Oven Scrambled Eggs Recipe

Eggs: The main ingredient, providing protein and a rich, creamy texture.

Milk: Adds moisture and helps to make the eggs fluffy.

Salt: Enhances the flavor of the eggs.

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

Butter: Helps to keep the eggs from sticking to the baking dish and adds a rich flavor.

To achieve perfectly creamy oven scrambled eggs, make sure to whisk the eggs and milk thoroughly until the mixture is completely homogeneous. This ensures that the eggs cook evenly and have a consistent texture. Additionally, stirring the eggs halfway through the baking process helps to prevent them from becoming too dry and allows for a fluffier result. Using melted butter in the mixture not only adds richness but also helps to keep the eggs moist.

• 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 good source of protein.

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

• milk - Substitute with soy milk: Soy milk has a creamy texture and is a good alternative for those avoiding dairy.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used to season the eggs similarly.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the dish.

• pepper - Substitute with paprika: Paprika adds a mild heat and a touch of color to the scrambled eggs.

• melted butter - Substitute with olive oil: Olive oil provides a similar fat content and adds a subtle flavor.

• melted butter - Substitute with coconut oil: Coconut oil has a high smoke point and adds a slight coconut flavor to the dish.

• Allow the oven scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the eggs watery.
• Transfer the cooled eggs to an airtight container. This will keep them fresh and prevent them from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The scrambled eggs will stay good for up to 3-4 days.
• For longer storage, consider freezing the eggs. Place the cooled eggs in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This will help you keep track of how long the eggs have been stored.
• When ready to use, thaw the eggs in the refrigerator overnight. This ensures they defrost evenly and safely.
• Reheat the eggs gently. Use a microwave or a stovetop on low heat, stirring occasionally to ensure even heating. Add a splash of milk or cream to restore some of the original creaminess.
• Avoid reheating the eggs multiple times. This can cause them to become rubbery and lose their flavor. Instead, reheat only the portion you plan to eat.

• Microwave Method:

  1. Place the leftover 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 for an additional 30 seconds if needed.

• 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.
  3. Place the leftover scrambled eggs in the skillet.
  4. Stir frequently and heat until the eggs are warmed through, about 3-5 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover 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 10-15 minutes, stirring halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover 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: Used to thoroughly mix the egg mixture until well combined.

• Baking dish: Used to hold the egg mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the eggs from sticking.

• Measuring cups: Used to measure the milk accurately.

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

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

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

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

Use a blender: Blend the egg mixture for a smoother consistency and quicker prep.

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

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

Preheat efficiently: Start preheating the oven while gathering ingredients to save time.