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.

Butter: Adds richness and helps to prevent the eggs from sticking to the baking dish.

Salt: Enhances the flavor of the eggs.

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

To achieve a fluffier texture in your oven scrambled eggs, consider separating the egg whites from the yolks before whisking. Beat the egg whites until they form soft peaks, then gently fold them back into the yolk mixture. This will incorporate more air into the eggs, resulting in a lighter, more airy dish.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can create a similar consistency to scrambled eggs.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good dairy-free option.

• milk - Substitute with oat milk: Oat milk has a neutral flavor and creamy consistency, making it a suitable replacement for milk.

• melted butter - Substitute with olive oil: Olive oil can provide a similar fat content and richness without the dairy.

• melted butter - Substitute with coconut oil: Coconut oil offers a similar texture and can add a subtle sweetness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• black pepper - Substitute with paprika: Paprika can add a mild heat and a bit of smokiness 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. 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, place the cooled eggs in a freezer-safe container or zip-top bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of freshness. Frozen scrambled eggs can last up to 2-3 months.

• When ready to eat, thaw the eggs in the refrigerator overnight if frozen.

• Reheat the eggs gently in a microwave or on the stovetop. For the microwave, use a microwave-safe dish and heat in 30-second intervals, stirring in between. On the stovetop, use a non-stick pan over low heat, stirring frequently to ensure even heating.

• If the eggs seem dry after reheating, add a small amount of milk or butter to restore moisture.

• Avoid reheating the eggs multiple times, as this can affect their texture and flavor.

• Microwave Method:

  1. Transfer the oven scrambled eggs to 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 continue heating in 30-second intervals if needed, stirring each time.

• Stovetop Method:

  1. Place 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 oven scrambled eggs to the skillet.
  4. Stir continuously for 3-5 minutes until the eggs are heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Transfer the oven scrambled eggs to 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 it 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 oven scrambled eggs to the bowl.
  4. Stir continuously for 5-7 minutes until the eggs are heated through.

• 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, melted butter, salt, and pepper.

• Whisk: Essential for thoroughly mixing the egg mixture to ensure a uniform texture.

• Baking dish: Holds the egg mixture while it bakes in the oven.

• Measuring cup: Used to measure the milk accurately.

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

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

• Oven mitts: Protect your hands when handling the hot baking dish.

• Butter brush: Used to grease the baking dish with melted butter to prevent sticking.

Pre-mix ingredients: Whisk the eggs, milk, butter, 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 easier cleanup.

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

Preheat efficiently: Start preheating the oven while you gather and mix ingredients to save time.