Baked scrambled eggs

    35 min

    These light and fluffy scrambled eggs are great for serving a big crowd. I usually make them this way for Christmas morning and I never have much left over!

    508 people made this

    Serves: 12 

    • 100g (4 oz) butter, melted
    • 24 eggs
    • 2 1/4 teaspoons salt
    • 1 pint semi skimmed milk

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Pour melted butter into a glass 23x33cm (9x13 in) baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
    3. Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

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    Reviews in English (551)


    Used different ingredients. I used olive oil instead of butter, to make it a little healthier. You don't need much; just spread it around the pan with your fingers or a kitchen towel.  -  05 Mar 2011


    These really do turn out lovely and fluffy. Perfect with lots of black pepper, on a piece of toast with sauteed mushrooms and garlic. Next time, I might bake them in muffin tins and freeze them, for an easy breakfast on busy mornings.  -  05 Mar 2011


    What if I want to make it only for myself? Do the ingredients' measurements change? Or do I only use a couple of eggs instead of 24?  -  08 Sep 2010