Scrambled eggs (8)
Instructions
Place a small pan on a moderate flame, pour a little oil and let it heat.
When the oil is ready break the eggs and let them fall directly into the Pan, add salt and pepper.
When you see that the egg whites begin to stiffen, stir in order to break from mix egg yolks and egg whites without amalgamated with each other.
When the mixture takes on the consistency of a soft cream pour in dishes and serve immediately.
You can add a light sprinkling of chopped parsley and freshly ground black pepper.
