John Myers
Scrambled Eggs À La Star Chef Rosin
The perfect scrambled eggs à la star chef rosin recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 1 tbsp Cream
- 1 pinch Salt
- 1 tsp Butter
- 1 tbsp Chopped onion
- 1 tbsp Chorizo sausage
- 1 tbsp Spring onions fresh, cut
- Beat the eggs and mix with the cream or milk, only add a little salt as the sausage still gives off salt.
- In a small pan, steam the onion until translucent, then briefly sweat the chorizo sausage cut into small pieces. Add finely chopped spring onion rings. Stir briefly and immediately add the beaten eggs.
- Wait over medium heat until the egg mixture begins to stagnate at the edge. Use a wooden spoon, spatula, or similar to loosen the whipped mass from the bottom of the pan, so that the liquid egg mass flows in at this point and also slowly begins to thicken, etc. When the scrambled eggs are about three-quarters thick, open the pan take it off the stove. Continue stirring as described, the residual heat in the pan also stagnates the rest of the egg mixture. If you want the scrambled eggs to be creamy, remove them from the pan before they are completely cooked and dry. Enjoy your meal!
Facebook Comments