Oven Scrambled Eggs Recipe

Egg: The main ingredient, providing proteins and a rich and creamy consistency.

Milk: Adds creaminess and helps to make eggs suffer.

Salt: Improves the flavor of the eggs.

Pepper: Adds some spices and flavor depths.

Butter: He adds wealth and helps to prevent eggs from attaching himself to the pan.

For a more soft consistency, considers to separate the egg White from the yolks. Beat the egg The whites until they form soft peaks, then bend them gently in the mixture of yolk before pouring it into the pan. This will add extra volume and lightness to yours scrambled eggs in the oven.

• egg – replace with Silk tofu: Silken Tofu can imitate the consistency of the scrambled eggs and is an excellent vegetable -based alternative.

• milk – replace with almond milk: Almond milk is a milk without milk that maintains the creamy consistency necessary for the scrambled eggs.

• salt – replace with sea ​​salt: Sea salt can be used in the same quantity and provides a similar aroma profile.

• pepper – replace with white pepper: White pepper can be used to keep the spice without altering the color of the dish.

• butter – replace with ghi: Ghee is a lactose -free alternative that adds a rich and buttery flavor.

• Allow the scrambled eggs in the oven Cool completely at room temperature. This prevents the formation of condensation, which can make eggs watery.

• Transfer the cooled eggs to an airtight container. If you prefer, you can wear them in smaller containers for the individual portions.

• Keep the container in the refrigerator. THE scrambled eggs It will remain fresh for a maximum of 3-4 days.

• For a longer conservation, consider freezing eggs. Place the cooled eggs in a freezer safety container or in a restorable plastic bag. Make sure to remove as much air as possible to prevent the option of the freezer.

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

• When you are ready to enjoy the eggs, defrost them in the refrigerator during the night. This also guarantees defrosting and maintains the consistency.

• Gently heat the disheartened eggs in a Microwave or on the hob. If you use a microwave oven, heat shortly interval, mixing in the middle to avoid cooking too much.

• Add a splash of milk OR cream While heating up to restore some humidity and creaminess.

• Feel free to revive the heated eggs with fresh herbs, cheeseor skipped vegetables For an additional flavor and consistency.

• Microwave method:

  1. Place the residue scrambled eggs in the oven In a safe plate for microwave.
  2. Cover the plate with a microwave lid or a damp paper napkin to retain humidity.
  3. Heat at medium power for 1-2 minutes, mixing halfway to ensure uniform heating.
  4. Check the temperature and heat at 30 second intervals if necessary until it is heated.

• Method of the hob:

  1. Heat a non-stick pan over medium-low heat.
  2. Add a small amount of butter OR olive oil to the pan.
  3. Add the residue scrambled eggs in the oven to the pan.
  4. Mix frequently to avoid the attack and also make sure the heating, cook for about 3-5 minutes or until it is heated.

• Oven method:

  1. Preheat the oven at 150 ° C (300 ° F).
  2. Place the residue scrambled eggs in the oven in a safe dish for the oven.
  3. Cover the plate with an aluminum sheet to avoid drying.
  4. Heat in the oven for 10-15 minutes, mixing halfway to ensure uniform heating.

• Double boiler method:

  1. Fill a pot with a few centimeters of water and bring it over low heat.
  2. Place a heat -resistant bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
  3. Add the residue scrambled eggs in the oven to the bowl.
  4. Mix continuously until the eggs are heated, which should take about 5-7 minutes.

• Oven: Used to cook the scrambled eggs at a constant temperature of 175 ° C of 350 ° F).

• Large bowl: Used to beat eggs, milk, salt and pepper together until they are well combined.

• Whip: Essential to thoroughly mix eggs and other ingredients to obtain uniform consistency.

• Baking tray: Keeps the mixture of eggs while cooking in the oven.

• Kitchen spray: Used to fatten the pan to prevent eggs from attacking.

• Measure cups: Used to carefully measure milk.

• Measure spoons: Used to carefully measure salt, pepper and melted butter.

• Spatula: Used to mix the eggs halfway through cooking and again after having removed from the oven.

Pre-Mix ingredients: Whisk together egg, milk, saltAND pepper The night before and put it in the fridge.

Use parchment paper: Line yours baking tray with parchment paper for easy cleaning.

Batch kitchen: Double the recipe And keep the leftovers for fast breakfasts throughout the week.

Preheat the oven: Start preheating yours oven While collecting your ingredients to save time.

Melt the butter in the oven: Place the butter in the pan and let it melt while the preheated oven.