How do restaurants make their scrambled eggs so fluffy?

Restaurants cook their scrambled eggs slowly over low heat, stirring frequently. Many places also add a splash of water, and some even include pancake batter !

How long do eggs need to cook in the oven?

The exact baking time is subject to change depending on the size of your pan, your oven, and how many eggs you’re making. However, in general, we’ve found that oven baked eggs don’t take longer than 25 minutes to cook.

How can I add more flavor?

Feel free to mix and match different fresh herbs and spices to add flavor to your eggs. Some of our favorite additions include cumin, turmeric, parsley, cilantro, garlic, and paprika! Or, stir in sautéed veggies like onions, mushrooms, tomatoes, or bell peppers.

Easy Oven Baked Scrambled Eggs

Name: Easy Oven Baked Scrambled Eggs Recipe
Prep time: 5 min
Cook time: PT-476302H6M32S
Total time: PT-476302H6M32S
Cuisine: American
Ingredients: 8 to 10 large eggs; ⅔ cup non-dairy milk of choice (see notes); 1/2 teaspoon black pepper; 1/2 teaspoon kosher salt; Optional Toppings – cilantro, avocado, salsa, or shredded cheese

Description

Skip standing over the stove, and make this easy oven baked scrambled eggs recipe with just four ingredients and less than 30 minutes instead!

Ingredients

Units Scale

8 to 10 large eggs
2/3 cup non-dairy milk of choice (see notes)
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
Optional Toppings – cilantro, avocado, salsa, or shredded cheese

Kitchen Tools Needed – 13 x 9 x 2.64 inches half cookie sheet/jelly roll in height to prevent eggs from spilling over or a 9×13 baking dish. *SEE NOTES

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Instructions

Preheat the oven to 350 F. Spray the sheet pan (see notes) with non-stick cooking spray and set aside.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Gently pour the egg batter on the prepared sheet pan.
Place in the oven for 10 to 12 minutes or until eggs have started to set. See notes. Remove or gently pull out the oven rack, stir eggs with a spatula then slide back in the oven.
Place the sheet pan back in the oven and bake for about 8 to 10 minutes or until the eggs are set to your liking (semi soft for scrambled eggs). Remove from the oven and stir again with spatula. Then fluff and season to taste.
Serve hot with toppings or once cooled store in an airtight container for up to 4 days.

Notes

Texture Tips – For softer eggs, use a dairy free milk with a bit of fat, such as cashew milk, almond milk, coconut milk or even a non dairy unsweetened creamer. If you can tolerate dairy, feel free to use heavy cream. If you’re using 10 eggs, add an additional 2 tbsp milk.

Cooking Tips – Cooking times can vary depending on the size of pan you use. The deeper the pan the longer it takes to bake. A 9×13 baking dish or cast iron dish can be used in place of a sheet pan. If using a deep 9×13 baking dish, first cook for 12 minutes, remove from the oven, stir, then place back in the oven again for 3-4 minutes. If the eggs are still not done, stir again and place back in the oven for a final 2-3 minutes. I don’t recommend using a pan larger than 9×13 otherwise the eggs will cook too fast and not be as fluffy.

Seasonings – Feel free to season the egg batter to your liking, such as a pinch of cumin, turmeric for golden color, fresh or dried herbs, garlic, onion powder, paprika, etc.

Prep Time: 5 minutes
Cook Time: 18 to 20 minutes
Category: breakfast
Method: oven
Cuisine: American

Nutrition

Serving Size:
Calories: 134
Sugar: 0.3 g
Sodium: 183.4 mg
Fat: 8.9 g
Saturated Fat: 2.8 g
Carbohydrates: 0.9 g
Fiber: 0 g
Protein: 11.5 g
Cholesterol: 334.8 mg