Oven Scrambled Eggs Recipe

Eggs: The main ingredient, providing protein and a rich, creamy texture.

Milk: Adds creaminess and helps to make the eggs fluffy.

Salt: Enhances the flavor of the eggs.

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

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

For a fluffier texture, consider separating the egg whites from the yolks. Whisk the egg whites until they form soft peaks, then gently fold them back into the yolk mixture before pouring it into the baking dish. This will add extra volume and lightness to your oven scrambled eggs.

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

• milk - Substitute with almond milk: Almond milk is a dairy-free option that maintains the creamy texture needed for scrambled eggs.

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

• pepper - Substitute with white pepper: White pepper can be used to maintain the spice without altering the color of the dish.

• butter - Substitute with ghee: Ghee is a lactose-free alternative that adds a rich, buttery flavor.

• Allow the oven scrambled eggs to cool completely at room temperature. This prevents condensation from forming, which can make the eggs watery.

• Transfer the cooled eggs to an airtight container. If you prefer, you can portion them into smaller containers for individual servings.

• Store the container in the refrigerator. The scrambled eggs will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the eggs. Place the cooled eggs in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the eggs have been stored.

• When you're ready to enjoy the eggs, thaw them in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the thawed eggs gently in a microwave or on the stovetop. If using a microwave, heat in short intervals, stirring in between to avoid overcooking.

• Add a splash of milk or cream while reheating to restore some of the moisture and creaminess.

• Feel free to jazz up the reheated eggs with fresh herbs, cheese, or sautéed vegetables for added flavor and texture.

• Microwave Method:

  1. Place the leftover oven scrambled eggs in 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 heat in 30-second intervals if needed until warmed through.

• 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 ensure even heating, cooking for about 3-5 minutes or until warmed through.

• 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 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 leftover oven scrambled eggs to the bowl.
  4. Stir continuously until the eggs are heated through, which should take about 5-7 minutes.

• 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 until well combined.

• Whisk: Essential for thoroughly mixing the eggs and other ingredients to achieve a uniform consistency.

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

• Cooking spray: Used to grease the baking dish to prevent the eggs from sticking.

• Measuring cups: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the salt, pepper, and melted butter accurately.

• Spatula: Used to stir the eggs halfway through baking and again after removing from the oven.

Pre-mix ingredients: Whisk together eggs, milk, salt, and pepper the night before and store in the fridge.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup.

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

Preheat oven: Start preheating your oven while you gather your ingredients to save time.

Melt butter in oven: Place the butter in the baking dish and let it melt as the oven preheats.