I had to make scrambled eggs for a large group. I used 4 dozen eggs, 1 pint half and half, and 12 oz. of evaporated milk with 1 t. or so of salt. I scrambled in butter in batches. (I mixed everything in a large pitcher for ease of pouring.) Everything was dumped into a steam tray and served buffet style over a period of a couple of hours. I was apprehensive, hoping they would hold up.Rave reviews! Everyone commented on how fluffy the eggs were and how delicious. I was surprised! I figured eggs are eggs, how good can scrambled eggs be? No, they all assured me, these were the best scrambled eggs they ever had. I used half and half because I was afraid too much canned milk would add an off taste. I think it would have been good either way. I didn't want to complicate things, but for home use, I might add sauteed onions, garlic, or veggies, and maybe cheese.
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I had to make scrambled eggs for a large group. I used 4 dozen eggs, 1 pint half and half, and...