German Scrambled Eggs with Tomatoes and Chives (Rührei) Recipe
Rührei is the German version of scrambled eggs, usually gentler and creamier than the firmly set Polish style. In this version with tomatoes and chives, it’s perfect for a weekend breakfast or a light dinner. It’s a simple dish that appears almost every day on breakfast buffets in German hotels and guesthouses.
This German-style scrambled egg dish is extra creamy and delicate, and the addition of tomatoes and chives makes it feel like a complete meal rather than just plain eggs.
Chef's tips
Use low heat and don’t rush the cooking – that’s the key to soft, creamy Rührei. Take the pan off the heat while the eggs are still slightly runny; they will finish cooking on their own.
How to serve
Serve on warm plates with fresh bread or rolls and a simple side salad of cucumber or lettuce. It also works well as a filling for a breakfast sandwich.
Ingredients
- egg - 4 piece
- tomato - 2 piece
- chives - 2 tablespoon
- milk - 30 ml
- butter - 15 g
- salt
- black pepper
Preparation
- Wash the tomatoes. If they have thick skins, you can scald them with boiling water and peel, but it’s not necessary. Cut into medium cubes, removing the hard parts near the stem.
- Finely chop the chives.
- Crack the eggs into a bowl, add the milk, a pinch of salt and pepper. Beat with a fork or whisk until the yolks and whites are well combined, but you don’t need to incorporate much air.
- Melt the butter in a pan over low or medium heat. Add the chopped tomatoes and fry for 2–3 minutes, until they soften slightly and release some juice.
- Pour the egg mixture into the pan. Cook over low heat, gently pushing the eggs from the edges toward the center with a spatula every few seconds.
- When the eggs begin to set but are still slightly creamy and glossy, remove the pan from the heat – they will continue to cook in the residual heat of the pan.
- Add the chopped chives, gently mix and serve immediately, before the scrambled eggs set completely.
Storage
Scrambled eggs are best eaten immediately; if left too long, they become dry and rubbery. If you must keep leftovers, cool them quickly, store in the fridge in a closed container and reheat very gently, but be aware the texture will worsen.
