The secret is to have the heat under your pot hot enough to make the butter sizzle when you pour in the lightly beaten eggs and then to turn the heat down to low and to stir gently with a wooden spoon until the eggs are almost as cooked as you want.Serve immediately. You can make the eggs the night before, using 12 eggs and a half cup of cream. Scramble them in a skillet, add a cup of sour cream and refrigerate. When ready to heat, pour into a buttered shallow baking dish. Sprinkle the top with a cup of grated cheese and bake at 300 degrees for 15 to 20 minutes until cheese is melted and eggs are hot.Bake uncovered.Enjoy.Penny
Sent from my iPhone On Jul 30, 2011, at 12:05 PM, <[email protected]> wrote: > Yes, you can bake a large batch of eggs in the oven, but when this is done, > it is more like a casserole, or baked omelet, with other things in it like > ham, potatoes, vegetables, or a combination. If you want to do a large batch > of scrambled eggs on the stove top, they can be done in a large pot, stirred > gently and cooked slowly. Make sure the pot is well greased. > Hope this helps. > Alice > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
