Scrambled Eggs

Like other egg preparations, scrambled eggs are best if cooked to order. However, they may be made in larger quantities. They should be undercooked if they are to be held for volume service, as they will cook more in the steam table.

If scrambled eggs must be held over 30 minutes, they will be more stable if the eggs are mixed with a medium white sauce (béchamel) before cooking. Use about 8 ounces sauce per quart of eggs (250 mL per L).

Do not overcook scrambled eggs or hold them too long. Overcooked eggs are tough and watery, and they eventually turn green in the steam table.