Scrambled eggs are the perfect topping for a slice of toast and a key component in many breakfast and brunch dishes. They are quick and easy to make on the stove, but they may turn dry if cooked for a second too long.

Cooking expert Corey Baldwin of Food52 has tried a better method for making scrambled eggs than using a pan or the microwave. Corey said: “Scrambled eggs are easy enough already, but this hands-off take lets you make a large amount for a crowd all at once. It’s a great alternative to doing it in batches in your frying pan, and you don’t need to worry about the eggs drying out while you finish up the rest of the breakfast spread.”

Corey’s method, which was inspired by a recipe in the book 3 Hands-Off Ways to Cook Eggs for a Crowd, uses the oven instead of a frying pan.

Oven-baked scrambled eggs tend to be moister than stovetop scrambled eggs because the oven’s slower, more even heat allows the proteins to set gradually.

This stops the moisture from being squeezed out, resulting in a softer, creamier texture.

Scrambled eggs recipe

Ingredients

• 24 eggs
• Two teaspoons of kosher salt
• A pinch of black pepper, to taste
• Two cups of whole milk
• 1.5 cups shredded cheese (such as cheddar)

Directions

Preheat the oven to 175C, then whisk the eggs and milk in a large bowl with salt and cracked black pepper.

Next, add the melted butter to a large baking dish and pour the eggs into the dish.

Bake uncovered until the edges start to set, about 15 minutes, then remove the dish from the oven.

If you are using cheese, add it at this point and stir well with a wooden spoon or spatula.

Return the eggs to the oven for 10 to 15 minutes until set.

The recipe creator suggests cooking for five to ten more minutes if your eggs are very large; go by how you like your scrambled eggs to look.

Stir the eggs again and add more salt and pepper to taste before serving.