Big Batch Scrambled Eggs
37 people added this to their Recipe Box
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.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 181 |
| pro | 13 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 2 g |
| fibre | 0 g |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 11% |
| vit A | 22% |
| folate | 16% |
Suggested Recipes
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4 cups (1 L) eggs (about 20)
1 cup (250 mL) milk or water
1/2 tsp (2 mL) salt
Pinch pepper
2 tbsp (25 mL) butter or vegetable oil
Preparation:
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.
Additional Information
Source
Mealtimes Made Easy: 2001
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