Egg Dutch is one of the first recipes that ever appeared in the Amish Cook column, put in there first by Elizabeth Coblentz, the original Amish Cook. Â This is really just a hearty omelet...the flour bulks it up a bit and the milk makes it nice and fluffy. Â It's definitely a great way to start your day! Â Thanks to reader Theresa for making this and sharing the photo with us!
EGG DUTCH
5 eggs
1 teaspoon salt
pepper to taste
1 heaping tablespoon flour
1 cup milk
Put eggs, salt, pepper, flour and milk into a medium bowl. Beat. Pour into a greased skillet and cover with a tight lid. Place over medium heat. Cut and turn when half done and finish baking.
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