Oven Scrambled Eggs Recipe

Eggs: The main ingredient, providing protein and structure to the dish.

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

Salt: Enhances the flavor of the eggs.

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

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

When preparing oven scrambled eggs, ensure that the eggs and milk are thoroughly whisked together to create a uniform mixture. This will help achieve a consistent texture. Additionally, stirring halfway through the baking process is crucial as it prevents the eggs from settling and ensures even cooking. For an extra touch of flavor, consider adding finely chopped herbs or a sprinkle of cheese before baking.

• eggs - Substitute with egg substitute: Egg substitutes are often made from egg whites and other ingredients to mimic the texture and flavor of whole 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 soy milk: Soy milk has a creamy texture and can be used in place of regular milk for a dairy-free option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor and can bring a bit of umami to the dish.

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

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the color of the dish.

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

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to achieve a similar texture.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter and provides a similar richness.

• 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 them 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 scrambled eggs in a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of freezing. This helps you keep track of how long the eggs have been stored.
• When ready to use, thaw the frozen eggs in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the eggs gently in a microwave or on the stovetop. If using a microwave, cover the eggs with a microwave-safe lid or wrap to retain moisture. Stir occasionally to ensure even heating.
• Add a splash of milk or a small pat of butter while reheating to restore some of the original creaminess.
• Serve the reheated eggs with your favorite vegetables, meats, or fruits for a complete meal.

• Microwave Method:

  1. Place the leftover oven scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or 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 15-second intervals if needed, until the eggs are hot.

• 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. Add the leftover oven scrambled eggs to the skillet.
  4. Stir frequently to prevent sticking and to heat the eggs evenly.
  5. Cook for 3-5 minutes, or until the eggs are thoroughly heated.

• Oven Method:

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

• Sous Vide Method:

  1. Place the leftover oven scrambled eggs in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 15-20 minutes.
  4. Remove the bag from the water bath, carefully open it, and serve the eggs hot.

• 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, milk, salt, and pepper to create a uniform mixture.

• Baking dish: Greased to prevent sticking and used to hold the egg mixture while it bakes.

• Measuring cups: Used to accurately measure the milk.

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

• Spatula: Used to stir the eggs halfway through baking and again before serving.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Preheat the oven early: Start preheating your oven while you gather and prepare your ingredients to save time.

Use a blender: Blend the eggs, milk, salt, and pepper in a blender for a smoother mixture and quicker prep.

Grease the dish ahead: Grease your baking dish before mixing the ingredients to streamline the process.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

Stir efficiently: Use a whisk or spatula to stir the mixture halfway through baking to ensure even cooking.