Stir Fried Italian Scrambled Eggs For A Crowd Recipes

BUFFET SCRAMBLED EGGS

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Buffet Scrambled Eggs image

Steps:

In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside., In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.

Nutrition Facts : Calories 304 calories, Fat 24g fat (11g saturated fat), Cholesterol 464mg cholesterol, Sodium 692mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

Ingredients

8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives

STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD

Great easy way to serve tasty eggs to a large group! These were a hit at a Saturday morning Toastmasters club, almost a legend. I used a nonstick electric wok, but these could be done in a regular wok (I used my wok for this dish more than any other recipe). Allow 2 eggs per person; I have cooked as many as 30 eggs at a time. These are super simple, but you could provide as many toppings for scrambled eggs as you desire (but that would be more work!). Our group enjoyed having real eggs for breakfast.

Provided by KateL

Categories Breakfast

Time 12m

Yield 12 serving(s)

Number Of Ingredients 4

Stir-Fried Italian Scrambled Eggs for a Crowd image

Steps:

In large mixing bowl, whisk eggs and Italian seasoning.
Heat wok to medium heat. Melt butter (I allow a lot of butter to ensure no sticking and to season the eggs).
Pour in whisked eggs and gently stir-fry with a large spatula until cooked to desired doneness. (I like mine a little wet.) I recommend allowing people to add their own salt after serving because the butter and Italian seasoning add plenty of taste for me.

Ingredients

24 large eggs
2 tablespoons italian seasoning
1/4 cup unsalted butter
salt, to taste (I don't usually add salt, but most people would)

OVEN SCRAMBLED EGGS

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

Oven Scrambled Eggs image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

Ingredients

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

BAKED EGGS FOR A CROWD

The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.

Provided by Sarah Copeland

Categories breakfast, brunch, weekday, casseroles, main course

Time 15m

Yield 8 servings

Number Of Ingredients 8

Baked Eggs for a Crowd image

Steps:

Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons butter, cut into small cubes, plus more for greasing the pan
1 1/2 cups heavy cream or half-and-half
12 to 16 eggs (depending on your crowd)
1/2 teaspoon freshly grated nutmeg (optional)
Flaky sea salt, such as Maldon
Freshly ground black pepper
1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives
16 pieces of toast or 8 English muffins, halved and toasted

SCRAMBLED EGG STIR-FRY

A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 7

Scrambled egg stir-fry image

Steps:

Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.81 milligram of sodium

Ingredients

1 tbsp oil
100g cooked prawns , defrosted if frozen
thumb sized knob of ginger (no need to peel)
large handful fresh beansprouts
4 spring onions , sliced
4 eggs , beaten
1 tbsp soy sauce , plus extra to taste

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

Steps:

Set oven to 350 degrees F (set oven rack to lowest position).
Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
In a bowl whisk eggs and salt until smooth and well blended.
Gradually whisk in the half and half and milk; pour into the baking pan.
Bake uncovered for 10 minutes.
Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
Serve immediately.

Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2

Ingredients

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

STIR-FRIED EGGS WITH TOMATO

Scrambled eggs the Chinese way! Although it's not for breakfast, it is a simple Chinese side dish. More of a family style dish. There are different versions of this but I find adding a bit of ketchup can kick up the tomato flavor especially when you don't have access to the heirloom kinds that are more flavorful than conventional ones!

Provided by JMigs0

Categories Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 11

Stir-Fried Eggs With Tomato image

Steps:

Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions.
In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch.
Heat the skillet or wok (med-high), add oil; stir-fry the tomato and the cornstarch mixture. Stir briefly until liquid thickens. Remove from wok and save for later.
Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil.
Pour in the egg mixture and stir-fry until it becomes slightly firm.
Add back in the tomato liquid, stir quickly to mix, making sure not to overcook.
Transfer to a serving plate and serve.

Nutrition Facts : Calories 154.7, Fat 13.3, SaturatedFat 2.5, Cholesterol 176.2, Sodium 210, Carbohydrate 3.5, Fiber 0.3, Sugar 1.8, Protein 5.5

Ingredients

5 eggs
1/4 teaspoon salt
1 dash pepper
1 green onion, chopped
1 tomatoes, chopped
4 tablespoons oil, for cooking
1 pinch salt
1/2 teaspoon sugar
1 tablespoon ketchup
1 tablespoon water
1 tablespoon cornstarch

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Stir Fried Italian Scrambled Eggs For A Crowd Recipes

BUFFET SCRAMBLED EGGS

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD

OVEN SCRAMBLED EGGS

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

BAKED EGGS FOR A CROWD

SCRAMBLED EGG STIR-FRY

A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

STIR-FRIED EGGS WITH TOMATO

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