Community Pick
Ruhrei.... Mennonite Scrambled Eggs
"This is a different and delicious way to make Scrambled Eggs, my MIL used to make them this way and we loved them!
Very creamy. She said originally they used to make eggs this way to stretch the eggs further when feeding a large family, now we just make them because we like them!
From the Mennonite Cookbook.
*Caution: These eggs are of a very creamy and different texture and need to be fully cooked and set through."
photo by I'mPat
- Ready In:
- 6mins
- Ingredients:
- 5
- Serves:
-
3
ingredients
directions
- Mix the flour and milk into a smooth paste, making sure there are no lumps.
- Add the eggs and salt and mix well into a thin batter.
- Melt butter in frying pan. Pour in egg mixture and fry over medium heat. Cut and turn with spatula until firm and COMPLETELY cooked through. Serve hot.
- Shredded cheese, green onion, fresh black pepper may be added on top if desired.
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Reviews
-
Tastes gummy to me -
This was really really good!!! I fried some onions and added it to the batter- we loved it! I will definitely make this again. -
These eggs are really good if you add something to it. My kids will only eat them if I add cheese. I usually add some pieces of bacon as well. These do not stick to the pan like regular scrambled eggs would and the clean up is a breeze. -
These are the scrambled eggs of my childhood. I have never had the recipe but now I do. I love these eggs. My Mother would add bits of bacon. So good. Thanks. -
These are great !!! I cut the recipe down to make 1 serving didn't feel like eating half a dozen eggs. I had these with my Sunday pancakes and syrup. Next time it gets some sharp cheddar or maybe even Colby cheese for sure. I always love lots of pepper on my eggs too. Thanks for an interesting addition to my collection. I don't think it will replace my sunny side up fried eggs just yet but its right up there !!!
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Tweaks
-
My family loved them! I really jazzed mine up too. I mixed in thin-sliced grilled white onions and garlic, Original Essence, Bacon pieces, and used soy flour instead of regular, cut the flour in half. Sprinkled with sharp cheddar! MmMmMm! -
I loved them. I found it to be more like an omelet! I used olive oil instead of butter was the only change I made. I had it as a filling for my lunch sandwich and I found very good as a low fat lunch. Thanks for sharing Leslie.
RECIPE SUBMITTED BY
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