Prep 2 mins
Cook 5 mins
This is an old family (perhaps PA. Dutch) recipe my mom used to make for us on cold winter mornings. Since the recipe is very basic yet fulfilling as is, you can add your own extra ingredients to perk it up such as crumbled bacon grated cheese or ethnic seasonings. Try the basic recipe first then go from there. The recipe satisfies the desire for eggs without the greasy mess of frying.
- Beat eggs and milk in bowl with whisk or fork.
- add salt and pepper.
- Melt butter in sauce pan on low to medium heat.
- pour eggs and milk into sauce pan and turn to high.
- Stir occasionally to blend in butter and keep contents on bottom from burning.
- Bring mixture to boiling point and reduce heat to medium.
- The egg soup will start to thicken and become lumpy.
- Leave on medium for about 1-2 minutes stirring to prevent burning.
- Turn off stove and let sit for another 2 minutes to finish
- Serve in bowl with toasted buttered bread.
Well, the title caught my eye and my curiousity got the best of me so I had to give this a try. The title should have given me an indication of what to expect, but I was still surprised to find that I had a lump of scrambled egg in the middle of a watery "soup" mixture. Now, I like my scrambled eggs firm, not runny so I was very tempted to pour off the "soup" part, but I told myself I was going to try the recipe like it was written. I did add 1/4 cup cheddar/jack cheese to the top of the finished product because I love cheese with my eggs, but did everything else as directed. Anyway, I sat down to eat and discovered that this was not as bad as I was thinking it might be. In fact, the soup had a warm, buttery taste, while the eggs tasted like regular scrambled eggs. I can see why it might be a good warming breakfast on a cold, snowy day. Here in south Texas, that almost never happens! I'm glad I tried it, but it's not something I'll make again. Thanks Bar-b-blues for an interesting treat!