German
Ruehrei (German Scrambled Eggs)
Ruehrei (German Scrambled Eggs) is German home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 6 eggs
- 2 tbsp whole milk
- 1 tbsp butter
- 2 tbsp fresh chives, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
How to cook it
- Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until just combined.
- Melt the butter in a nonstick skillet over medium-low heat.
- Pour in the egg mixture and let it sit undisturbed for 20 seconds.
- Push the eggs gently from the edges toward the center with a spatula as they set, continuing for 2 to 3 minutes, until softly set but still creamy.
- Remove from the heat while the eggs still look a little wet, since they keep cooking in the pan.
- Fold in the chives and serve immediately while hot.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Ruehrei (German Scrambled Eggs), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ruehrei (German Scrambled Eggs) carries dairy and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Egg and Dairy
- How this was set
- Hand audited
When to cook it
Ruehrei (German Scrambled Eggs) takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
Nothing loads from YouTube until you press play. Until then this is one still image, which is why the page opens as quickly as it does.
More to cook
Cooked from the same things
Other dishes built on egg.
From the same kitchens
More cooking from Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.