Scrambled eggs are a versatile and easy-to-prepare dish, perfect for a quick breakfast or dinner. This basic recipe allows you to create a creamy and delicious dish.
Lightly beat the eggs, salt them, and pour them into a pan where you have melted the butter: about 100 g for every 6 eggs
Stir the mixture over moderate heat and when it reaches a creamy consistency, add another knob of butter, stir, and immediately transfer to the serving plate to prevent the heat of the pan from prolonging the cooking
To ensure the eggs are soft, initially set aside a tablespoon of the beaten egg mixture and add it once the heat is off
Non-stick pan
Italia
