Eie Schmorn
This is Grandma’s old recipe
for a delicious egg dish.
Great for Sunday brunch, or
a late supper.
3 large eggs
1/4 cup milk (actually, a 1/3 cup might be better)
1/4 cup flour
Salt & pepper to taste.
Granulated Sugar
Whisk all ingredients, except
granulated sugar, until smooth
and the consistency of heavy
cream and let set.
Heat a large 10” frying pan
to about medium/high heat, add
enough butter to just coat the
pan, about a tablespoon.
Pour mixture in all at once.
As the sides start to set, push
the set portions into the center
as if you were making scrambled
eggs.
Continue to push the set portions
of the mixture to the center until
there is no longer liquid remaining
in the pan.
At this point it will look like
a fluffy kind of omelet.
With your egg spatula cut into the
Schmorn and chop it, first into
quarters and then eighths.
Continue doing this until there are
small pieces in your pan.
The Schmorn will begin to brown, which
is okay, but be sure not to burn it.
If necessary lower your heat a bit, but
keep it at least at medium heat.
You want to dry the mixture out completely
and brown as much as possible.
It will change to a doughy consistency
as it cooks.
The finished Schmorn should be dry, soft
and tender inside and have a crusty exterior.
The pieces should be the size of a walnut.
Turn off heat. Your Schmorn is done!
Serve warm in a bowl.
Dust top with some granulated sugar, to taste.
http://www.heartcreators.net/angeldenoir/Recipes/EieSchmorn.html
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