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!
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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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Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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