Oma's Scrambled Eggs Recipe

➤ by Gerhild Fulson

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 making 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 are the result! Cooking ham first and then adding the eggs is perfectly wunderbar!

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.

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Oma says:

Mutti usually served bacon with our scramble eggs recipe. Just make the scramble eggs below without the ham and serve the bacon on the side, or omit it totally.

If you'd rather just make plain scrambled eggs, omit the ham or bacon and follow the same recipe. If using a regular pan, use about 1 tablespoon butter instead.

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Ready for Mutti's Scrambled Eggs?

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