Tested till perfect Big Batch Scrambled Eggs

Big Batch Scrambled Eggs

For a large group, these ever appealing eggs are an easy answer. If you don't have a big enough skillet, use two or cook them in two batches.

By The Canadian Living Test Kitchen

Source: Mealtimes Made Easy: 2001

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 4 cups 4cupseggeggs, (about 20)
  • 1 cup 1cupmilk or water
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchpepper
  • 2 tbsp 2tbspbutter or vegetabIe oil
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In large bowl, beat together eggs, milk, salt and pepper.

In deep 12-inch (30 cm) skillet or shallow Dutch oven, heat butter over medium-high heat; pour in egg mixture and reduce heat to medium-low. Cook until beginning to set. Gently draw spatula across bottom of pan to form large soft curds; cook for 20 to 25 minutes or until thickened and moist but no visible liquid remains. Serve immediately or keep warm over pan of hot water.

Nutritional Information Per serving: about

cal 181 pro 13g total fat 13g sat. fat 5g
carb 2g fibre 0g sodium 276mg

% RDI:

calcium 7 iron 11 vit A 22 folate 16
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