Short-order cooks seem to have a way of turning out delicious, creamy eggs cooked to everyone’s liking. Good Housekeeping magazine says it’s not difficult, but it does require good technique. Here’s how: Cook the eggs slowly, gently pushing them into the center of the skillet as they cook, which makes soft, creamy curds.
Scrambled Eggs for a Crowd 14 large eggs 1/4 teaspoon ground black pepper 3 tablespoons butter or margarine 2 packages (3 ounces each) cream cheese, cut into 1-inch cubes
1. In large bowl, with wire whisk, beat
eggs and pepper until well-blended. In nonstick 12-inch skillet, melt butter over medium heat, add eggs. With heat-safe rubber spatula, gently push egg mixture into center as it begins to set to form soft curds, about 3 minutes. 2. When eggs are partially cooked, top with cream cheese. Continue cooking, stirring occasionally, until eggs have thickened and no visible liquid egg remains. Transfer to warm platter. Makes 8 main-dish servings. * Each serving: About 243 calories, 13g protein, 2g carbohydrate, 20g total fat (10g saturated), 407mg cholesterol, 217mg sodium. ©2015 Hearst Communications, Inc.