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Scrambled Eggs

10 Portions

Eggs – Beaten 4

Milk 100ml

Salt To taste

Pepper To taste


50 Portions

Eggs – Beaten 20

Milk 500ml

Salt To taste

Pepper To taste


100 Portions

Eggs – Beaten 40

Milk 1 litre

Salt To taste

Pepper To taste


  1. Using a double boiler, or a pan, while cold add the eggs and beat well
  2. Add the milk
  3. Add the seasoning
  4. Heat the pan slowly, so to prevent the eggs burning, whisking regularly
  5. The eggs will be cooked once they have reached 75˚C or 30 seconds
Key Points

Eggs, Milk