Oven Scrambled Eggs Recipe

Eggs: The main ingredient, providing the base for the scrambled eggs.

Milk: Adds creaminess and helps to create a fluffy texture.

Butter: Melted and used to grease the baking dish, adding richness to the eggs.

Salt: Enhances the flavor of the eggs.

Pepper: Adds a touch of spice and depth to the flavor.

When whisking the eggs and milk together, make sure to achieve a smooth, uniform mixture to ensure even cooking. Using a whisk or a hand mixer can help incorporate air into the mixture, resulting in fluffier scrambled eggs. Additionally, stirring the egg mixture halfway through baking helps to prevent overcooking on the edges and ensures a consistent texture throughout.

• eggs - Substitute with egg substitute: Egg substitutes are often made from plant-based ingredients and can mimic the texture and flavor of real eggs.

• eggs - Substitute with tofu: Silken tofu can be blended to create a similar texture to scrambled eggs and is a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant or vegan.

• milk - Substitute with coconut milk: Coconut milk adds a slightly sweet and rich flavor, making it a good dairy-free alternative.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture and flavor, and it is often dairy-free.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a slightly different but pleasant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, making it a good alternative to regular salt.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt for a slightly different mineral flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is less visually noticeable in the dish.

• pepper - Substitute with paprika: Paprika can add a mild heat and a slightly smoky flavor, offering a different but complementary taste.

• Allow the oven scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the eggs soggy.
• Transfer the cooled eggs to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator. The eggs will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the scrambled eggs. Place the cooled eggs in a freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of freshness.
• When ready to use, thaw the eggs in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Reheat the eggs gently in a microwave or on the stovetop. If using a microwave, cover the eggs with a damp paper towel to retain moisture. Heat in short intervals, stirring occasionally, until warmed through.
• For stovetop reheating, place the eggs in a non-stick pan over low heat, stirring frequently until heated evenly. You can add a splash of milk or butter to restore some of the original creaminess.
• If you notice any off smells or textures, it's best to discard the eggs to avoid any potential foodborne illness.

• Microwave Method:

  1. Place the leftover oven scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 15-second intervals if needed until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet to prevent sticking.
  3. Add the leftover oven scrambled eggs to the skillet.
  4. Stir gently and continuously until the eggs are heated through, about 3-5 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the oven scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a saucepan with about an inch of water and bring it to a simmer.
  2. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.
  3. Add the oven scrambled eggs to the bowl.
  4. Stir continuously until the eggs are heated through, about 5-7 minutes.

• Oven: Used to bake the scrambled eggs at a consistent temperature of 350°F (175°C).

• Large bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for thoroughly mixing the eggs and other ingredients to ensure a uniform texture.

• 9x13 inch baking dish: The container where the egg mixture is poured and baked.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Spatula: Used to stir the eggs halfway through the baking process to ensure even cooking.

• Microwave or small saucepan: Used to melt the butter before adding it to the baking dish.

Pre-mix ingredients: Whisk together eggs, milk, salt, and pepper the night before and store in the fridge.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup.

Melt butter in oven: Place the butter in the baking dish and let it melt while the oven preheats.

Batch cooking: Double the recipe and store leftovers for quick breakfasts throughout the week.

Stir efficiently: Use a silicone spatula to stir the egg mixture halfway through baking for even cooking.