Ruehrei Scrambled Eggs Food
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.
Provided by Leslie
Categories Breakfast
Time 6m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 249.2, Fat 16.4, SaturatedFat 7.4, Cholesterol 391.1, Sodium 593.8, Carbohydrate 9.9, Fiber 0.3, Sugar 0.4, Protein 14.6
RUEHREI (SCRAMBLED EGGS)
This is a german recipe my grandma always made. The ingredients are ones that are always on hand and it cooks up so quickly. My kids think they look and taste more like chopped up pancakes. We enjoy putting maple syrup on them!!
Provided by Elcowgirl
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients into a smooth dough, except eggs, which you beat well, and fold into first mixture.
- Put grease in frying pan and heat.
- Put in egg mixture, brown on both sides, cutting and turning while browning.
- Some like the ruehrei in larger chunks, others finer.
Nutrition Facts : Calories 417.8, Fat 25.1, SaturatedFat 10.2, Cholesterol 346.6, Sodium 766.1, Carbohydrate 30.1, Fiber 0.8, Sugar 0.7, Protein 16.7
SCRAMBLED EGGS
The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.
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