Scrambled Eggs for 100

My grandmother, bless her heart, was the queen of feeding a crowd. I remember countless family reunions where the aroma of her cooking would waft through the air, drawing us all together like moths to a flame. This recipe for scrambled eggs, scaled up to feed a hundred hungry souls, reminds me of her resourceful spirit and unwavering ability to make everyone feel welcome and well-fed. It’s more than just eggs; it’s a testament to the power of food to unite and nourish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 100
• Dietary Type: None Specified

Ingredients

• 100 eggs
• 2 tablespoons salt
• 2 ½ quarts hot milk
• 1 cup melted butter

Equipment Needed

• Large mixing bowls
• Whisk
• Four 9×13 inch baking pans
• Oven

Instructions

1. Begin by beating the 100 eggs in very large mixing bowls. You may need to divide the eggs into several bowls to make mixing easier. A large whisk or even a clean, sturdy spoon will do the trick. The goal is to achieve a uniform consistency.

2. Add 2 tablespoons of salt to the beaten eggs. Whisk to thoroughly distribute the salt throughout the egg mixture. This ensures even seasoning across all the eggs.

3. Heat 2 ½ quarts of milk until it is hot, but not boiling. Scalding the milk is not necessary; you just want it warm enough to blend smoothly with the eggs.

4. Slowly pour the hot milk into the egg mixture while continuously whisking. This tempering process is crucial to prevent the eggs from cooking prematurely. Add the milk in a steady stream, ensuring it’s fully incorporated.

5. Add the 1 cup of melted butter to the milk and egg mixture. The melted butter adds richness and helps to create a more tender scrambled egg. Make sure the butter is evenly distributed throughout the mixture.

6. Pour the egg mixture evenly into four 9×13 inch baking pans. This ensures that the eggs cook uniformly. Avoid overfilling the pans; leave some room for the eggs to expand as they cook.

7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the eggs are set but still slightly moist. The cooking time may vary depending on your oven, so keep a close eye on them. The eggs should be firm to the touch but not dry.

Expert Tips & Tricks

• Tempering is Key: Adding the hot milk slowly prevents the eggs from curdling when they are initially mixed. This ensures a smoother, more consistent texture.
• Don’t Overbake: Overcooked scrambled eggs are dry and rubbery. Remove them from the oven when they are just set but still have a slight jiggle in the center. They will continue to cook from the residual heat.
• Even Distribution: Ensure the egg mixture is evenly distributed among the baking pans for uniform cooking. Uneven distribution can lead to some parts being overcooked while others are undercooked.
• Optional Add-ins: Consider adding shredded cheese, diced ham, cooked bacon, or chopped vegetables to the egg mixture for added flavor and texture. Adjust seasoning as needed.
• Prevent Sticking: Lightly grease the baking pans before pouring in the egg mixture to prevent sticking. You can use butter, cooking spray, or even line the pans with parchment paper for easy cleanup.
• Check for Doneness: Gently insert a knife into the center of the eggs. If it comes out clean or with just a slight bit of moisture, they are done.

Serving & Storage Suggestions

Serve the scrambled eggs immediately while they are warm and moist. They can be served as part of a breakfast buffet, alongside toast, bacon, sausage, and other breakfast staples. For a more elegant presentation, garnish with chopped fresh herbs such as chives or parsley.

Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. Be careful not to overcook them during reheating, as they can become dry. Freezing is not recommended, as the texture can become rubbery upon thawing.

Nutritional Information

(Estimated values per serving; based on no additional ingredients)

Nutrient	Amount per Serving	% Daily Value
Calories	105 kcal	5%
Total Fat	8 g	10%
Saturated Fat	3 g	15%
Cholesterol	213 mg	71%
Sodium	59 mg	3%
Carbohydrates	1 g	0%
Fiber	0 g	0%
Sugar	1 g	2%
Protein	7 g	14%

Variations & Substitutions

• Dairy-Free: Substitute the hot milk with unsweetened almond milk or soy milk for a dairy-free version. The texture and flavor may be slightly different, but still delicious.
• Cheese Lovers: Add shredded cheddar, Monterey Jack, or Gruyere cheese to the egg mixture for a cheesy twist. Use about 1-2 cups of cheese for the entire batch.
• Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce into the egg mixture for a spicy kick. Adjust the amount to your preference.
• Herb Infusion: Add finely chopped fresh herbs such as chives, parsley, dill, or thyme to the egg mixture for added flavor and aroma.
• Vegetarian Delight: Mix in sautéed vegetables such as onions, peppers, mushrooms, spinach, or tomatoes for a vegetarian-friendly option.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: While scrambled eggs are best served fresh, you can prepare the egg mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.

Q: Can I use a different type of milk?
A: Yes, you can substitute the milk with other types of milk, such as whole milk, 2% milk, or even plant-based milk alternatives like almond milk or soy milk.

Q: How do I prevent the eggs from sticking to the pan?
A: Make sure to grease the baking pans well with butter or cooking spray before pouring in the egg mixture. You can also line the pans with parchment paper for easy cleanup.

Q: What if I don’t have 9×13 inch baking pans?
A: You can use other similar-sized baking pans, but be sure to adjust the cooking time accordingly. Keep an eye on the eggs and remove them from the oven when they are set but still slightly moist.

Q: Can I add other ingredients to the scrambled eggs?
A: Absolutely! Feel free to add your favorite ingredients, such as cheese, vegetables, herbs, or cooked meats, to the egg mixture for added flavor and texture.

Final Thoughts

This recipe for scrambled eggs for 100 is a reliable and simple way to feed a large crowd. Don’t be intimidated by the scale; just follow the instructions carefully, and you’ll have perfectly cooked scrambled eggs every time. Whether it’s for a family gathering, a church event, or any other large gathering, this recipe is sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a delicious and satisfying meal for everyone to enjoy. And please, share your feedback and any creative twists you try – I’m always eager to learn from fellow cooks! Consider serving these eggs alongside crispy bacon and warm biscuits for the ultimate comfort food experience.