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Scrambled Eggs For A CrowdScrambled Eggs For A Crowd
Scrambled Eggs For A Crowd

Scrambled Eggs For A Crowd

Creamy and delicious...will hold up to an hour.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Scrambled Eggs For A Crowd
Scrambled Eggs For A Crowd
0
Servings12
0
Ingredients
2 tablespoons butter
2 tablespoons flour
1 - 8-ounce carton sour cream
2 dozen eggs
1/2 teaspoon dried tarragon, crumbled
3/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter
Fresh parsley, snipped
TOPPING SUGGESTIONS (OPTIONAL): 1 cup shredded sharp Cheddar cheese
1 cup sliced green onions
1 cup sliced ripe olives
Directions
  1. Melt butter in a small saucepan.
  2. Stir in flour; cook until bubbly, stirring constantly.
  3. Remove from heat, and blend in sour cream.
  4. Return to heat, cook until bubbly and smooth; set aside.
  5. Combine eggs, tarragon, salt, and pepper.
  6. Melt 2 tablespoons margarine in a large skillet.
  7. Pour in eggs and cook over medium-low heat.
  8. As the eggs begin to set, lift cooked portions with a wide spatula to allow uncooked portions to flow underneath.
  9. Cook until thickened but still moist.
  10. Remove from heat and gently stir in the sour cream mixture.
  11. Spoon onto a heated serving platter and garnish with parsley.
  12. Eggs will hold on a warming tray for 30-60 minutes, covered with plastic wrap.
  13. If desired, arrange optional toppings in serving bowls next to the heated serving platter. 
0 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 tablespoons butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
2 tablespoons flour
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
1 - 8-ounce carton sour cream
Daisy Sour Cream
Daisy Sour Cream, 8 Ounce
BOGO Daisy Sour Cream 8 oz.
$2.29 was $2.29$0.29/oz
2 dozen eggs
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1/2 teaspoon dried tarragon, crumbled
L&B Tarragon
L&B Tarragon, 0.5 Ounce
$6.89$13.78/oz
3/4 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
1/8 teaspoon white pepper
L&B Ground White Pepper
L&B Ground White Pepper, 2.1 Ounce
$7.69$3.66/oz
2 tablespoons butter
Minnesota Creamery Unsalted Butter
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
Fresh parsley, snipped
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
TOPPING SUGGESTIONS (OPTIONAL): 1 cup shredded sharp Cheddar cheese
Kraft Shredded Sharp Cheddar Cheese
Kraft Shredded Sharp Cheddar Cheese, 8 Ounce
$4.99$0.62/oz
1 cup sliced green onions
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
1 cup sliced ripe olives
L&B Pitted Greek Olive Mix
L&B Pitted Greek Olive Mix, 7.4 Ounce
$8.99$1.21/oz

Directions

  1. Melt butter in a small saucepan.
  2. Stir in flour; cook until bubbly, stirring constantly.
  3. Remove from heat, and blend in sour cream.
  4. Return to heat, cook until bubbly and smooth; set aside.
  5. Combine eggs, tarragon, salt, and pepper.
  6. Melt 2 tablespoons margarine in a large skillet.
  7. Pour in eggs and cook over medium-low heat.
  8. As the eggs begin to set, lift cooked portions with a wide spatula to allow uncooked portions to flow underneath.
  9. Cook until thickened but still moist.
  10. Remove from heat and gently stir in the sour cream mixture.
  11. Spoon onto a heated serving platter and garnish with parsley.
  12. Eggs will hold on a warming tray for 30-60 minutes, covered with plastic wrap.
  13. If desired, arrange optional toppings in serving bowls next to the heated serving platter.