I would like to thank you for all your help, invaluable insights, and quick replies.
Tigerwoman, you were the first one to answer to me, and I owe you special thanks; I am very grateful to you and your chef!
Indeed, the logistics, and your experience in talking to clients play an essential role in catering. Unfortunately, there are some clients that either think they know more than you, or they simply cannot be convinced about other options! I believe that you all agree that sometimes our work is not simple at all!
That was my case! Initially, my client wanted an omelette station, which would have been perfect! After setting up everything, my client decided that smell would affect the place, and ask me for the scrambled eggs. Anyway, to make the story short I could not convinced her to choose something else; therefore the panic the night before!
However, as the bard says: "all is well, when it ends well!" I cooked 15 dozen eggs, right before I left the store, but 12 eggs at a time! I did add butter, and milk to them. I tried with cream cheese for the first dozen, but I did not like the texture. I have to say that I add something else, that I get from Europe and it is pretty much a veggie spice. Then, I put the pans in hot boxes, and kept them until the event started at 8:00 AM, including the driving, and set up. They kept wonderful! No greens, no smell, and believe it or not, they were still warm! I got so many compliments!
Once again thank you so much for all your help, and for taking the time to answer back!