In a 9 by 13 glass baking dish put 1/2 cup butter (yes, butter, the real thing) then place the pan in the oven at 350 degrees F. to melt.
Break 24 large eggs, one at a time into a small dish, then pour them in a very large bowl. VERY large. When the eggs are all in the bowl, use a whisk to make them homogeneous. Carefully pour in 2 cups milk, 2 teaspoons salt, and 1/2 teaspoon ground black pepper. Stir well until the milk disappears into the eggs.
Remove the glass dish from the oven. If the butter is not completely melted, help it out by stirring it around a bit. With extreme caution, pour the egg mixture into the pan and place the pan back into the oven for 10 minutes.
Remove pan from oven, place on counter and carefully stir the partially cooked eggs. Return pan to oven for 10-15 more minutes, or until the eggs are cooked and set.
|This is all that was left!|
Serve immediately, or at least, pretty soon.
These eggs came out nice and fluffy and so soft and delicious. I ate mine with a nice fat chopped tomato. No one else did. Especially not Dear One, but it is summer and the tomatoes in the garden are ripe and so delicious. Who can resist a tomato with every meal?
One note: there was a little melted butter on top of the eggs when they were removed from the oven. I stirred it into the eggs before serving them. I do not think anyone minded the extra butter...