Breakfast Buffet Idea with Scrambled Eggs for 10 People

Instructions:

1. Crack all 30 eggs into a very large mixing bowl. Note: Using a separate small bowl to crack each egg first prevents a single bad egg or shell from ruining the whole batch.
2. Whisk the eggs vigorously until no streaks of white remain. You want a completely uniform, pale yellow liquid to ensure even cooking.
3. Create a slurry by mixing the cornstarch and cream of tartar with a splash of the heavy cream. Note: This prevents clumps of starch from forming in your eggs.
4. Pour the slurry and the remaining heavy cream into the eggs, then add the salt and white pepper. Whisk again for one full minute to incorporate air.
5. Place a large, heavy bottomed skillet over medium low heat and add the butter. Wait until the butter is foaming and sizzling but not browning.
6. Pour the egg mixture into the center of the pan. Let it sit for about 30 seconds until the edges just begin to set.
7. Use a large silicone spatula to gently push the cooked edges toward the center, allowing the raw egg to flow into the hot space.
8. Continue this fold and push motion slowly. Note: Aggressive stirring creates small, dry crumbles; slow folds create large, velvety clouds.
9. When the eggs are 80% cooked and still look slightly wet, sprinkle the shredded cheddar over the top and fold once more.
10. Remove the pan from the heat until the cheese is just beginning to melt. The residual heat will finish the cooking process perfectly.
11. Transfer immediately to a pre warmed serving dish and garnish with the freshly snipped chives.