Egg stew - delicious scrambled eggs from the post-war period
Time
Preparation time: 10 min.
Cooking or baking time: 10 min.
Total preparation time: 20 min.
So ... here the promised post-war scrambled egg tip, egg stir.
For my grandma that meant to distinguish the "normal" scrambled eggs then simply egg stir and she opened it on Sunday morning for breakfast. I loved it very much and gladly helped with the production (and the later consumption).
The flour makes the difference. I think it was a much-used food in the post-war period to stretch or make food more satisfying. And that they are no less tasty than today's version without flour, you can check it in a taste test.
And the sensational: Here I can - except for the bacon - sometimes make quantities.
ingredients
- fat bacon cut into small cubes
- 1 egg per person
- 1 fork full of flour per person
- some water
- Salt to taste
preparation
I know the amount with the fork full of flour sounds a bit strange, you should think it falls through between the tines. But do not do it! I have taken over this quantity, practice it today and never really checked how much flour that would be on a tablespoon.
So take a lightly heaped fork of flour per egg and place it in a soup plate or bowl. Now add while stirring something cold (the "cold" is very important, otherwise the flour clumps!) Add water until the whole thing is a very thin liquid broth (something like a thin cream soup).
Next, add the eggs and a little salt and mix well. I think they call it in High German: whisked.
Now leave the chopped fat bacon in a sufficiently large pan (amount as desired) until it begins to brown. Please pull the pan briefly from the heat source, because the grease is really very hot.
If it is a little chilled down, but of course still warm enough to fry, add the egg-flour mixture and stir-fry with constant stirring on the medium heat-controlled griddle until it becomes an "egg crust" Pan is located.
Now let's go to the Schnabel. Good Appetite!
annotation: In this case we always place the pan on the table - as was the case with grandmother at that time - which everyone can use. Traditionally, we put the egg stirrer on a buttered bread. On the one hand, my father loved the buttery taste, but he did not want to have any butter - and therefore mushy bread - due to the warm egg stirring. As a result, he came up with the idea of buttering the bread with butter, then turning it over so that the butter was down and putting the egg on the bread side without butter. So he had both, the good butter taste and no mushy bread. The only as a small anecdote on the edge.
