Eggs scrambled with girolles by Laurent Mariotte

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. 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.