Constance
03-21-2009, 11:27 AM
The Amish always had a lot of eggs on hand as long as the chickens were laying well (they slow down in real cold weather). Here are a couple of interesting ways they fixed them:
Battered Eggs
Beat 7 eggs till light; take 8 tablespoons flour, 1 teaspoon salt; make into a batter with sweet milk; beat both together then add 1 pint sweet milk. Put in pans and fry; put 1 tablespoon of grease in each pan; put enough of the batter in a pan so as to be 1/2 inch thick when fried.
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Creamed Eggs
Put 3 cups of morning milk in a bright vessel, bring to boiling point; have ready and add broken scraps of light bread, crusts preferred, enough to absorb about half of the milk. Then break 6 fresh eggs into the mixture, adding a small lump of butter. Salt and pepper to taste. Stir all together and don't cook to long.
Battered Eggs
Beat 7 eggs till light; take 8 tablespoons flour, 1 teaspoon salt; make into a batter with sweet milk; beat both together then add 1 pint sweet milk. Put in pans and fry; put 1 tablespoon of grease in each pan; put enough of the batter in a pan so as to be 1/2 inch thick when fried.
*************
Creamed Eggs
Put 3 cups of morning milk in a bright vessel, bring to boiling point; have ready and add broken scraps of light bread, crusts preferred, enough to absorb about half of the milk. Then break 6 fresh eggs into the mixture, adding a small lump of butter. Salt and pepper to taste. Stir all together and don't cook to long.