Ruhrei.... Mennonite Scrambled Eggs

From: katia

On Feb 14, 2008

I loved them. I found it to be more like an omelet! I used olive oil instead of butter was the only change I made. I had it as a filling for my lunch sandwich and I found very good as a low fat lunch. Thanks for sharing Leslie.

From: Sharon123

On Nov 2, 2007

My husband and I loved this. He said next time he might pour syrup on them. Thanks Leslie! Made for Australian Recipe Swap-Nov. 2007!

From: bluemoon downunder

On Oct 14, 2005

What a wonderful inspiration for Saturday brunch were -Sylvie-’s great, recently posted photographs! I’m far from being a big fan of scrambled eggs. They always taste bland and I don’t like the almost slimy milky texture of the average scrambled eggs dish. These scrambled eggs were as -Sylvie- said rather like a cross between scrambled eggs and pancakes. Well, the way I made mine, I’d say more like a cross between scrambled eggs, an omelet and a pancake! I added some chopped chives to mine, some leftover potato roughly diced and I went with the option of adding some grated cheese, which I mixed into the egg mixture. I also added some freshly ground pepper. I just loved the flavour and the texture, which was really quite creamy. I’ll be making these again! And next time, to make them even creamier – and this will certainly ensure that this will be an occasional decadent brunch treat rather than a regular one! – I’m going to add some cream. Once you start adding other ingredients, the possibilities are endless: whatever leftovers you have or whatever you fancy! Thanks for posting this recipe, sarahsmomi. It’s one I know I’ll be playing around with and enjoying again.

From: Studentchef

On Apr 22, 2007

The scranbled eggs went really well with my family. Everyone enjoyed them, and since I cooked them thoroughly just like in the directions, no one could tell if there was flour in it. I may have used a little more than a 1/3 cup of milk because it took longer to cook, but it still came out great.