Scrambled Eggs in Large Batches – perfect for a breakfast buffet
Creamy, soft and easy to make for many – a reliable base for breakfast, brunch and outings.
- 6–8 servings
- 5 ingredients
- 6 steps
Scrambled eggs are a staple on many breakfast tables, but cooking for several people calls for different considerations than an ordinary weekday breakfast. It needs to be quick, cook evenly, and stay creamy even when the eggs sit out for a while. This method is specifically adapted for larger quantities, without the result turning dry or grainy.
The scrambled eggs work just as well for a breakfast buffet at home, while traveling, in a caravan, or for shared meals during trips. With the right temperature and a simple technique, you get a result that feels thoughtful despite having few ingredients.
Method
- Crack the eggs into a large bowl and whisk lightly together with the milk or cream.
- Season carefully with salt and pepper.
- Melt the butter in a large frying pan or pot over low to medium heat.
- Pour in the egg mixture and stir slowly with a spatula or wooden spoon.
- Keep stirring while the eggs slowly set. Remove from the heat while the mixture is still creamy.
- Taste and serve immediately, or keep warm gently over very low heat.
Tips!
It's better to take the scrambled eggs off a little too early than too late – they continue to set from their own heat. For a buffet, the eggs can be kept warm in a water bath for an even temperature without drying out.
Want to vary the dish? You can:
• add a little crème fraîche for extra creaminess • flavor with finely chopped chives • serve with toast or boiled potatoes • add fried mushrooms or spinach
Back to All recipes
Category: Breakfast & buffet
As a filling everyday dish, Meatballs with Mashed Potatoes & Gravy – classic comfort food pairs well before this dish. For the same breakfast or buffet theme, Bacon in the Oven – an easy way to cook bacon for a crowd works great as the next step.
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