Ingredients
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4
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6
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1/2
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1/3
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1 1/2
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-
-
-
-
-
-
-
-
-
Directions
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.,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 !!!,looks, smells, tastes very close to a dutch baby, which makes sense since they share the same ingredients. i was sorry i didn’t have lemon to squeeze on it, but i did have powdered sugar and sprinkled on half of it. the other half i tried with salt & pepper, but i think i prefer it sweet!
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Steps
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1
Done
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Mix the Flour and Milk Into a Smooth Paste, Making Sure There Are No Lumps. |
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2
Done
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Add the Eggs and Salt and Mix Well Into a Thin Batter. |
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3
Done
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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. |
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4
Done
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Shredded Cheese, Green Onion, Fresh Black Pepper May Be Added on Top If Desired. |
