Oven Scrambled Eggs Recipe

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

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

Salt: Enhances the flavor of the eggs.

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

Butter: Adds richness and a silky texture to the scrambled eggs.

For a fluffier texture, 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 before pouring it into the baking dish. This will introduce more air into the scrambled eggs, resulting in a lighter and more airy dish.

• eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and taste of scrambled eggs, making it a great plant-based alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and moisture to the dish, while being dairy-free.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, often used in light-colored dishes.

• melted butter - Substitute with olive oil: Olive oil provides a healthy fat alternative and adds a subtle flavor to the scrambled eggs.

• 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 scrambled eggs will stay fresh for up to 3-4 days.

• For longer storage, place the cooled 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. Frozen scrambled eggs can be stored for up to 2 months.

• When ready to use, thaw the eggs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the eggs gently in a microwave or on the stovetop. If using a microwave, cover the container with a microwave-safe lid or plastic wrap to retain moisture. Heat in short intervals, stirring occasionally to ensure even warming.

• If reheating on the stovetop, use a non-stick pan over low heat. Stir frequently to prevent sticking and to evenly distribute the heat.

• Add a splash of milk or a small pat of butter while reheating to restore some of the original creaminess and flavor.

• Serve the reheated oven scrambled eggs with your favorite toppings or sides, such as chopped herbs, cheese, or sautéed vegetables.

• 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 for an additional 30 seconds if needed, until the eggs are 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. Place the leftover oven scrambled eggs in the skillet.
  4. Stir occasionally, heating for about 3-5 minutes until the eggs are 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 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 it doesn't touch the water.
  3. Add the leftover oven scrambled eggs to the bowl.
  4. Stir occasionally, heating for about 5-7 minutes until the eggs are warmed through.

• Oven: Used to bake the scrambled eggs at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

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

• Baking dish: Greased to prevent sticking, this is where the egg mixture is poured and baked.

• Measuring cups: Used to measure the milk accurately.

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

• Spatula: Used to stir the egg mixture halfway through baking and to incorporate the melted butter at the end.

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

Pre-mix ingredients: Prepare the eggs, milk, salt, and pepper mixture the night before and store it in the fridge.

Use a blender: Blend the eggs and milk mixture for a smoother consistency and faster preparation.

Grease ahead: Grease the baking dish in advance to save time during assembly.

Set a timer: Use a timer to remind you to stir halfway through baking, ensuring even cooking without constant checking.

Melt butter early: Melt the butter while the oven preheats to streamline the final steps.