Scrambled eggs are a versatile and easy-to-prepare dish, perfect for breakfast or a quick dinner. This basic recipe allows you to create a creamy and delicious dish.
Lightly beat the eggs, season with salt and pour them into a pan where you have let the butter melt: 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 transfer immediately to the serving platter to prevent the heat of the dish from prolonging the cooking
For the eggs to stay soft, at the beginning set aside a spoonful of the beaten egg mixture and add it when the heat has already been turned off
Non-stick Frying Pan
Italia
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