Amazingly creamy oven-scrambled eggs



10 min


6 to 8 servings

* PLUS Cooking time: 7 minutes, Freezing Time: 8 minutes, Standing Time: 5 minutes, Baking Time: 15 minutes


  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 cups 18% or 10% cream
  • 18 eggs
  • 2 tsp butter , at room temperature


  • Melt 3 tablespoons (45 mL) butter in a small saucepan set over medium heat. Add flour and salt. Stir constantly for 2 minutes. Then, while whisking constantly, gradually add cream, a 1/4 cup (50 mL) at a time. Whisk frequently until sauce just comes to a boil and is thickened, about 5 minutes. Immediately remove from heat. Press a piece of plastic wrap into surface to prevent a skin from forming. Place in freezer to quickly cool down just to room temperature. This will take 8 to 10 minutes. Or refrigerate up to 2 days.
  • Meanwhile, preheat oven to 400F (200C). Crack eggs into a large bowl and whisk or lightly beat just until a fairly even colour. Whisk in white sauce just until no lumps remain. If sauce is too hot when added, it will cook eggs; if too cold, sauce will stay in clumps. If adding straight from the refrigerator, warm in microwave on high, just until it feels warm to the touch, from 1 to 1-1/2 minutes.
  • Generously coat entire sides and bottom of a 9×13-inch (3-L) baking pan with room-temperature butter. Pour in egg mixture. Place dish, uncovered, in centre of 400F (200C) oven. Set oven timer for 10 minutes. With a wide spatula or turner, scrape all slightly set eggs from sides of dish and run spatula along bottom of dish as well to scrape eggs from bottom. Stir eggs to redistribute liquid. Set oven timer for another 5 minutes. Remove and repeat scraping process again. Stir until thoroughly mixed. If about as firm as you like (keeping in mind they will firm up considerably as they set), simply cover with foil and let stand for 5 to 10 minutes.
  • If not nearly as set as you like, return to oven and check and stir every 2 minutes until almost as set as you like. Then cover with foil and let stand until serving, from 5 to 10 minutes. Just before serving, generously scatter with fresh chopped dill (see below).

Nutrition (per serving)

  • Calories
  • 308,
  • Protein
  • 15.6 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 24.6 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 429 mg.

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.

Make ahead

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.