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Recipe help needed

Karl_K

Karl_K

Super_Ideal_Rock
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My Mom when I was a kid fixed what she called "scrambles" they looked like scrambled eggs but were actually flour based.
I remember flour and eggs and I think milk maybe cream and water instead of milk but have no idea of the other ingredients.
Then they were spooned into a pan of hot oil to form small pieces I think.
Then we ate them with maple syrup or catsup.

Most of her dishes were German but I believe these were great depression era egg expanders.

These are similar but not the one:
http://www.food.com/recipe/ruhrei-mennonite-scrambled-eggs-139989

Thanks in advance!!!!
 
I've never made eggs this way, Karl, or heard of it. My dad's aid, Derrick makes his with cooked rice. He always adds rice and actually cannot eat scrambled eggs without it. My mother sometimes added cooked egg noodles as a variation, but that was very special, not an every day thing. I am interested in the flour versions, though, although not very knowledgeable. I have always used cream, milk, and water interchangeably in scrambled eggs and added onions or scallions or chopped pepper or bits of cooked bacon if I was in the mood. Or cheese.

Deb :wavey:
 
Hiyas Deb!
I love rice and eggs. MacNcheese is good in scrambled eggs also.
Sadly many of my mom's recipes were not written down anywhere.
For those that can get your mom to write down all your favorite recipes for you. You will be glad you did one day!
 
Would they be considered scrambled pancakes? These look like what you're describing. Also a comment on that recipe calls them Kaiserschmarrn so it may help you find recipes if these aren't what you're after
 
foxinsox said:
Would they be considered scrambled pancakes? These look like what you're describing. Also a comment on that recipe calls them Kaiserschmarrn so it may help you find recipes if these aren't what you're after
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awesome your very close.
She did make Kaiserschmarrn I forgot all about them but it isn't what I am looking for.
 
Karl, are you thinking of spaetzle maybe? They are little German dumplings made with eggs, flour and milk . They look kind of like scrambled eggs and people eat them with all sorts of stuff on them, sweet or savory, often with gravy as well.
 
artdecogirl said:
Karl, are you thinking of spaetzle maybe? They are little German dumplings made with eggs, flour and milk . They look kind of like scrambled eggs and people eat them with all sorts of stuff on them, sweet or savory, often with gravy as well.
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She made them also but they are cooked in water or broth before being optionally fried these were not.
That's what makes it so frustrating, there are a bunch of things that are close but not it.
 
Hi Karl,

The ingredients you mention are used in German pancakes that my mother used to make when we were kids. I still make them. They are fried in oil, but not deep fried. The only additional ingredient is salt--no cream, just milk. You have to decide on the consistency of the batter. Your recipe might call for a thicker batter than my pancake one. Maybe you could experiment. 1 egg, milk, flour, salt. Keep fairly thick, put oil in pan, drop spoonfulls in hot oil.. I eat mine with butter, my son eats his with maple syrup, my brother with sugar. I would never eat American pancakes-so dry. I bet you can replicate childhood comfort food. Pancakes were Sunday nite supper in our house.

Annette
 
smitcompton said:
The ingredients you mention are used in German pancakes that my mother used to make when we were kids. I still make them. They are fried in oil, but not deep fried. The only additional ingredient is salt--no cream, just milk. You have to decide on the consistency of the batter. Your recipe might call for a thicker batter than my pancake one. Maybe you could experiment. 1 egg, milk, flour, salt. Keep fairly thick, put oil in pan, drop spoonfulls in hot oil.. I eat mine with butter, my son eats his with maple syrup, my brother with sugar. I would never eat American pancakes-so dry. I bet you can replicate childhood comfort food. Pancakes were Sunday nite supper in our house.
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I really have to try this recipe, Annette. It seems almost like something my family might have made, although they were Slovak! Thanks, Karl and Annette! I have been on a low-carb diet for ages, (to good effect), but I love the combination of carbs and oil, especially carbs and butter!

Deb :wavey:
 
The above recipe made me think of a dish I love, but have never made myself: haluski. The recipe I found on-line is not like one my family makes. My family does not use harsh cheese-or any bacon-and does use butter. I think of halushki as being a mixture of noodles and potatoes with butter and just tiny bit of cooked, buttery cabbage (cabbage is not my favorite). I love this. How could cooked noodles and potatoes with melted butter not be heavenly? Potato pierogi (we we pronounce puh-dawk-y) has the same taste: mashed potatoes inside a very soft dough served with melted butter (not fried and crisp-soft).

The tastes of childhood!

(The recipe below is not my family's.)

Traditional Slovak Haluski

"This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread."
Ingredients
  • 1 pound bacon
  • 4 small potatoes, peeled and coarsely chopped
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 2 cups shredded Wisconsin brick cheese
Directions
  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
  2. Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
  3. Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
  4. Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

AGBF
 
One of the things that makes me long for them is that pancakes no longer agree with me. I used to love them and be able to wolf down a huge stack with butter and syrup but these days they make me feel very dragged down when I eat them. Being Diabetic stinks.
Scrambles might be a good alternative if I can find the recipe because as I remember it they were not as heavy as pancakes.
 
Matata said:
Let me know when you're ready to cook a batch for me.
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Anytime!!!!
I don't think we have everything to make them but we will by the weekend!!!!
 
Karl_K said:
Anytime!!!!
Click to expand...
Ha! You may regret that someday. I'm crazy enough to visit for food (and, of course, the pleasure of your company....but....food....:D).
 
II am going to have to try this recipe. Thank you, Matata!

Deb :wavey:
 
Yum! Those look delicious (and unhealthy but delicious)
 
Karl, unfortunately I don't know the recipe you are looking for, but do have a pancake alternative:
  • 1/2 cup cottage cheese
  • 1/2 cup rolled oats (no pre-cooking necessary)
  • 3 eggs
My mother makes these. I was very skeptical as the ingredients sound gross to me, but they are actually very good.
 
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