Scrambled Eggs (Basic Recipe)

Preparation

1. STEP 1 OF 3

   Lightly beat the eggs, add salt and pour them into a pan where you have melted the butter: about 100 g for every 6 eggs

2. STEP 2 OF 3

   Stir the mixture over moderate heat and when it reaches a creamy consistency, add another knob of butter, stir, and immediately transfer to a serving plate to prevent the heat from the pan extending the cooking time

3. STEP 3 OF 3

   To ensure the eggs are soft, at the beginning set aside a tablespoon of the beaten egg mixture and add it with the heat already off

Suggestions

• Non-stick pan

General Information

Analysis