I highly recommend using a steamer if you have access to one, but if you don't have it, you don't have it. The good news is that the process for making scrambled eggs on the stove is about the same no matter how many eggs you're making - add as much beaten eggs as you're comfortable stirring in the pan, cook over low heat stirring occasionally.
The major ...
As MikeTheLiar mentioned, a steamer would help for this:
If you have more than one pan to cook them in of the same width & length by different depths, and they're not thin disposable containers, you might try making your own bain marie (double boiler) :
Place the larger one across the burner or two, and put an inch or so of water in it. (you should ...
I know that people frown upon recipes on here, but in the book "Quantity Recipes: From Meals for Many" by the New York State College for Home Economics, 1945, they recommend a serving size of 3/4 cup, which for 50 to 55 people is:
9 lbs ground beef
2 lbs ground pork
1 1/2 cups onions, chopped
1 cup beef dripping or other fat
5 qts kidney beans (#10 can) or ...
I know this is late, but in answering another 'bulk-cooking' question, I stumbled upon a website with advice specifically for turkey dinners (with a note that this is for 'holiday' dinners, that might be more generous than usual):
In case of link rot (although some characters didn't come through ... I ...
Pound per person for bone-in birds, so 140 pounds of turkeys (6-9 whole birds)
Sides are a half cup per person — 60 pounds potatoes, 18 heads of cabbage for slaw, 12 pounds pasta, and 70 cups stuffing.
This is the site I use
If you cook rice for 200 people you could consider 100 grams per person so a total of 20kg.
I'm making a lot of assumptions here, I know, like I have no idea what your other servings look like.
As a general piece of advice and as semi-professional chef, I'd recommend to use grams at all times. Cups is a volume-based measurements and rice has a lot of air ...