight guests and a fridge crammed to the gills with everything you need to feed them and no room for a casserole dish, or no time to make something ahead?
Scrambled eggs are your morning savior. They don’t need anything with them except toast to make them a full breakfast, no matter what IHOP says. Sure, they are great with some bacon or sausage, pancakes or hashed browns, but you? Are not a short-freaking-order-cook, and you have a tableful of hungry morning people who will eventually be eating lunch, so there is no shame in the egg and toast game. Maybe some fruit, but only if you have it lying around. They are quick and easy, a child could make them (and at least one of yours should be taught how immediately).
Scrambled eggs for two or even four people is a no-brainer, because everyone is usually gathered together so getting them cooked and on the plates fast is pretty easy. But what if you are eight people or even a dozen? Now you are battling everyone’s morning routine. Someone is invariably trying to get a quick email off, or completing a complex dental hygiene or face management protocol, someone is taking FOREVER to get dressed, and someone else has decided your French press regular coffee isn’t really up to their standards and has departed in search of an artisanal flat white in the neighborhood.
So now you are herding cats and trying to get some protein in them that is hot and delicious and not cold and rubbery. What is a host to do?
Enter my foolproof scrambled eggs for a crowd. These eggs are just as super-fast as any other scramble, but they can hold for up to an hour in a low oven or slow cooker without turning into silly putty. So, you can get all your slippery guests a plate of breakfast on their schedule and not the eggs' schedule. You’re welcome.
Here’s how to do it:
First things first, if you are going to hold your eggs in a low oven, place your oven-safe egg bowl in your oven and turn it as low as it goes, usually between 150-200, as soon as you hit the kitchen. The bowl will warm so that it will help keep the eggs a good temp, even once you put it on the table or buffet. If you are going to hold your eggs in your slow cooker, plug it in and set it for warm, so that the insert starts to heat up. You do not want your hot eggs to hit a cold serving vessel, the outsides will seize and rubberize.
Now that your vessel is heating up, you want to get your equipment together. You will need a large nonstick skillet or wide low-sided pan that is large enough to hold the amount of eggs you intend to make. A heat-proof rubber spatula, a microplane or box grater, a bowl for the eggs, and a large fork.
How many eggs are you gonna need? Usually when cooking small, you would budget for two eggs per person, and would use the standard large eggs that you keep in your fridge for cooking and baking, since that is the size most recipes call for. Because you are just going to divide what is in the pan by either two or four people, which is easy to eyeball.