Scrambled eggs will not be dry if you ditch the pan for another ‘great’ cooking method

Elevate Your Brunch: Discover the Secret to Fluffy, Oven-Baked Scrambled Eggs

Scrambled eggs are a versatile and beloved dish, ideal as a simple toast topping or a cornerstone of elaborate breakfast and brunch spreads. While traditionally prepared quickly on the stovetop, achieving perfectly cooked eggs without them becoming dry can be challenging. Culinary expert Corey Baldwin from Food52 suggests an innovative, hands-off oven method to prepare scrambled eggs, especially when catering to a crowd.

Effortless Scrambled Eggs for a Crowd: The Oven Method

Baldwin highlights the oven technique as a superior alternative to pan-frying or microwaving, particularly for larger servings. “Scrambled eggs are already quite straightforward,” Baldwin noted, “but this hands-off approach allows you to prepare a significant quantity for numerous people simultaneously. It’s an excellent substitute for cooking in batches on the stovetop, eliminating the worry of eggs drying out while you focus on the rest of your breakfast offerings.”

Why Oven-Baked Scrambled Eggs Excel

Inspired by a recipe in “3 Hands-Off Ways to Cook Eggs for a Crowd,” Baldwin’s method utilizes the oven, diverging from conventional stovetop cooking.

Oven-prepared scrambled eggs are generally more moist compared to their stovetop counterparts. This enhanced moisture is attributed to the oven’s gentler, more uniform heat, which facilitates a gradual protein coagulation. This process effectively prevents moisture expulsion, leading to a more tender and richer texture.

Oven Scrambled Eggs: Simple Recipe

Ingredients:

• 24 large eggs
• 2 teaspoons kosher salt
• Pinch of black pepper, adjust to taste
• 2 cups whole milk
• 1.5 cups shredded cheese (cheddar or your preference)

Instructions:

1. Preheat oven to 175°C (350°F).
2. In a large mixing bowl, whisk together eggs and milk. Season with kosher salt and freshly cracked black pepper.
3. Lightly grease a large baking dish with melted butter or cooking spray. Pour the egg mixture into the prepared dish.
4. Bake uncovered for approximately 15 minutes, or until the edges begin to set. Remove from the oven.
5. If desired, sprinkle shredded cheese evenly over the partially cooked eggs. Gently incorporate the cheese using a wooden spoon or spatula.
6. Return the baking dish to the oven and continue baking for an additional 10 to 15 minutes, or until the eggs are fully set to your liking.
7. For larger eggs, additional cooking time of 5 to 10 minutes may be necessary. Monitor the eggs to achieve your preferred level of doneness.
8. Before serving, stir the oven-baked scrambled eggs once more. Season with additional salt and pepper to taste as needed.