Buffet Eggs Recipes

BUFFET EGGS

Steps:

• In a large skillet or electric fry pan, blend together soup and milk.
• Bring mixture to a simmer.
• Gently drop 12 eggs in hot soup mixture.
• Cover and cook 10 minutes on Low heat. DO NOT OVERCOOK.
• Spoon eggs and sauce on toast.
• Serve with home fries and ham.
• Tips:.
• Break eggs in a saucer before adding to soup mixture.
• Cook as many eggs as needed.
• Try with cream of mushroom soup.

SCRAMBLED EGGS FOR BREAKFAST BUFFET

Steps:

• 1. To make your life easier, and get a really good whisked egg product use your blender to aerate the eggs. My blender would only hold about 8 eggs at a time. Pour into a large bowl after blending.
• 2. In the last egg mixture in the blender add the seasonings and cream or evaporated milk and blend well; add seasonings.
• 3. Melt 1 stick of butter in a large DEEP skillet over a medium high temperature.
• 4. Cut the cream cheese into 1" size cubes. Set aside.
• 5. After butter is melted add the egg mixture to the pan: Stir the eggs occasionally with a spatula to be sure to prevent over browning on the bottom of the skillet. When the eggs come into curds, gently fold in the cream cheese. Continue to gently stir until eggs appear slightly moist and the cream cheese is well incorporated.
• 6. Place the eggs in a crock pot set on "keep warm". The eggs will keep well for several hours.
• 7. Vary your seasonings to your taste. For presentation garnish with green onions and possibly shredded cheese of your choice. I have made 1-1/2 of the recipe for a larger crowd but it was good I have a very deep skillet. For larger crowds make the recipe twice and it will still fit in most crock pots.

OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Divide butter among four 13 x 9 inch baking dishes.
• Combine eggs and salt; mix well.
• Gradually stir in milk.
• Pour evenly into baking dishes.
• Bake, uncovered at 350ºF for 10 minutes; stir.
• Bake 10-15 minutes more or until eggs are set.
• Serve immediately.

SCRAMBLED EGGS HOTEL STYLE... VERY SIMPLE

Steps:

• In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
• Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
• * Tip for lesser eggs or more eggs per batches.
• The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.