Prep 5 mins
Cook 10 mins
The beauty of rumbled eggs is that they cook practically on their own, and it's very hard to ruin them by overcooking.
- Put a saucepan of boiling water over a low heat.
- Put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water.
- When the butter is hot and clear, pour in the egg mixture and stir twice.
- They can then be left over the gently simmering water while you set the table.
- Give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking.
- As soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed.
- Serve on buttered toast.
I just had to try this recipe simply because it looked so odd! DH and I had for a late breakfast on a Sunday morning...FANTASTIC! Served on buttered toast and it was just awesome! Will definitely make again!
Very good. I also cooked it longer, so it became pieces of agg porridge :) but tasted great. Thank you!
I had to try this recipe because the cooking method was so different. I cooked it a little thicker than recommened and my family called it egg butter. It's a keeper.