Best Swedish Country Style Scrambled Eggs Recipes

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

SWEDISH SCRAMBLED EGGS

Steps:

• Whisk together the eggs until they are light yellow and frothy.
• Add the chunks of cream cheese, the dill and the garlic powder to the eggs and stir to combine. Season with salt and pepper as desired.
• Spray a medium-sized skillet with non-stick cooking spray, and heat over high heat until the fat begins to sizzle.
• Pour the egg mixture into the pan and reduce heat slightly. Stir eggs gently to scramble until they reach the desired consistency.
• Serve immediately.

SWEDISH COUNTRY STYLE SCRAMBLED EGGS

Steps:

• Heat butter in a fry pan.
• Stir in the flour until blended.
• Add the milk, mixing well.
• Cook over low heat for 10 minutes.
• Carefully beat the eggs into the sauce.
• Season with salt and pepper.
• Serve with fried bacon or sausages.

SWEDISH EGGS

Steps:

• Peel eggs.
• Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.
• Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.
• Deep fry until well browned.
• Drain on paper towels and keep warm until all are fried.
• Cut in halves, lengthwise and serve hot.
• Nice, too, served on toast points with a cheese sauce, as a luncheon dish.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
• Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender.
• Add onion and green pepper.
• Cook and stir for 3 or 4 minutes or until crisp-tender; drain.
• Stir in the reserved bacon.
• In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet.
• Cook and stir until eggs are completely set.
• Sprinkle with cheese and let stand until cheese has melted.

SCRAMBLED EGGS HOTEL STYLE... VERY SIMPLE

Steps:

• In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
• Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
• * Tip for lesser eggs or more eggs per batches.
• The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

SWEDISH COUNTRY INN'S RUSKS

Steps:

• Cream shortening and sugar.
• Add remaining ingredients.
• Spread dough in greased 9 x 12-inch pan.
• Bake at 350F for 1 hour.
• Remove from oven and brush with cream.
• Sprinkle with cinnamon and sugar if desired.
• Let cool for 15 minutes.
• Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
• Dry in 200F oven for 1 to 2 hours.
• These will keep for a long time; airtight container preferred but not necessary.
• Also freeze well.