Financially the day was a bust... not enough people buying but they did like what I made so that was good. I did wind up making my eggs like I had mentioned in my OP. I did a couple batches - the first was 2 1/2 dozen eggs, a little half and half, salt and pepper. Beat it up well and poured it into my largest roasting pan. I baked it at 350 for about 20-30 minutes. They came out about 1/2 inch thick and I was only able to cut 15 squares so I didn't think I'd have enough (had no idea how much food I'd need). So I did another whole 2 1/2 dozen eggs and poured that into 2 jelly roll pans (11x18 maybe?)... same recipe except I used water instead of the half and half. Those came out much thinner, almost too thin, so when I made sandwiches I used the thickest of the thin ones and sometimes 2, especially after I realized how much I had and how few customers!! Since I made the eggs up the day before, as I had an order for a sandwich I heated the egg up on my grill pan along side the ham and english muffin, then topped it with the cheese. Everyone raved about how good they were, and after a week of eating them for breakfast I have to agree, they came out fabulously! If I were to do this again, I'd do it the same, just not quite as much!
let us know what you did and how it went. you will become the voice of experience for us.
Fitness Minutes: (8,676)
11/9/12 8:55 P
Another option would be to do the pan in a pan ("bain marie") method. Put your eggs in that same 13x9 pan, and place it in a larger pan filled with boiling water about 2/3 the way up. Bake in a moderatedly hot 375-400 degree oven till set. Should work almost like a custard and won't get a skin on the outside because of the cooking method. Should be able to slice it into squares.
Fitness Minutes: (120)
11/9/12 1:18 P
Can you get one of those catering trays w/ the sterno cans underneath them, to keep the eggs warm? That way you can just cook it all at once instead of worrying about making stuff when it's ordered.
You could probably even fashion a homemade version, like use a heating pad with a 13x9 cake pan on top of it, with foil to keep it closed up.
I love how you were roped into it, and then they requested an item that is very hard to do for a large crowd!
I have somehow been roped into cooking for a craft fair on Saturday. In general I will be OK because I'll do a huge pot of regular chili, veggie chili, and hot dogs. The one thing that was requested was egg-wiches... Does anyone have a suggestion on how to make the eggs in large quantity that can be kept hot and good yet easily made into sandwiches? I was thinking that I'd do mix the eggs like scrambled/omelettes and bake in a large pan that can then be cut into rectangles for the sandwiches... Then when someone orders I can just cut a square, add a piece of cheese and ham and put it on a warmed english muffin... does that sound like it will work? I have a feeling it will just be me working the kitchen and serving anyone who shows up...