My recipe for shirred eggs consists of 24 eggs, 2t salt, ½ cup melted butter, 2 cups milk. I stretched that recipe to 30 eggs and slightly increased other ingredients. Results were great. Then I bumped up to 36 eggs, 2½t salt, ¾ cup of melted butter, 3 cups of milk. The results were good, except that some butter dropped out as the eggs cooled during service. Do I need to increase all ingredients on the ratio of the original recipe if I'm...
Originally asked by NjyReading on Stack Exchange (cooking) (CC BY-SA 4.0).
