Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd
"This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)..."
INGREDIENTS
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1/3-1/2 cup butter, melted
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24 large eggs
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1 1/2 teaspoons salt (I use seasoned salt)
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fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
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1 1/4 cups half-and-half cream
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1 1/4 cups milk (or use 2-1/2 cups all milk)
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