I decided to cook all the liquid eggs in a box, see the picture below.

My first attempt was to boil them in a pot with a little water over a stove. But soon, I found that some egg ingredients stuck to the inner surface of the pot, and when the stuck part became over-cooked and started to turn dark, the remaining part which was some distance away from the inner surface of the pot was still liquid.

Then I changed to bake them in a oven. The result seemed to be better. All the eggs in the pot seemed to be baked more evenly.

In general, when dealing with food which might stick to the pot, how can I cook the food more evenly?

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    partial duplicate: cooking.stackexchange.com/questions/65084/… – Cascabel Dec 1 '16 at 4:45
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    Also... have you made scrambled eggs in normal quantities before? Saying you tried boiling them makes it sound like you haven't. – Cascabel Dec 1 '16 at 7:45
  • Are you trying to cook the whole package at once? What is the result you are looking for? – GdD Dec 1 '16 at 10:17
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    Even in a commercial kitchen on a large grill I would not try to fry a quart at once. How many eggs are you going to freeze per bag? Just cook that many at a time in a large skillet with little bit of non stick spray or butter. – paparazzo Dec 1 '16 at 12:30
  • @Jefromi : unless he's talking about a double boiler. – Joe Dec 1 '16 at 15:14

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