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Nutrition Facts
Serving Size 1 (145g) Recipe makes 3 servings
Calories 253
Calories from Fat 151		(59%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 7.4g	36%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 442mg		147%
Sodium 581mg		24%
Potassium 187mg		5%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.8g
Protein 14.6g		29%
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Ruhrei.... Mennonite Scrambled Eggs

Recipe #139989 | 6 min | 1 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Oct 4, 2005

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.

SERVES 3 (change servings and units)

Ingredients

4 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 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.

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Featured Reviews for This Recipe

From: Chef #1353522

On Aug 16, 2009

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.

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From: ktenille

On Jul 6, 2009

These are delicious! We've made them a few times now. What an excellent consistency! I don't do much in the way of cutting them up just let them cook away and then toss some cheese on top. Thanks for the addition to our breakfast rotation!

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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.

6 people found this review helpful

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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.

4 people found this review helpful

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