How do you keep scrambled eggs fluffy and warm for a buffet?

Question

For the past 6 years I have had a buffet style Christmas Brunch at my house for family and a few close friends (about 15 - 18 people.) Every year I end up over the stove repeatedly cooking eggs. How can I avoid it this year?

Answer 1

I'm afraid eggs kept warm for a long amount of time will cease to be fluffy at some point because the warming will continue to cook them and make them tough. Here's what we did. We mixed a dozen and a half eggs in a blender and added a teaspoon of light cream per egg. Get a cheap hot plate and bring your skillet out to the buffet table and you can either just pour out as much egg as is needed per person and cook it at the buffet or let them do it. You can have bowls of chopped toppings and ingredients that your guests can choose from.

If you have a break in the egg scrambling, just wipe out your pan (non-stick is going to work best for the buffet) with a paper towel and leave it on the warm setting so you don't have to start from cold. Things will move much faster and you won't miss out on your guests.

Another idea is baked eggs. Grease a muffin tin (or two) and press a slice of bread into each cup being careful not to perforate the bread as you press it in. Good old white bread works best for this.

Pour in the blended egg mixture (with a little salt and pepper added) or just crack in a whole egg as is. Sprinkle with a little grated parmesan and bake at 350 for about 10 to 15 minutes in a preheated oven or until the egg is firm enough to lift out of the tin in the toast without it leaking. You can leave them in the tin until they're served which will help keep them warm.

Answer 2

Scrambled Eggs For A Crowd

Answer 3

At my job, we have used scrambled eggs in a bag. Kind of like the boil in bag rice. Bring a pot of water to a rolling boil and put the bag of cracked, scrambled raw eggs in the water and lift out to mix around (by squeezing the bag with your hands, but watch out, they are hot) in the bag after a few minutes of boiling. Continue to boil until fluffy. Put in a sprayed, two inch, full pan and set in a chafer to keep warm.. the eggs stay fluffy longer than conventional cooking on the stove in a pan. Probably be best to use a seal a meal bag.

Answer 4

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This is your answer! The key to making fluffy eggs is to whisk them really fast with the milk. Whisking allows air to get to the eggs and makes them look frothy after about 2-3 minutes. I use a spoon and just whisk really fast.. It is like making meringue which is very light and fluffy.. Then add your eggs to olive oil or butter in the pan.. I don't even really mix them around too much... Just let it cook and when almost done mix i a bit.. This works well with making fluffy omelettes too.. Hope this helps..

Answer 5

Tomake them fluffy add a lil bit of milk and mix b4 cooking and to keep warm you can use hot water bowl under the tray or plate you will be using.

Answer 6

You will need a chaffing dish.
Prepare the eggs as you normally would but for a bit less time. Transfer to the chaffing dish before eating time and they should finish cooking there.

Answer 7

IF YOU'D LIKE TO DO SOMETHING DIFF , USE A SMALL COOLER , COOK EGGS LIGHTLY , MEANING STILL RUNNY , POUR INTO CONTAINER , PLACE CONTAINER IN COOLER THAT IS PRE-WARMED , AFTER ABOUT 30 MIN OR SO , SERVE YOUR GREEN EGGS , JUST A JOKE BUT I USED TO DO THIS WHEN I COOKED FOR THE TROOPS IN THE FIELD , WORKS REAL GOOD.

Answer 8

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