Aunt Hilda's Schmorn Recipe
Schmorn is a light and fluffy traditional German egg dish, often topped with maple syrup. A tasty melding of savory and sweet breakfast foods (pre-IHOP, too!)
- 3 large eggs
- 1/4 cup milk
- 1/4 cup flour
- salt & pepper to taste
1. Whisk all ingredients together until very smooth. The mixture should have the consistency of heavy cream. Add about 1 table spoon each of butter/oil to a large frying pan and let melt/heat up. Pour mixture in all at once.
2. As the sides start to set, push the set parts into the center so that more of the liquid pours into the "canal" and has a chance to set also. Cut/Push "openings" into the batter to expose pan surface and swish the liquid into that so it can set.
3. When most of it has set and there is only a very little liquid left (it should still be a "whole" piece the size of the pan at this point) cut it into four and flip each section over. I then wait a few seconds and then start cutting up everything so that it resembles scrambled eggs. The goal is to have small, thick (1/4 inch?), bite sized pieces when you're done.
4. After it is cut up, stir and cook it for a while. Don't be afraid of over cooking it - you want it "browned" somewhat. Serve hot with maple syrup poured over the top.
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