Scrambled eggs (9)

Is one of the most delicious and delicate preparations, provided they do not exceed the proper doneness.

Beat the eggs with a whisk and seasoning them with salt and pepper; pay in a big-bottomed Saute pan, well greased and place fresh focus.

Stir continuously with a wooden spatula, scratching good corners; allow it to cook until the eggs are not a creamy consistency.

Add after cooking 4 g butter ointment for egg.

Some cooks add to beaten eggs a little cream, because of 5 G per egg, which gives more creaminess to the mixture.

Cooking can also be done in a double boiler, in a large bowl greased with butter.

In case you exceed the right doneness, you add some yolk raw and a bit of butter to the right consistency.

Scrambled eggs are served in legumiera or, more often, on toast, small pastries or bouchée.

The most used sealings are: asparagus tips, mushrooms, truffles, ham, tomato sauce.