Introduction
Forget scrambling eggs in a pan one batch at a time. This method creates supremely creamy, soft scrambled eggs for a crowd, all baked at once in the oven. You’ll love the hands-off technique and the consistently perfect, custardy results.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 18 large eggs
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ¾ tsp salt
- 1 ½ cups heavy cream
- salt & pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C). Place the 3 tbsp of butter in a 9×13-inch baking dish and set it in the oven to melt while it preheats.
- While the butter melts, crack the 18 eggs into a large mixing bowl.
- In a separate, medium bowl, whisk together the 3 tbsp of all-purpose flour, the ¾ tsp salt, and the 1 ½ cups of heavy cream until smooth and no lumps of flour remain.
- Pour the cream mixture into the bowl with the eggs. Whisk vigorously until the eggs are fully incorporated with the cream and the mixture is uniform.
- Carefully remove the hot baking dish from the oven. Tilt it to ensure the melted butter coats the bottom and sides.
- Pour the egg mixture into the hot, buttered dish. Immediately return it to the oven.
- Bake for 20 minutes. Then, remove the dish and use a spatula or wooden spoon to gently fold and stir the eggs, pulling the cooked edges toward the center.
- Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the eggs are softly set but still slightly creamy and moist.
- Remove from the oven, season with additional salt and pepper to taste, and serve immediately.
Variations
- Fluffy Texture: For lighter, fluffier curds, whisk the egg mixture vigorously for a full minute before pouring it into the dish.
- Individual Portions: Divide the mixture evenly among greased ramekins or muffin cups for easy, pre-portioned servings.
- Cheesy Finish: In the final 5 minutes of baking, sprinkle the top with shredded cheese and let it melt over the eggs.
- Herb Infusion: Stir a generous handful of finely chopped fresh herbs like chives, parsley, or dill into the egg mixture just before baking.
Tips for Success
- Use a glass or ceramic baking dish for even heat distribution and to prevent any metallic taste.
- Don’t skip the initial stir at the 20-minute mark; this is crucial for creating soft, large curds and preventing a rubbery texture.
- The eggs will continue to cook slightly from residual heat after leaving the oven, so it’s better to err on the side of slightly underdone.
- For easier cleanup, you can lightly spray the baking dish with non-stick spray before adding the butter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm portions gently in a microwave at 50% power, stirring frequently, or in a non-stick skillet over low heat with a splash of milk or water to maintain moisture.
FAQ
Can I use milk instead of heavy cream?
For the signature rich and custardy texture, heavy cream is recommended. Milk will result in a less creamy, slightly tougher scramble.
Why is there flour in this recipe?
The flour acts as a stabilizer, helping to prevent the eggs from separating or weeping and contributing to the creamy, uniform consistency.
My eggs turned out rubbery. What happened?
This is almost always due to overbaking. Remember that eggs continue to cook after removal from the oven. Check for doneness a few minutes early next time.
Can I make this recipe ahead of time?
It’s best served fresh from the oven. However, you can whisk the egg, cream, and flour mixture the night before, store it covered in the fridge, and pour it into the hot buttered dish just before baking.
Is it necessary to stir during baking?
Yes, the single stir is a key step. It breaks up the forming curds, ensures even cooking, and creates the classic scrambled egg texture throughout the whole dish.
Can I halve this recipe?
Absolutely. Halve all ingredients and bake in an 8×8-inch dish. Start checking for doneness at around 15-18 minutes total cook time.
