Swedish Country Style Scrambled Eggs

"This recipe came from the worn out cookbook of my former neighbor whose parents came from Sweden. When she died I got all her cookbooks so there are some authentic recipes to be found. I have yet to try these but believe me she was a great cook!"
photo by NcMysteryShopper photo by NcMysteryShopper
photo by NcMysteryShopper
Ready In:




  • 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.

Questions & Replies

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  1. Jan M.
    This sounds similar to a Swedish recipe my dad used to make called Egg Rura. I just made it this morning for the first time. Nice memories of my dad. I think I will tweak it with this recipe next time. Thanks for sharing it.
  2. jw.deeksfood
    If you are looking for some egg milk, follow the directions and you'll get that no problem. If you want some decent, but nothing special, normal scrambled eggs, cook for about twice the time indicated, and that's what you'll get. If you're looking for anything like what's photographed... you won't find that here. 3/5 for the actual end result. 1/5 for the instructions, and how close the end result matches the photo.
  3. Coragee T.
    These are absolutely delicious! I made some bacon before I made these, and used the bacon grease and decreased the butter. I also cut the recipe in half for it was only for me and my mom (who has way less of an appetite than I do). They turned out delicious! They are very hearty and full of flavor (especially with the TBS or so of bacon grease). I highly reccommend!
  4. Sunny In Florida
    These were a lovely addition to my Christmas morning breakfast. My DH and I both loved them and so did my grandaughter! Roni
  5. sallyscreations
    This is the recipe that my Mom made every holiday for bre43akfast. She had it passed down to her, from her Mom that was born in Sweden. Thank you so much for posting this recipe, as this was my favorite from her. But she never wrote down the recipe for me, as it was always um a little of this and a little of that. Can't wait to taste it tomorrow morning.



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