Beat the eggs lightly, season them with salt, 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 a serving dish to avoid the heat of the pan prolonging the cooking
To ensure the eggs are soft, set aside a spoonful of the beaten egg mixture at the beginning and add it with the heat already off
Non-stick pan
Italy
