Through trial and error I’ve figured out how many eggs and how much milk or half & half and butter I need to scramble eggs for a crowd. (Heaven forbid I should have to make an additional batch of eggs part way through brunch. I’ve got a beach and a book calling my name!)
Here are my quick and easy formulas to make perfect scrambled eggs for a crowd:
Number of people x 2.5 = number of large eggs
Number of people ÷ 16 = cups of half & half
1 – 1 1/2 tablespoons of butter per dozen eggs
So for 8 people, you will need:
1/2 cup half & half
Whisk them up in a big bowl and season with salt to taste.
Melt 2 tablespoons of butter in a non-stick pan over low heat. When the butter starts to bubble, add the eggs. Gently stir and fold the eggs with a rubber spatula until they start to form big clumps. Sprinkle with pepper to taste and continue stirring and folding until you reach the desired doneness. Serve hot.
What to do when a little piece of egg shell falls into the eggs? I’m sure it’s happened to you. With ten dozen eggs or more every weekend, I can assure you it happens to me at least once or twice every weekend. To remove the renegade piece of shell quickly and easily, use half of the egg shell as a scoop and remove the piece. It works much better than a spoon (or your finger)!
More Tips, Tricks & Tools
What’s your favorite summer breakfast? Mine’s a muffin with big fat blueberries! Post your favorite in the comments section – I’d love to hear from you!
©Susan W. Nye, 2011