Method: Baked Scrambled Eggs

• Begin by preheating your oven to 350°F (175°C). This ensures that your baked scrambled eggs cook evenly and thoroughly.
• In a large mixing bowl, crack open the 12 large eggs. Add 1 cup of milk, 1/4 cup of water, and 1 teaspoon of salt. Use a whisk to beat the mixture until it is well combined and slightly frothy. This will incorporate air into the eggs, which is essential for a light and fluffy texture.
• Slowly add the 1/4 cup of melted and cooled butter into the egg mixture. Whisk gently to combine, ensuring that the butter is evenly distributed throughout the mixture.
• Lightly grease your 9x13 inch baking dish with cooking spray or a bit of additional melted butter. Pour the egg mixture into the prepared dish, ensuring an even layer for consistent baking.
• Place the baking dish in the preheated oven and bake for 25-30 minutes. Halfway through the baking time, use a spatula to gently stir the eggs. This will promote even cooking and prevent any overcooking around the edges.
• The baked scrambled eggs are done when the center is set and a light golden color appears on the top. You can test this by inserting a knife into the center; it should come out clean.
• Once cooked, remove the dish from the oven and let it cool for a few minutes before slicing into squares. Serve the baked scrambled eggs warm, garnished with fresh herbs or your favorite toppings, if desired.