Rumbled Eggs

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4
  • About This Recipe

    “The beauty of rumbled eggs is that they cook practically on their own, and it’s very hard to ruin them by overcooking.”


  • 1/2 ouncebutter
  • 6eggs
  • 2teaspoonsbottled water
  • salt and pepper
  • Directions

  • Put a saucepan of boiling water over a low heat.
  • Put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water.
  • When the butter is hot and clear, pour in the egg mixture and stir twice.
  • They can then be left over the gently simmering water while you set the table.
  • Give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking.
  • As soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed.
  • Serve on buttered toast.
  • Reviews

  • “I just had to try this recipe simply because it looked so odd!DH and I had for a late breakfast on a Sunday morning…FANTASTIC!Served on buttered toast and it was just awesome!Will definitely make again!”

  • “Very good. I also cooked it longer, so it became pieces of agg porridge 🙂 but tasted great. Thank you!”

  • “I had to try this recipe because the cooking method was so different. I cooked it a little thicker than recommened and my family called it egg butter.It’s a keeper.”