I cook for a youth camp during the summer, so I've grown accustomed to preparing large quantities of food. This fluffy recipe was originally handed down to me by a previous cook. I made a few alterations and came up with this easy-to-make version.—Terry Bringhurst, Berlin, New Jersey
- 2 cups butter, melted
- 100 eggs, beaten
- 3 tablespoons salt
- 2-1/2 quarts milk
- Divide butter among four 13-in. x 9-in. baking dishes. Combine eggs and salt; mix well. Gradually stir in milk. Pour evenly into baking dishes.
- Bake, uncovered, at 350° for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately. Yield: 100 servings.
Originally published as Oven Scrambled Eggs in Taste of Home February/March 1996, p54
Reviews for Oven Scrambled Eggs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review