1/13 Photos of 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.
My Private Note
Units: US | Metric
- 1Mix the flour and milk into a smooth paste, making sure there are no lumps.
- 2Add the eggs and salt and mix well into a thin batter.
- 3Melt 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.
- 4Shredded cheese, green onion, fresh black pepper may be added on top if desired.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Ruhrei.... Mennonite Scrambled Eggs
Serving Size: 1 (145 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 249.1
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 7.4 g
- Cholesterol 391.0 mg
- Sodium 593.7 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 14.5 g