These family-size butter scrambled eggs preserve the source’s complete measured formula: twelve eggs, three-quarter teaspoon mineral salt, and one-half cup butter. The batch is large enough for a family breakfast or make-ahead portions without borrowing quantities from any smaller scramble.
Large-batch eggs are useful in our house when several of our six children need breakfast from the same skillet. The important part is keeping the full batch moist instead of letting the first curds dry while the center is still loose.
What Family-Size Butter Scrambled Eggs Taste Like
One-half cup butter makes the twelve eggs rich, soft, and glossy. The measured mineral salt seasons the whole batch evenly without requiring each portion to be guessed at the table.
Where They Fit On GAPS
This is a Full GAPS formula. The source’s unmeasured ham and cheese ideas are omitted so the card remains the complete three-ingredient recipe.
Whisk All Twelve Eggs With The Salt
Crack twelve eggs into a large glass bowl. Add three-quarter teaspoon mineral salt and whisk until the color is even and no clear ropes of white remain.
Melt The Full Butter Measure
Melt one-half cup butter in the exact Le Creuset Artichaut skillet over medium-low heat. The butter should be fully liquid and hot but not brown.
Scrape And Fold The Large Batch
Pour in the whisked eggs and begin scraping the black enamel immediately. Fold set curds through the loose egg so the butter distributes through the batch.
Remove the skillet from the heat when the eggs are set but still moist and glossy. No liquid egg should run across the pan, and the curds should not have browned edges.
Make-Ahead Storage
Serve immediately or cool promptly and divide into covered glass containers. Reheat gently in a low oven or skillet only until warm so the curds do not dry out.
Frequently Asked Questions
How Many People Does This Serve?
The source gives a family batch but does not state a numeric serving count, so this card does not invent one.
Can I Reduce The Butter?
Reducing it changes this formula. Use the measured one-half cup for twelve eggs.
Can I Add Ham Or Cheese?
Those ideas were unmeasured in the source and are not part of this complete card.
Can I Double It?
Use the card’s 2× control so the eggs, salt, and butter double together. Use cookware large enough for the increased volume.
Recommended Equipment
- Le Creuset Signature 10.25-inch skillet in Artichaut
- Large glass mixing bowl
- Whisk
- Flexible silicone spatula
- Covered glass storage containers
Family-Size Butter Scrambled Eggs for Full GAPS
Ingredients
Equipment
Method
- Crack the 12 eggs into a large glass bowl. Add the 3/4 teaspoon mineral salt and whisk until the whites and yolks are completely combined.
- Melt the 1/2 cup butter in the Le Creuset Artichaut skillet over medium-low heat until fully liquid and hot without browning.
- Pour in the whisked eggs and begin scraping and stirring so the butter is distributed through the curds.
- Continue cooking and folding until the eggs are set but still moist and glossy, with no liquid egg running across the skillet.
- Transfer the eggs immediately for serving, or cool promptly and portion into covered glass containers for make-ahead breakfasts.
Notes
Tried this recipe?
Let us know how it was!More Full GAPS Breakfasts
The planned WFLI Full GAPS Breakfast Guide will organize family-size and vegetable formulas separately. Watch the WFLI shop for the release.
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