4 tsp. flour
1 1/4 c. milk
1/2 tsp. salt
1 Tbsp. butter
fresh herbs for garnish
Maybe Swedes don't really eat this for breakfast, but in my American eat-in kitchen, they go over best with a side of toast and a glass of juice. Creamy, silky scrambled eggs.
Yield: 4 servings
Now, this is supposed to make 4 servings, but it's so creamy and delicious, I could eat it all myself! No ketchup necessary.
While you're mixing up the eggs, get the skillet ready. Heat a large skillet over low heat, and melt the butter in the skillet.
While the butter's melting, in a medium bowl, whisk together the flour and a little milk. When it's smooth, add the rest of the milk, the salt, and the eggs. Break the eggs into a small bowl before pouring them into milk mixture - if you end up with a bit of shell in the main bowl, with all that milk, it's almost impossible to spot it and get it out.
Once the butter is melted, pour the eggs into the skillet. Cook over low heat. Occasionally, use a rubber spatula to scoop the "done" eggs from the bottom up over to the top. Eggs are done when they are still a little moist on top.
Garnish with a bit of fresh herbs - dill, chives, or parsley are all great choices.
On cleanup: Scrambled eggs can be a mess to clean up - leaving a thin layer of cooked egg on the bottom of the surface. To get most of it off, when you're ready to clean up, add about a 1/4 inch of water to the skillet and bring it to a boil over high heat. Use a spatula to get the sticky bits to let go. Then discard the water and scrub the remainder.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011