Eggs scrambled with girolles by Laurent Mariotte

Method

1. 1

   Peel the feet of the girolles with a knife and wash them in three successive waters, stirring them gently. Drain.

2. 2

   Melt a little butter (20g) and first fry the girolles 2 to 3 minutes; drain into a colander to drain the first water.

3. 3

   Peel, chisel the shallot and crush the deer. Melt 20 g of butter in the same skillet and reseal the girolles; Add the chiseled shallot, salt, pepper. Finish with the chives and keep warm.

4. 4

   Break the eggs in a salad bowl, season with salt, pepper and mix with a whisk or simmering mixer. In a flared pan, melt butter over low heat. Pour the egg mixture with the equivalent of one in the salad bowl. Stir constantly with a flat spatula, cooking must be smooth and gradual.

5. 5

   Once the lumpy consistency is reached, stop cooking and pour the remaining raw egg with a piece of fresh butter. Drew the scrambled eggs in a slightly hollow dish and sprinkle the girolles on top.

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