Rye eggs IIII
LunchCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Rye eggs IIII
| Salt | ||
| 50 | g | Butter |
| 6 | Eggs | |
| 8 | tbsp | Cream |
Instructions for Rye eggs IIII
To prepare the Rye eggs IIII recipe, please follow these instructions:
The butter is melted and the egg dust is brought in. Stiffened by low heat in a thickened pot. The pipes are scratched from the bottom with a wooden box. Sprinkle with finely chopped garlic cloves.
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