Scrambled eggs à la Slonski

Ingredients for 1 servings:

• 2 eggs
• Butter for frying
• n. B. Salt

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 5 minutes; Total time approx. 6 minutes

A slightly different way of preparing scrambled eggs that I learned from a friend’s mother. The scrambled eggs are a bit mushy, very moist, and a bit like soft-boiled eggs. Melt a little butter in a pan over medium heat. Crack the eggs open and add them directly to the pan, just like you would fried eggs. Season the eggs with salt to taste and, using a wooden spoon or spatula, start by whisking just the egg whites in the pan, leaving the yolks whole. Once the egg whites have completely set, remove the pan from the heat, break up the yolks, and mix the scrambled eggs together until the yolks have slightly set. Tip: For larger portions, it can be helpful to separate the eggs beforehand and add just the egg whites to the pan first. Only when they have set do you stir in the yolks.