Big Batch Scrambled Eggs

Author: Canadian Living

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.

  • Portion size 10 servings

Ingredients

  • 4 cups eggs (about 20)
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetabIe oil

Method

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 facts <b>Per serving:</b> about

  • Sodium 276 mg
  • Protein 13 g
  • Calories 181.0
  • Total fat 13 g
  • Saturated fat 5 g
  • Total carbohydrate 2 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Big Batch Scrambled Eggs