In my perpetual search for egg recipes, I have learned a few things that are worth sharing.
First, baking eggs is the simplest way to prepare them for a crowd. The stove top limits how many servings you can prepare at once, even if it is the most versatile option. Crockpots are handy but they’re slow and I don’t love the texture of eggs prepared that way.
Second, and I cannot stress this enough, use tin foil in the oven. If you don’t wrap your oven racks normally, this might seem strange. In general, wrapping your oven racks in tin foil is a good way to avoid messes and stickiness but when you cook eggs in the oven, it is imperative. Whether it’s a tray of scrambled eggs, make ahead egg sandwiches or a quiche, it takes one slosh of raw egg to ruin your meal. Learn from my mistake here, and you won’t spend the first half an hour of Easter brunch explaining to your guests that your house isn’t on fire, you just spilled some eggs in the bottom of the oven.
Lastly, always use a deep pan. You should try to leave a solid inch or two from the top of any dish you are using to bake eggs. They rise and flow over the sides or they turn too brown. This is also important if you push your pan into the oven with too much force. The extra room in the pan may save you from making a mess.
Oven Scrambled Eggs
24 eggs
8 T butter
3 C Milk
1 T Salt
1 t pepper (optional)
Preheat the oven to 350 degrees. Place butter in a deep 9×13 pan. Melt butter in oven completely. Remove the pan and tilt as needed, to make sure that butter is spread evenly around the bottom of the pan.
In a large mixing bowl, whisk together all the other ingredients. Pour into your pan.
Bake eggs in the oven for ten minutes. Remove and carefully scrape the bottom of the pan to mix. Solid pieces of partially cooked egg will float to the top. Replace in oven for an additional ten minutes and repeat. Continue two more times or until eggs are fluffy and no liquid remains. Use spatula to break egg into smaller pieces.
Serve hot and enjoy.
Baking It to the Streets 
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