Breakfast

Eggerøre (Norwegian Scrambled Eggs)

Very soft scrambled eggs, cooked slowly in butter until creamy and almost saucy, flavoured with chives. Traditionally served on rye bread at breakfast.

15 min
4 servings
Medium
Budget-friendly
🇳🇴 Norway

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Ingredients

Spices & seasoning

White pepper

Optional extras

50 g Brown shrimps (to serve)

On the side

4 slices Rye bread

Nutrition facts

231 kcal per serving

Protein: 13.7 g
Carbohydrates: 1.4 g
of which sugars: 0.5 g
Fat: 18.9 g
of which saturated fat: 8.6 g
Fiber: 0.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Crack the eggs into a bowl, add the milk, salt and pepper, then beat lightly with a fork.
Melt half the butter in a heavy-based saucepan over low heat.
Pour in the eggs and stir constantly with a silicone spatula, scraping the bottom.
When the mixture starts to thicken, take the pan off the heat and stir in the rest of the butter to stop the cooking.
Keep stirring off the heat until you get a creamy, glossy texture with no dry lumps.
Fold in the chopped chives, adjust the seasoning and serve straight away on rye bread.