Stir Fried Italian Scrambled Eggs For A Crowd Recipes

OVEN SCRAMBLED EGGS

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.

STIR-FRIED ITALIAN SCRAMBLED EGGS FOR A CROWD

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.

ITALIAN EGGS

Steps:

• Melt butter in frypan, cook onions until soft, then add tomatoes and cheese.
• Stir until well heated.
• Add beaten egg yolks and seasoning.
• Cook this mixture until it becomes creamy, stirring all the time.
• Serve on buttered toast, and sprinkle parsley on top.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

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.

ITALIAN EGG AND TOMATOES

Steps:

• Heat olive oil over medium heat and add diced onion sauteing till pale give or take about 3 minutes. Add garlic and diced tomatoes and heat for about 2 minutes. Season to taste with salt and pepper.
• Break eggs into skillet and cook for 2 minutes. Top each egg with slice of provolone. Cover skillet and reduce heat to low. Simmer 3 to 5 minutes or untill eggs are firm with soft centers and cheese has melted.
• Carefully spoon tomatoes and egg into two flat soup bowls and place two slices of grilled polenta into each of the two bowls on outer edge.

ITALIAN EGGS WITH BACON

Steps:

• Bacon:.
• Preheat the oven to 400 degrees. Line a baking pan with foil then place the 6 pieces of bacon on the foil, not touching. Cook in the oven for 15 minutes. Finely chop 3 pieces of the bacon & save the rest for later. (I use my food processor).
• Eggs:.
• Place 2 eggs in a small mixing bowl. Then add 1 tbsp milk, a small amount of salt & pepper, 1 pinch of Italian seasoning, & 1/4 tsp parmesan cheese. Whisk together then add 2 tbsp Italian cheese blend & bacon, stir.
• Heat 1/2 tbsp butter in a small frying pan. Pour the egg mixture into the pan & cook on medium heat.
• As the bottom becomes stiff, slightly lift each corner to allow the uncooked egg to pour to the bottom of the pan. Continue to do this until the eggs are just about done. With a spatula turn the egg over & cook the other side, only needs 1-2 minutes to finish.
• Use the rest of the ingredients to make a second helping. Serve Hot.

PORK FRIED RICE FOR A CROWD

Steps:

• Heat peanut oil in an industrial-sized skillet over medium-high heat until hot, but not smoking. Add eggs to hot oil; cook and stir vigorously until eggs are cooked yet slightly wet, about 5 minutes. Stir rice into the scrambled eggs, breaking into individual grains; cook and stir until hot, about 5 minutes. Mix peas, ham, and green onion into the rice; cook and stir until hot, about 10 minutes. Pour soy sauce over the rice mixture; stir to coat rice with sauce.

STIR FRY TOMATO AND EGGS

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.