eggs for catering breakfast-served in heated chaffers

L

lovetocook

Member
Hi All,

I am new to this site and am catering a brunch tomorrow morning!

I am preparing 2 egg dishes, one just scrambled eggs(made with cream and butter) and served with side dishes of salsa,cilantro,sour cream -and mexican cheese.

The other egg dish is more of a casserole ,cooked crumbled sausage,sun dried tomatoes,and then a cheese egg cream mixture pored over and over baked for 1/2 hour.

My dilema is how to cook both dishes ( for 50 people) transport them, 20 minutes drive away, and then set them is the heated chaffers without turning to rubber, or be undercooked.......any suggestions?

 
Welcome, lovetocook. I would undercook them just slightly, and keep them as warm

as possible. Set them in the chaffers with the heat turned down a little--i.e. with the sterno partially covered.

As long as they're consumed within a few hours you'll be OK safety-wise.

If there is any way at all you could do the scrambled eggs on site, I would opt for that.

Good luck, if I'm not too late.

 
welcome! this is a toughie. I hope it went well. Let us know how they turned out and anything you

might have learned about the making/transporting/serving that might help us if we have to do this sometime.

 
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