Crock Pot Scrambled Eggs - Recipes That Crock! (2024)

FAQs

Do scrambled eggs keep well in a crock pot? ›

You can keep them warm in the crock pot for about 4-5 hours. If you leave them in too long eventually they will become rubbery, so it's best to eat them within 4-5 hours. When serving, top with cheddar cheese and green onions.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

It too, is harmless. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, and then cooling immediately – minimizes this.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

15 people = 30 eggs. 20 people = 40 eggs. 30 people = 60 eggs. 40 people = 80 eggs.

In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Should you put milk in scrambled eggs? ›

You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

Many scrambled egg recipes tell you to add a pour of heavy cream, half-and-half, or whole milk. The idea is that these ingredients improve the flavor (dairy tastes good), tenderness (the fat in the dairy interrupts the proteins in the eggs), and fluffiness (the water in the dairy puffs into steam).

In general, room temperature eggs do not hold their shape as well as cold eggs, which makes them easier to beat together. The result is a more uniform mix, which is generally why some scrambled egg recipes will recommend that you use room temperature eggs instead of cold eggs.

Only wait long enough for the eggs to cool down before sectioning them into portions and placing them in airtight containers. Label the containers with the date you're putting them away. The eggs will last for about three or four days, and this will allow you to keep track.

Once eggs have been thoroughly cooked, they should be placed in a shallow container to allow for quick and even cooling and then stored in the refrigerator at 40°F (4°C) or below. Leftover eggs should be eaten with 3–4 days (5).

Can scrambled eggs be made ahead of time? Yes … provided they're made and stored correctly. If you're going to make and serve them in less than an hour, you can keep them warm in the oven by covering the container they're in and placing a small oven-safe container of water under the cover so the eggs don't dry out.

Spread eggs into a greased 7 x 12-inch glass baking dish and sprinkle with shredded cheese. Cover tightly and refrigerate overnight. When ready to eat, heat the oven to 350 F.