Ingredients for Ruhrei Mennonite Scrambled Eggs
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How to Make Ruhrei Mennonite Scrambled Eggs
- In a medium bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup milk until completely smooth and lump-free.
- Add 6 large eggs and 1/4 teaspoon salt to the flour-milk mixture. Whisk vigorously until thoroughly combined and a thin batter forms.
- Melt 2 tablespoons of butter in a non-stick skillet over medium heat.
- Pour the egg batter into the hot skillet. Cook undisturbed for 2-3 minutes, or until the edges begin to set.
- Using a spatula, gently push the cooked edges towards the center, tilting the pan to allow uncooked batter to flow underneath. Continue cooking and gently stirring until the eggs are completely set and no longer runny (approximately 4-5 minutes).
- Serve immediately. For extra flavor, garnish with shredded cheese, chopped green onions, and freshly ground black pepper.
- Enjoy these creamy, dreamy scrambled eggs – a true family heirloom recipe!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
37g
Carbs
3g