This scrambled eggs recipe ("Rühreier") is so easy to make. You'll learn how to make scrambled eggs that are fluffy and yet creamy. Great for a German breakfast, lunch, or a light supper.
Making scrambled eggs that are fluffy and creamy starts with 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, liquid, and salt until foamy.
Make sure that the yolks and egg whites are well mixed and that you don't see any separation.
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.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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