Eine Schmarren (Egg-up-on, or Egg-a-pond)
Traditional dinner (farm lunch) made by my great-great-grandpa Carl Wilhelm Baumann on wash day.
- ½ cup milk
- 6 eggs
Let's do it
Combine milk and eggs with enough flour to make a very thick batter. Fry in a pan until lightly browned and flip. As the second side approaches browned, shred into bite-sized pieces. Serve with applesauce, sweetened tomatoes or jam.