hotel buffet style scrambled eggs

[chimaera15]

I'm sure if you've ever had breakfast at a hotel you know the kind kind of scrambled eggs I'm reffering to; it's almost a paste. How do you cook eggs like that? If I make scrambled eggs it's by mixing eggs and a little milk and frying it up in a pan, but I get fluffly chunks. I've tried googling but I can't find anything relating to this....

[Carbo]

are you kidding me? Buffet eggs are the furthest thing from what real eggs should be like.... (taste and the terrible texture)

I suppose everyone has their own prefs. Try Microwaving the eggs after they're scrambled.

[nano]

its liquid eggs personally i perfer homemade eggs

[boneca]

I found a recipe from a Celebrity Chef, Bill Grainger who used to work in Hotels but now owns his own restaurant in Sidney...he calls them "sloppy" scramble eggs....

"You just need two eggs per serving. The secret is to add a lot of liquid. For every two eggs, use a third of a cup of cream. Give it a light mix, not too much. The other trick is to cook it quickly. Most scrambled eggs recipes tell you to cook really slowly. I just throw that out the window completely and do it really quickly. Pour the egg mixture in and let it set, like you're making an omelet. Give it a light fold. Stand around, have a chat, make some toast. And that's it. It just comes together like that really quickly. It only takes 30 seconds in a pan."

Then there's this guy:

"Personally, I like cooking them in a manner that you see a lot more frequently in Europe. Four eggs, about a tablespoon of butter, salt and pepper, all in a cold skillet. Turn the heat to medium-high, and gently whisk the eggs as they cook. If they start to stick, get them off the heat, whisk up some more, slightly lower the heat, and put them back on the heat. When they've come together but are still fairly wet, they're done. You get very small curds, and you get a soft-cooked egg taste without a runny texture. It's a matter of personal preference, of course, but that's my fave."

Hope this helps :-)

[5abSingh]

its liquid eggs personally i perfer homemade eggs

so you lay these homemade eggs yourself? :D

for scrambled eggs, go about equal milk and a bit of baking soda

[tienm23]

Sunny side up for me, gotta dip my toast ! :cheesygri

[MrDisco]

"American Embassy in Paris Scrambled Eggs

Ingredients
3 Tablespoons butter
8 eggs, the freshest you can buy

Melt the butter in the pan until it begins to bubble. Pout in your lightly beaten eggs. The secret is: Do not leave the eggs. They should take no more than 2 to 3 minutes to cook to the soft/firm stage. This should be the last item you do for breakfast. Serve immediately, although they do set well.

Serves: 4"

and probably more info than i needed on the subject -
http://www.mrbreakfast.com/article.asp?articleid=17

[little_garlic]

Correct me, if I’m wrong. I thought most North America hotels use egg powder to make scramble eggs at breakfast buffet …

http://www.ovobelfoods.com/images/egg%20powder%20standard%20pack%202.jpg

The funny thing is, I saw a sign said “America Style Scramble Egg” at a five-star hotel breakfast buffet in Beijing. I think Chinese people likes real egg scrambled , not the powder … now, even non-Chinese likes homemade scrambled eggs per what I read here