You'll never cook eggs for a crowd any other way again
Cooking eggs for a crowd can be enough to bring out a charming, bulbous, stress vein in even the most zen of hosts. Poaching eggs for any more than two people is a nightmare and both scrambling and frying eggs for a horde requires the kind of equipment and forward planning only a catering company would be prepared for.
But fear not: we have the solution, and it comes in a sheet pan.
Yes, that's a large metal pan that's going to solve all your problems.
This way of making eggs – which ends up somewhere between an omelette and a souffle – means you can cook for up to 16 people in 20 minutes and with minimal washing up. Plus, they taste and look absolutely gorgeous, which is a bonus. If you don't have a non-stick sheet pan – which is a roasting tin with shallow sides to make it easier to get the eggs out – an ordinary roasting tin well-lined with buttered baking parchment works just as well.
What you'll need
You can, by all means, make plain sheet eggs with just lots of salt and pepper – which you can slice into individual portions and serve on buttered toast – but it's nice to add extra flavours as well.
In this recipe, we went for summery flavours of frozen peas, courgette, goat's curd, parmesan, mint and fennel tops. It's difficult to know how many eggs you'll need because it'll depend upon the size of your pan, but you'll want your eggs to come about half an inch up the pan once you've added all your ingredients. In this case, we used 12 eggs.
Mint and peas not your thing? Roasted vegetables, sweated onions, chorizo and about any cheese you can think of also work brilliantly well.
Nailing your prep
The joy of sheet eggs is that there's really not much to the prep. In this case, we just speedy-peeled our courgette into long ribbons and added the frozen peas and herbs to the buttered and lined roasting tin, then added whisked, seasoned eggs and grated parmesan. We then poured the whisked eggs over the whole lot and dotted the top with teaspoons of goat's curd.
These will need around 20 minutes in an 180°C oven, but you'll know they're done when the eggs are just set in the middle and they've begun to get puffy and brown.
How to serve
We love these eggs with slices of crunchy bread, but they're amazing with everything from bacon to a green salad if you want to take brunch into lunch territory.
Eggstraordinarily good, you could say (not even a little bit sorry).