Jim's Rally Scrambled Eggs

jbeletti · Apr 3, 2016

Often times at rallies, I will make scrambled eggs for a group. This version seems to go over well. See the recipe below, also attached as a PDF and also attached as an Excel workbook to be used as an ingredients calculator when needing to resize for a specific group.

Scrambled Eggs

Ingredients

12 Large Whole Eggs or Equivalent amount of Liquid Whole Eggs
1 Cup Heavy Cream (liquid whipping cream)
6 Ounces Cubed Velveeta Cheese (loaf – not slices) – Original flavor
2 Tablespoons Butter

Steps

Cut cheese into 1" cubes
Crack eggs into large bowl and beat/mix (wire whip / hand/stand mixer / immersion blender)
Add Heavy Cream to bowl of beaten eggs and beat/mix until incorporated
Add butter to non-stick electric skillet or non-stick frying pan, melt butter at medium heat (~250F)
When butter is melted, spread it around pan and add egg mixture and cheese
Using a high-temperature rubber spatula, drag across bottom of pan through egg mixture to scrape any cooked egg film that has formed. Repeat periodically, lifting and folding cooked eggs. Remove from heat when eggs are cooked, yet still wet looking
Turn eggs out into warming vessel until serving time

Notes

There are many ways to make scrambled eggs. The ingredients and method above is just one.

Variations

No Cream - Sour Cream - Crème fraîche - Water
No Cheese - Other Cheeses
No Butter - Olive Oil - Other Fats
No Vegetables - Spinach - Onions - Garlic - Tomato - Other Vegetables
No Meat - Ham - Bacon - Sausage - Other Meats

Enjoy!

Recipe by Jim Beletti - March 2016

MCTalley · Apr 3, 2016

I don't see any mention of when to add the cheese. Did you miss a step?

jbeletti · Apr 3, 2016

MCTalley said:
I don't see any mention of when to add the cheese. Did you miss a step?

Step 5.

HornedToad · Apr 3, 2016

I tried this recipe cooking for 100+, but the electric skillets couldn't keep up with the serving line so we wound up cooking the egg and heavy cream mixture on the griddle. I cracked a case of eggs and added four quarts of cream to make a four gallon mix. The cream made these the best scramble eggs I've ever served, very light and fluffy. Next time I'm going to grate the Velveeta into the egg mixture so I can cook large batches on the griddle.

Thanks for the recipe Jim.

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JohnD · Apr 4, 2016

Yum . . .

Jim . . . when are you coming to a Colorado Rally?????

Bones · Apr 4, 2016

Thanks for the recipe. Looks really good.

jbeletti · Apr 4, 2016

HornedToad said:
I tried this recipe cooking for 100+, but the electric skillets couldn't keep up with the serving line so we wound up cooking the egg and heavy cream mixture on the griddle. I cracked a case of eggs and added four quarts of cream to make a four gallon mix. The cream made these the best scramble eggs I've ever served, very light and fluffy. Next time I'm going to grate the Velveeta into the egg mixture so I can cook large batches on the griddle.

Thanks for the recipe Jim.

For 100 people, that's about 17 dozen eggs. I'd probably split that out over 5 electric skillets - all cooking at once. I've found that cooking large batches of scrambled eggs can take 30 minutes per batch - so they really need to be cooked all at the same time unless you can hold early batches warm without cooking them too much more.

I have never cooked 17 dozen for breakfast but I will get the chance this summer at the North Central Region Rally in Chatham, IL. I will likely use 5 skillets with 3 people. Two people can handle 2 skillets at once and the 3rd person will handle one skillet and other duties

MCTalley · Apr 4, 2016

That's what I get for skimming.

pegmikef · Apr 4, 2016

All I know is that every time I have had them, they are really good and I have been lucky enough to have had them several times. Thanks Jim.

jbeletti · Apr 4, 2016

MCTalley said:
That's what I get for skimming.

You had me rechecking the recipe. I find post-55, I forget a lot of things and make a lot of typing errors. Oh well - such is life. Hope you and Val are well. Not sure what rally we'll see each other at next.

jbeletti · Apr 4, 2016

pegmikef said:
All I know is that every time I have had them, they are really good and I have been lucky enough to have had them several times. Thanks Jim.

Mike and Peg - it pleases me that you enjoyed them. I LOVE cooking. I'm not a chef but I am passionate about cooking when I get the chance. Sadly - I don't have as much time to cook as I'd like. On an even more positive note, since we've being doing THM-style eating (thanks Ann Mayer!), Nancy does a lot of meal preparation. This give me more time to work, drive etc.

See you guys at the next one!

jayc · Apr 5, 2016

Jim's eggs are very good all right, but if you're standing around in the rally hall, you'll find yourself wearing a pair of gloves, stirring the egg mixture. Ask me how I know... It was fun though.

jbeletti · Apr 5, 2016

jayc said:
Jim's eggs are very good all right, but if you're standing around in the rally hall, you'll find yourself wearing a pair of gloves, stirring the egg mixture. Ask me how I know... It was fun though.

You're the best Jay! See you in Branson.

NWILSON · Apr 5, 2016

Have you ever tried to smoke your own bacon? Hey......there's a thought for Sevierville

jbeletti · Apr 6, 2016

NWILSON said:
Have you ever tried to smoke your own bacon? Hey......there's a thought for Sevierville

No I haven't. Sounds like a lot of work. What cut of meat to use? How do you smoke it without cooking it (cold smoked)?

cookie · Apr 6, 2016

You need to get some pork belly, brine it with pink brine salt, then smoke it.

Peace
Dave

HornedToad · Jul 16, 2016

HornedToad said:
I tried this recipe cooking for 100+, but the electric skillets couldn't keep up with the serving line so we wound up cooking the egg and heavy cream mixture on the griddle. I cracked a case of eggs and added four quarts of cream to make a four gallon mix. The cream made these the best scramble eggs I've ever served, very light and fluffy. Next time I'm going to grate the Velveeta into the egg mixture so I can cook large batches on the griddle.

Thanks for the recipe Jim.

Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

jbeletti · Jul 16, 2016

Thanks for the pics Mike and great to hear from you again. Cool that you are still putting on large feeds. Thank you again for doing a HUGE amount of BBQ for the TX rally. That was very generous of you!

wdk450 · Jul 17, 2016

Jim:
I don't know how egg prices are where you are, but right now egg prices in southern California are DIRT CHEAP! I bought JUMBOs for 90 cents a dozen at Walmart. Being my thrifty dad's son, I HAD to buy 2 dozen and freeze 1 dozen!! Like prices for other sizes of eggs, too.

TGLBWH · Jul 18, 2016

Jim, I was in Gordon's the other day and checked the bagged/boxed eggs we used in Chatham and found they contained milk. Probably why they were a little watery

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