Cooking scrambled eggs in a convection oven frees up stovetop space and works well for making larger batches for company. Like their skillet-cooked counterparts, oven-cooked eggs require a watchful eye to prevent burning or uneven cooking.
Cooking the Eggs
Preheat your convection oven to 300 degrees Fahrenheit and turn on the fan to keep air circulating through the oven. Pour beaten and seasoned eggs into a lightly greased, oven-safe pan and cover with foil. Cook for five to 10 minutes and pull it out of the oven to check for doneness. The USDA recommends cooking eggs to at least 160 F for safe eating.
Check, Stir and Finish
Remove the foil and stir the eggs with a spatula, scraping the sides and bottom of the pan. If the eggs are still too runny or not quite set, re-cover the pan and cook for another five minutes before checking again. Eggs can finish quickly in an oven, just like on the stovetop, so check frequently to prevent overcooking.
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