Scrambled eggs à la Duke Ellington

Ingredients for 6 servings:

• 12 eggs, size M
• 120 ml cream
• ½ tsp paprika powder
• 115 g butter
• 1 tsp salt
• 1 pinch of celery salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

a celebrity recipe from yesteryear

Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the yolks thoroughly and combine with the cream, paprika, and salt. Gently fold the beaten egg whites into the mixture. Leave the butter in a large, heavy frying pan. Add the eggs and stir continuously with a large fork. Keep the heat as low as possible. Turn off the heat after 10 minutes, but continue stirring until the eggs are fluffy and light. Arrange on a warmed platter and serve immediately. The famous American jazz musician (1899 to 1974) was also unique in his eating habits. Dessert always came first, followed by a proper steak with celery instead of bread on the side. His skill in the kitchen, although limited, was clearly demonstrated with the above recipe.