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.
Ingredients
- 20 eggs
- 1/2 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.
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Submitted 6/13/05.
Source: The Pro Chef
Submitted By: Eileen Werth
crzylegs@erols.com
SCRAMBLED EGGS FOR TEN WITH VARIATIONS