Add a ground breakfast sausage to your egg mix instead to help it go even further. Just be sure to cook the sausage before adding it to the mix. Potatoes are delicious in every meal, especially breakfast.
Cook your potatoes in the microwave or bake them if you have time. Another way to make your scrambled eggs go further is to serve them alongside some hearty, more filling foods. Scrambled eggs can be served with almost any breakfast food, such as toast, pancakes, waffles, oatmeal, bacon, sausage links or patties.
The fewer eggs you serve, the more you should serve other foods. Although scrambled eggs is the easiest way to cook eggs for a large group, some people prefer their eggs fried. If you are willing to put some extra time and effort into breakfast, take personal orders on eggs. You can still cook a batch of scrambled eggs for everyone who requests that.
Cooking fried eggs may also require less eggs to be purchased! If someone prefers fried eggs only cook two person. ALthough cooking individual fried eggs can take a long time with a lot of added effort, there is a way to cook them all at once. Instead of frying your eggs on the stove, bake them in the oven! Read this recipe from The Kitchn here to learn how! Make your fried eggs go a little further by serving them alongside some hearty breakfast foods too.
The perfect addition to serve alongside fried eggs is hash browns. No matter what style of hash brown you serve, they can be mixed with the yolk of the fried egg for a delicious breakfast. If you're like me, you probably seek out any opportunity to experiment with new foods and recipes.
So, since eggs are fairly inexpensive, and you are preparing for a crowd, splurge and buy the extra-large or jumbo size, and budget two eggs per person, plus an extra egg for every four people. In math terms, this means that 8 people need 18 eggs. What is the worst that can happen? For every 6 eggs you will need tablespoons of frozen unsalted butter. So, for the assumed 18 eggs, budget one stick. And yes, I said frozen. More on this anon. To start, break all of your eggs into a large bowl, being sure to fish out any bits of shell that escape.
Using your large fork, poke every yolk in the bowl to break it, which will help them blend and is also weirdly satisfying. With your fork, beat up your eggs until well mixed and no large streaks of whites remain, about 20 good fast whips in a circular motion. Take your frozen butter, and unwrap it, leaving the paper covering the last two tablespoons, and grasp it firmly by this end. Grate it right over the bowl of eggs with your microplane or box grater, making a snowy butter iceberg floating on top of your beaten eggs.
When you get down to the last tablespoon and a half or two if you are a nervous grater stop. Place the remaining nugget of butter into your nonstick pan and set it over medium-low heat. Using your fork, whip the grated butter into your beaten eggs till well blended. Here is why: eggs are mostly water and protein.
If you add more water or milk you will get eggs that are watery, and will weep when you hold them for any length of time. If you add nothing, the proteins will seize and get bouncy. Butter is fat, which is perfect for tenderizing and adding flavor, but if you just cook them in a lot of butter, your eggs get greasy.
By putting the chilled grated butter into the eggs, the butter will slowly emulsify into the eggs as they cook, in a suspension, so they will keep the eggs tender and moist and delicious, and not at all greasy or watery.
And which is most important for this recipe, will allow you to hold them for much longer than eggs cooked another way. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.
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