This recipe is a classic from as far back as I can remember. It's from the Mennonite Treasury and can also be found in the white recipe book.
3 eggs
1/2 cup milk
4 Tbsp cream
1/2 cup flour
1/2 tsp salt
Mix all ingredients into a smooth dough, except eggs, which you beat well, and fold into first mixture. Put 2 Tbsp butter in frying pan and heat, put in egg mixture, brown on both sides, cutting and turning while browning. Some like the reuhrei in larger chunks, others finer, depends on how you are used to it. Serves 2.
Notes:
I don't think I've ever done the two-part mixing process as written above. Sheesh. Chuck it all into the Kitchen Aid and whisk the tar out of it!
If you are making more than one batch of this stuff, divide it between two frying pans, or like I tried today for the first time, I poured it into my baking stone pan and baked it for about 20 minutes. I did the cutting and turning as suggested in the recipe. It worked great!
Here's my favorite thing! I've revised this recipe a handful of times. I've fried a little bit of onion and meat before adding the eggs and continuing to fry it. Today I fried half a pound of bacon, scattered it over the eggs in the baking stone pan and then after it was done baking, I sprinkled the top with diced tomatoes and a little green onion. Makes for a full meal.
These eggs (the plain version) are a perfect side for watermelon. MMM!
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