Crock Pot Scrambled Eggs - Recipes That Crock! (2024)

FAQs

Do scrambled eggs keep well in a crock pot? ›

When they're being kept warm in a crockpot, scrambled eggs can be on the counter for 4-5 hours with no problems. After that, they'll still be safe to eat as long as they're in the crockpot, but they may start to get rubbery, so it's best to eat them within that period of time.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

It too, is harmless. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, and then cooling immediately – minimizes this.

The proteins in the eggs bond with the milk or cream during cooking, creating a softer texture and increasing the volume. On the other hand, when it comes to fried eggs, the addition of milk or cream is not common because they are usually cooked quickly and at a higher heat.

When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope." Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

IHOP's Secret to the Fluffiest Egg Omelet

That's right, there's a “splash” of IHOP's “famous buttermilk and wheat pancake batter” in their omelets. This “spill,” revealed earlier this year on TikTok, was both enlightening and enraging.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

The combination of proteins in the egg white and moisture trapped between protein bonds is what causes eggs to firm up. When you add salt to the mixture, you can help these bonds form just right so that they're not too tight and your eggs don't get too rubbery.

What does Mcdonald's use for scrambled eggs? ›

Scrambled Eggs: Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter. Folded Eggs: Our folded eggs, like the ones on a Bacon, Egg & Cheese Biscuit, are made with liquid eggs that are pre-cooked and folded before being flash frozen by our suppliers.

Only wait long enough for the eggs to cool down before sectioning them into portions and placing them in airtight containers. Label the containers with the date you're putting them away. The eggs will last for about three or four days, and this will allow you to keep track.

Once eggs have been thoroughly cooked, they should be placed in a shallow container to allow for quick and even cooling and then stored in the refrigerator at 40°F (4°C) or below. Leftover eggs should be eaten with 3–4 days (5).

Can scrambled eggs be made ahead of time? Yes … provided they're made and stored correctly. If you're going to make and serve them in less than an hour, you can keep them warm in the oven by covering the container they're in and placing a small oven-safe container of water under the cover so the eggs don't dry out.

Spread eggs into a greased 7 x 12-inch glass baking dish and sprinkle with shredded cheese. Cover tightly and refrigerate overnight. When ready to eat, heat the oven to 350 F.