Scrambled Eggs (Ruehreier)

Greetings, Roadfooders!

I love this simple dish, 3 eggs, a little milk or cream, salt, pepper, a buttered pan, there you go...

I like them "creamy", together with buttered toast, sometimes I add very little parmesan cheese, or I roast croutons from white bread in the pan, and pour the eggs over the crispy croutons.

I am very sure, the most of you love Scrambled Eggs, what is your fav. preparation?



Gerührte Regards

Michael

A typical dish served here in Northern Germany is Rühreier mit Krabben. (Scrambled Egg with Prawn).



Trad. served with Schwarzbrot (Black Bread), and salted butter, nothing else...

Kind regards

Michael

Michael_Germany
 
I love this simple dish, 3 eggs, a little milk or cream, salt, pepper, a buttered pan, there you go...
Michael

That is how most people order scrambled eggs in diners in the New York City area. Some diners add milk or cream; most do not. The eggs are usually served with toast and some form of roasted potatoes.

Moin David!

Nice to read you again, as far as I know, the origin of Rühreier/Scrambled Eggs was the typical italian Frittata...

http://en.wikipedia.org/wiki/Frittata

Here in Germany, it is common, to pour the egg/cream mixture over Bratkartoffeln (Fried Potatoes)

Just add some german Mettwurst sausage, and three eggs "sunny side up", we call this a Bauernfrühstück (Farmers Breakfast).

But this dish is also served without the fried eggs, like this...



I am very hungry now...

Kind regards

Michael

And then there's salami and eggs and lox and onions and eggs.

I leave my lox for the bagel and love eggs and onons.

Fry up some onions so that they're almost black and mix in the eggs.

I can't stand wet scrambled eggs.  Mine have to be dry.

I prefer 3 eggs fried in some bacon drippings. I eat this about once a month.

I love matzo brei. For the non-Jewish folk out there, thats matzo thats been broken up into small pieces, softened in milk or water and scrambled with eggs.

  Personally, I prefer my scrambled eggs to be a little on the dry side. I do add milk or cream to soften them and I make sure to cook them on very low heat so that they don't turn rubbery. My oil of choice is bacon fat. Add some caramelized onions and serve on rye toast. Thre best eggs ever!!!

JMHO

David O.

I remember the first time i had scrambled eggs in a french bistro.  They were soo loose and runny I considered them under cooked.  It took me a few tried to come to terms that I actually liked them that way.  Very different from the very firm set I was used to.  Much moister and etherial.

First off, scrambled eggs need to be cooked on medium or lower heat.  If your eggs have ever come out watery, it's because the temperature is too high.  Secondly, scrambled eggs are not supposed to be brown, although that's a matter of personal preference.  Thirdly, the eggs should not be over-beaten.  You're not making an omelette.

I mix my eggs with a very small amount of half&half until just combined.  When the butter is hot, add them to the pan and stir occasionally as they set.  Near the end of preparation, I add a couple TBSP of cream cheese and cut it into the eggs.  This gives the eggs a nice creamy richness.  Care should be taken not to overcook the eggs or they become dry and chewy.