Ruhrei.... Mennonite Scrambled Eggs

~Leslie~'s Note:

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.

• Total Time: 6 mins
• Prep Time: 1 mins
• Cook Time: 5 mins

Ingredients:

Servings: 3

• 4 tablespoons flour
• 6 eggs
• ½ teaspoon salt
• 1⁄3; cup milk
• 1 ½ tablespoons butter

Directions:

1. Mix the flour and milk into a smooth paste, making sure there are no lumps.
2. Add the eggs and salt and mix well into a thin batter.
3. 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.
4. Shredded cheese, green onion, fresh black pepper may be added on top if desired.

Reviews

[5hungrykids]

These eggs are really good if you add something to it. My kids will only eat them if I add cheese. I usually add some pieces of bacon as well. These do not stick to the pan like regular scrambled eggs would and the clean up is a breeze.

[Hannahbirdie]

This was really really good!!! I fried some onions and added it to the batter- we loved it! I will definitely make this again.

[Chef #1353522]

These are the scrambled eggs of my childhood. I have never had the recipe but now I do. I love these eggs. My Mother would add bits of bacon. So good. Thanks.