I occasionally cook brunch for my wife's church.Among the items I prepare are scrambled eggs for 125. They have an ancient electric range and no pan large enough to cook all the eggs in one batch. It always creates last minute stress for me. Does anyone have any suggestions about possibly cooking eggs slowly in a hot water bath? I have a bunch of sous vide equipment so I could get a large volume of water heated, say in a cooler, then put the eggs in sealed Ziploc bags and submerge. I've seen scrambled eggs cooked in bags @ free breakfast buffet hotels but I've never paid much attention. Can I buy these type of ready to boil scrambled eggs @ a food service distributor like Restaurant Depot or Sysco? Do they taste good? I'm reluctant to try to bag my own for fear of the bag opening during cooking. Any ideas?