Make Ahead Scrambled Eggs

6
Servings
15m
Prep Time
5-8m
Cook Time
20m
Ready In


"This dish is perfect for a brunch or for making a weekend morning interesting. Perfect for serving in a chafing dish. White sauce is the secret of keeping scrambled eggs soft and creamy."

Original recipe yields 6 servings
OK
  • FOR WHITE SAUCE

Nutritional

  • Serving Size: 1 (528.7 g)
  • Calories 782.4
  • Total Fat - 53.6 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 1831.3 mg
  • Sodium - 1099.1 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.1 g
  • Sugars - 2.9 g
  • Protein - 64 g
  • Calcium - 300.3 mg
  • Iron - 8.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.3 mg

FOR THE WHITE SAUCE


Step 1

In a small saucepan, melt butter over low heat; stir in flour. Cook stirring, for 1 minute; gradually whisk in milk. Cook stirring constantly, until the mixture comes to a boil and thickens. Sir in salt and pepper. The sauce may be held at room temperature, covered with plastic wrap directly on its surface, for several hours. Reheat before serving.

FOR THE SCRAMBLED EGGS


Step 2

In a large bowl, whisk the eggs until foamy. Whisk in the white sauce.

Step 3

Melt 2 tablespoons butter in a large skillet. If using ham and green onion,

Step 4

If using ham and green onion, saute them for 2 minutes. Add eggs. Cook over low heat, stirring gently from time to time and lifting portions of coagulated eggs so that the uncooked egg can run underneath.

Step 5

If using immediately, cook to desired doneness. If not, cook only until the eggs are barely set, but still very soft and moist.

Step 6

Remove to the top of a double boiler set over simmering water; cover and keep warm up to 30 minutes or more for serving.

Tips & Variations


No special items needed.