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
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