Scrambled eggs - because simply is easy
Who does not know it? The classic scrambled egg? Or the good farmer's breakfast? Or the gourmet scrambled egg with crab and caviar? Or scrambled eggs with salmon? Bah, everybody knows that.
But it can also be tasty. Just like Horst's mashed potatoes with liver sausage. That's how really good scrambled eggs can be.
You take 2-3 eggs per person. Pour some cream on it. And a sip of mineral water. Salt and pepper come to it. And - very important - fresh chives fresh from the garden. This is done. And set aside.
Because first we sweat an onion. In rings or small cubes - that's up to you - cut into a pan with melted butter. Now the onions are laaaaangsam in the butter a little more than glazed glassy. No more. Before the onions turn yellow, the egg-cream-water-mixture comes into the pan. Raise the stove so that the egg not only dries up, but stagnates. Always stir well, otherwise there would be no scrambled eggs. If the egg is nicely stabilized, then it is ready to serve. In addition there are fresh bread and a few fresh radishes.
It can be so easy to get something so tasty on the table.
