Recipes

Scrambled Eggs

Ingredients
  • 10 Portions

    Eggs – Beaten 4

    Milk 100ml

    Salt To taste

    Pepper To taste

     

  • 50 Portions

    Eggs – Beaten 20

    Milk 500ml

    Salt To taste

    Pepper To taste

     

  • 100 Portions

    Eggs – Beaten 40

    Milk 1 litre

    Salt To taste

    Pepper To taste

     

Method
  1. Using a double boiler, or a pan, while cold add the eggs and beat well
  2. Add the milk
  3. Add the seasoning
  4. Heat the pan slowly, so to prevent the eggs burning, whisking regularly
  5. The eggs will be cooked once they have reached 75˚C or 30 seconds
Key Points
Allergens

Eggs, Milk