Ingredients:

  • 48 Large Eggs
  • ½ cup Heavy Cream (or Whole Milk)
  • 6 Tbsp Unsalted Butter (divided)
  • 2 tsp Fine Sea Salt
  • 1 tsp Freshly Cracked Black Pepper
  • ¼ cup Fresh Chives (finely chopped)
  • 2 Tbsp Cold Water

Instructions:

  1. Whisk the Base: Crack all 48 eggs into the extra-large mixing bowl. Add the heavy cream (or milk) and 2 tablespoons of the measured unsalted butter, cubed.
  2. Aerate Thoroughly: Whisk vigorously for 2–3 minutes until the mixture is homogenous, slightly frothy, and pale yellow. Ensure all components are fully combined.
  3. Hold the Salt: Cover the bowl and let the mixture rest at room temperature for a maximum of 15 minutes while you set up your cooking stations. Do not add the salt yet.
  4. Final Seasoning: Just before the first batch of eggs hits the pan, incorporate the salt and pepper into the mixture.
  5. Set Up Batches: Divide the seasoned egg mixture into two equal portions for two separate cooking batches. If only using one pan, cook in four smaller batches.
  6. Melt the Fat: In one large non-stick pan, melt 2 tablespoons of the remaining unsalted butter over very low heat. The butter should foam gently but not brown.
  7. Introduce the Eggs: Pour half of the first batch (a quarter of the total mixture) into the warm pan. Immediately add 1 tablespoon of cold water—this helps temper the mixture and prevents scorching.
  8. The Scramble: Immediately begin stirring and folding the eggs using the silicone spatula, scraping the entire surface of the pan continuously. Work slowly, pushing the cooked curd from the outside toward the center.
  9. Monitor Texture: Continue stirring over low heat for 5–8 minutes. Remove the pan from the heat briefly when the eggs are mostly set but still look wet and slightly underdone (like creamy polenta). The residual heat will finish the cooking.
  10. Transfer and Repeat: Immediately transfer the finished batch to your pre-warmed chafing dish or serving vessel. Wipe the pan clean with a paper towel, add fresh butter, and repeat Steps 6–10 until all the egg mixture is cooked.
  11. Garnish: Once all eggs are transferred to the warming vessel, sprinkle liberally with the fresh chopped chives.
  12. Hold Temperature: Keep the scrambled eggs covered in the warming vessel (aiming for 60°C/140°F) for no longer than 60–90 minutes before serving. Stir gently every 15 minutes to redistribute moisture.