Eggs for Eighty

I have made eggs for 24 people but never eighty. I plan to do the eggs in muffin tins - is there a way to keep the cooked ones warm so I can get them all ready and join the fun? There are four ovens so I can cook all at once if I have the ingredients ready to go. I'll need help to get them out onto the buffet tables. Can I just put them all into those foil baking pans with covers or do I have to use the heated things with the sterno underneath? I'm assuming the eggs will go real quick but don't want to risk anyone getting sick.
Maybe I should do mini quiches instead of visible egg in each tin.
Have you ever volunteered to do something and then doubted your sanity?

ps The individual portions is an effort to have each guest take ONE. In the past I've served big quiches and had people take giant servings since there are no servers dishing it out.

Suggestion - line the muffin tins with foil cupcake thingys. Will be easier to get out of the pans, the foil will help hold the heat (and shape). If the line is going to move along quickly, I would think the foil baking pan with lid will hold the heat, especially it you do not uncover all at the same time - stagger cover removal - if you can.

Frittata. You can cook the whole thing and then cut up and serve.

Phineas ... I would do that except last time I had people taking too much - I had it precut and they'd take two or three portions and we ran out. Guess who got none? Since I'm providing all the ingredients myself I'm making just a bit more than enough .. I really want people to just have an obvious single serving.

seashanty said:

Phineas ... I would do that except last time I had people taking too much - I had it precut and they'd take two or three portions and we ran out. Guess who got none? Since I'm providing all the ingredients myself I'm making just a bit more than enough .. I really want people to just have an obvious single serving..

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I guarantee that unless you have someone serving them, people will take more than one.... even if you have a sign that says "one per person, please". It's at that point that they don't consider themselves to be a person and take 3.

We always plate and serve our entree so people don't take too much and then don't eat it. We always offer seconds, but usually our quantity (and peer pressure) keep them from going crazy.

I'm with Charlie here. People are going to take more than one especially when they will look so yummy! You better make some extras!

With 80 people going through the line, I would get a warmer. They have some cheep ones at places like Party City.

Not every person likes eggs, so for the two that take extra three may not take any. You can't try to control every person, it is best to just offer it up and let them at it. I learned a trick a while back that for the more expensive, or lesser quantity items put them at the end of a buffet spread. People at the start always take the most, the first few dishes are always empty before the last dishes in the line. In other words put the shrimp cocktail at the end. Potatoes and eggs at the beginning.

OK! I guess I can't control anything unless I stand there dishing them out ... I will ask for a volunteer and tell her/him that I've got a limited quantity so it's one a piece until everyone comes through the line. I will put the eggs at the end since they are the main event. No shrimp cocktail at this brunch. Unless someone else brings it

ps I guess my impulse to jump in and do this and be generous got the better of me and now I'm running through past scenerios in my mind. A few years ago my helper either didn't understand or was too intimidated to say please come back for seconds after we've served everyone (with a smile) and served out too much .... so we ran out before all came through the line including me.
Imagine if I cook too much!

Halfmoonbay said:

Not every person likes eggs, so for the two that take extra three may not take any. You can't try to control every person, it is best to just offer it up and let them at it. I learned a trick a while back that for the more expensive, or lesser quantity items put them at the end of a buffet spread. People at the start always take the most, the first few dishes are always empty before the last dishes in the line. In other words put the shrimp cocktail at the end. Potatoes and eggs at the beginning..

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That's a great tip, thanks! Since I've never done a buffet before I would never have thought about where to place items.

Breakfast Diva said:

Halfmoonbay said:

Not every person likes eggs, so for the two that take extra three may not take any. You can't try to control every person, it is best to just offer it up and let them at it. I learned a trick a while back that for the more expensive, or lesser quantity items put them at the end of a buffet spread. People at the start always take the most, the first few dishes are always empty before the last dishes in the line. In other words put the shrimp cocktail at the end. Potatoes and eggs at the beginning..

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That's a great tip, thanks! Since I've never done a buffet before I would never have thought about where to place items.
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Breakfast Diva said:

That's a great tip, thanks! Since I've never done a buffet before I would never have thought about where to place items.

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That hotel guy, Anthony, mentioned that on one of his shows. Makes sense.