Eggs scrambled with girolles by Laurent Mariotte
Other · Total time : 50 min · Prep : 30 min · Cook : 20 min · 4 servings
Allergens : Milk, Eggs
Ingredients
For 4 servings
- 9 9 eggs extra fresh large size
- 500 g 500 g of medium-sized girolles
- 75 g 75 g butter
- 2 2 branches of chervil
- 1 1 shallots
- fine grey salt
- mill pepper
Method
- 1.Peel the feet of the girolles with a knife and wash them in three successive waters, stirring them gently. Drain.
- 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.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.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.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.