Scrambled eggs (12)
Instructions
Scrambled eggs (cooked in a frying pan after amalgamation of the yolk and albumen), if well prepared, have a delicious dish but it is very important that you carefully cooked to be soft and creamy and this depends on the amount of butter and cream.
Break the eggs in a bowl with a fork or a whip.
Mix the cream, cheese, and egg Harbor, salt.
Pour the mixture into a pan.
Simmer very gently, stirring constantly (take good eggs from the bottom of the Pan).
Remove from heat after about 15-18 minutes, when eggs are curdled but still soft.
Combine butter and stir vigorously until the butter is melted.
Serve immediately.
Ingredients and dosing for 4 persons
- 5 eggs
- 20 g of butter
- Salt
- 2 tablespoons of porto wine
- 4 tablespoons of cream
- 3 tablespoons of grated gruyere cheese
- White pepper