Oven-Scrambled Eggs
Nutrivore Score: 259
Ingredients
- 24 large eggs
- 1/2 cup butter (1 stick) melted
- 2 cups water
- 2 teaspoons salt
Instructions
- Preheat oven to 350.
- Blend all the ingredients together on high for 20-30 seconds (depending on the size of your blender, you may need to do this in two batches–you can blend one dozen eggs with the fat, then the other dozen eggs with the water and salt, then mix in your baking dish).
- Bake, stirring at the 10 minute, 20 minute, 25 minutes and 30 minute marks.
- Remove it from the oven when just slightly underdone (a bit gooey underneath when you stir it), typically at about 30 minutes, and give it a good stir to break up bigger pieces. Let it sit for 3-4 minutes before serving for it to finish cooking. If it’s not cooked enough at 30 minutes, check every 3-4 minutes until done. It shouldn’t take more than 40 minutes, even if you have very large eggs.
Nutrition
Nutrition Facts
Oven-Scrambled Eggs
Amount per Serving
Calories
316
% Daily Value*
Fat
26
g
40
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
589
mg
196
%
Sodium
889
mg
39
%
Potassium
211
mg
6
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
19
g
38
%
Vitamin A
1165
IU
23
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
For storing leftovers: let the eggs cool and then move to a covered dish. If the eggs release water while they cool, discard the water (it’ll make the eggs turn green during storage). Reheat covered in a toaster oven or uncovered in the microwave.