Oven Scrambled Eggs

As a person who now has the joy of having freshly laid eggs waiting for me each day, I have found myself looking for more ways to use them.  Our young pullets have only been laying since November, so their eggs are still weighing on the small to medium size.  One gal is almost tipping the scales into the large, so I'm thinking that as spring approaches we will find ourselves with more and more large egg layers.  This makes it tricky using them in recipes that would typically call for large eggs, so for now we are eating a lot of tried and true omelettes and scrambled eggs.

That doesn't mean I'm not stock piling up on fun and fabulous recipes to try once my girls grace me with some standard size eggs!  One great website for egg recipes is about as obvious as they come.  We've seen the commercials, we remember the slogan: "the Incredible Edible Egg!"  Check out Incredible Egg fun egg facts, amazing recipes and even more reasons to love these protein packed beauties!  From their website, I wanted to try their Basic Oven Scrambled Eggs.

Now scrambled eggs are hardly a difficult chore.  They only take a few minutes and can be as dressed up or dressed down as you please.  In looking at the recipe they list, I can already tell that this wouldn't save me any time in preparing them for my small family of 3.  However if I needed to prepare a large batch for a hungry family, and possibly had some stove burners occupied with bacon or sausage or pancakes, this could be a real asset.  (I'll post their version exact as it is from the website, however I made some modifications due to having small/medium sized eggs and making a smaller batch.)

Basic Oven Scrambled Eggs

Prep Time:  3 minutes

Cook Time: 19-22 minutes

Servings: 6 to 12 servings

Ingredients:

• 12 eggs
• 3/4 cup milk
• 1 tsp salt
• 1/4 tsp pepper

Directions:

1. Heat oven to 350 F.  Beat eggs, milk, salt and pepper in a bowl until blended.
2. Pour egg mixture into a lightly greased 13x9x2 inch baking pan.  Bake in 350 F oven until eggs begin to set, about 7 minutes.  Leaving pan in oven, pull out oven rack.  Gently pull the eggs completely across the bottom and sides of the pan with an inverted turner, forming large soft curds.
3. Continue baking.  Repeat pulling eggs with a turner a few more times until thickened and no visible liquid egg remains.  12 to 15 minutes.  Remove from oven.  Serve immediately.

We decided to do a half batch considering we don't need to feed "6 to 12" people.  Another compensation we had to make was because our eggs weren't standard sized.  Instead of using 6 eggs, as a half batch would call for, we used 8 of our small/medium sized eggs.  Here's how we made our oven scrambled eggs.

We assembled our ingredients for our half batch, then because my husband was doing the cooking (while I did photography), he decided we should add minced onion.  Everything, in a man's mind, is better with onion, isn't it?  Never the less, we followed step one plus onion and blended it up.

Our mixture got poured into a greased baking dish of smaller size and added to the oven.  We gently stirred the mixture around a few times as it baked and indeed, those egg curds did form.  Our finished product was just as light, fluffy and moist as if it were scrambled on the stove top.  But scrambled eggs alone just isn't a meal.  We enjoyed ours with some nice juicy ham steaks!  My daughter opted for the eggs as they were, while my husband and I sprinkled some cheese and salsa on top.  Yum!

There you have it:  oven scrambled eggs!  As I said before, this isn't a time saver or convince for a small family like ours.  Making the full sized batch for a hungry crowd would be a much more realistic use for this recipe, so I'll hang on to it for now.  What are your favorite, easy egg recipes?  Feel free to share with us!