Stirring scrambled eggs too often over too high a heat produces rubbery curds. To avoid this common mistake, we found an easy way to create a creamy melange for a big holiday crowd that requires neither a double boiler or constant tending. Our oven method needs just two stirrings as it bakes. And the added cream sauce contributes to the taste and maintains the eggs’ texture for at least 30 minutes after cooking, long enough for second helpings.
Whisk white sauce into eggs until blended. Cover and refrigerate for up to 1 day. Before baking, gently whisk cold mixture to make sure it has an even consistency. Then pour into buttered dish and bake as above, but you will have to increase baking time. Scrape and stir eggs after 10 minutes of baking, then again after 15 minutes of baking. Return to oven and check every 2 to 3 minutes until about as set as you like. Eggs will probably need a total of 18 to 22 minutes of baking.
Essential green additions
Turn warm eggs into a serving dish and scatter with about 1/2 cup (125 mL) coarsely chopped fresh dill, shredded basil, chopped coriander or 3 to 4 thinly sliced green onions or a little of each. For extra kick, sprinkle with 1 or 2 finely chopped seeded jalapeños. Let your guests add freshly ground black or white pepper. Don’t add pepper before cooking. You might also like to add a sprinkle of cayenne pepper.