 |
SCRAMBLED EGGS FOR TEN WITH VARIATIONS Recipe | |
Brunch | |
|
Ingredients:
20 eggs1/2 tsp. salt or to taste 1/2 tsp. pepper, or to taste 3 oz. Butter or as needed
Directions:
Break eggs into a bowl. Whip them well and season to taste immediately before cooking.Heat the butter in a pan over low heat. Add the beaten eggs; stir them with a wooden spoon until they are soft and creamy. Garnish with grated cheese, crumbled bacon, diced ham, leftover meats, fish or poultry. VARIATIONS; all additions are per person amounts!! Greek style- Slice small eggplants lengthwise into 1/2-inch slices. Season them with salt and saute them in oil. Saute 1 oz. of tomato concasse( garlic and tomato chopped together);season with salt and pepper. Place the scrambled eggs on top of the eggplant slices;top the eggs with tomato concasse. Hunter style- Saute 3/4 oz.diced bacon. Add two beaten eggs and 1/2 teaspoon of chopped chives, and scramble. Saute1/2 tsp. of minced shallots and 3 ounces of sliced mushrooms in butter. Season with salt and pepper and place on top of the eggs. With Bratwurst- Season peeled tomato slices with garlic salt and pepper and saute them in butter on both sides. Top the tomatoes with the scrambled eggs and cooked Bratwurst. Swedish style- Heat 1 Tbls. of butter. Add 1 finely crushed juniper berry and 1 ounce of smoked salmon, julienned. Add 2 beaten eggs and 1 tsp. of chopped chives and scramble. Serve with toast. Gratine- Top the scrambled eggs with mornay sauce, sprinkle them with grated cheese, and brown them lightly under a broiler. Serves ten
For buffet service, scrambled eggs may be pre coked in small batches. Add heavy cream, milk or broth; depending on the recipe. This prevents the egg from stiffening too fast.
| |