Scrambled Eggs Recipe

This scrambled eggs recipe, aka Rühreier, is so easy to make.

These are great for a German breakfast, lunch, or a light supper.

How to make scrambled eggs that are fluffy and yet creamy is really easy.  

It's all in knowing the right technique!

Use 1 tablespoon of liquid, either water or milk, for each egg using 2 eggs for each person. Then, using a whisk, whip the eggs and liquid until foamy.

Make sure that the yolks and egg whites are well mixed and that you don't see any separation. That's it. Fluffy and creamy scrambled eggs is the result!

In the following recipe, I've cooked bacon first and then added the eggs. Perfectly wunderbar!

Scrambled Eggs with Bacon


  • 8 eggs
  • 8 tbsp water or milk
  • pinch of salt
  • 3 oz bacon, diced


  • Using a whisk, mix eggs, water or milk, and salt until well mixed and foamy.
  • Using medium heat, fry bacon in frying pan until cooked.
  • Reduce heat and add egg mixture.
  • As egg mixture cooks, move cooked egg to edges of pan, until all is cooked.
  • Serve immediately.
  • Serves 4.

Extra tips ...

  • Use a non-stick pan if possible. That way you don't need to add any fat. 
  •  However, if you're using fat, butter works best. Heat the pan just warm enough to melt the butter before adding the egg mixture.
  • Use a wooden spoon to move the egg mixture that's cooked to the edges of the pan so that the uncooked egg can be cooked. 
  • The eggs are done when the bottom is done and the top is still a bit soft and creamy.

My Mutti's scramble eggs recipe always included bacon, so that's what I've posted above. If you'd rather just make plain scrambled eggs, omit the bacon and follow the same recipe. If using a regular pan, use about 1 tablespoon butter instead.

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