Ruhrei Mennonite Scrambled Eggs Food

RUHREI.... MENNONITE SCRAMBLED EGGS

Ruhrei.... Mennonite Scrambled Eggs image

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

Ingredients

4 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 tablespoons butter

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

SCRAMBLED EGGS WITH MUSHROOMS

Scrambled Eggs With Mushrooms image

This crowd pleasing recipe comes from the January 2009 issue of recipes+ magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.

Provided by Sara 76

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 flat mushrooms
cooking spray
16 cherry tomatoes
6 eggs
2 egg whites
1/3 cup light cream
20 g butter
1 tablespoon chives, finely chopped

Steps:

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.

Nutrition Facts : Calories 209.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 341.1, Sodium 173.3, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 13

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