Scrambled Eggs

Like other egg preparations, scrambled eggs are best if cooked to order. However, they may be made in larger quantities.They should be undercooked if they are to be held for volume service, as they will cook more in the steam table.

If scrambled eggs must be held over 30 minutes, they will be more stable if the eggs are mixed with a medium white sauce (béchamel) before cooking. Use about 8 ounces sauce per quart of eggs (250 mL per liter).

Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery, and they eventually turn green in the steam table.

Scrambled eggs should be soft and moist,unless the customer requests "scrambled hard."

Procedure for Scrambling Eggs


Collect equipment and food items.


Break eggs into a stainless-steel bowl and beat until well blended. Season with salt and white pepper. Do not use aluminum, which may discolor the eggs.


If desired, add a small amount of milk or cream, about 1 to 1/2 tablespoons (15 to 20 mL) for 2 eggs, or 8 to 12 ounces per quart of eggs (250 to 375 mL per liter).

Too much liquid may make cooked eggs watery and dilutes the flavor. Heavy cream adds richness but also adds cost.


Heat butter in a small sauté pan (for cooking to order) or in a large skillet, as for fried eggs.

Note:Steam kettles or tilting skillets may be used for scrambling large quantities of eggs.


When fat is just hot enough to make a drop of water sizzle, pour in eggs.


Cook over low heat, stirring gently from time to time as the eggs coagulate. Lift portions of coagulated egg so uncooked egg can run underneath.

Too much stirring breaks up eggs into very small particles.

Do not let the eggs brown. Keep heat low.


When eggs are set but still soft and moist, remove from heat. Turn out onto plate or into steam table pan.

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