Scrambled Eggs À La Duke Ellington
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 12 egg (s), size M
- 120 ml cream
- 0.5 teaspoon ½ paprika powder
- 115 g butter
- 1 teaspoon salt
- 1 pinch (s) celery salt
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites until stiff. Whisk the yolks very well and mix with the cream, paprika and salts. Carefully lift the egg whites under this mass.
- Leave the butter in a large heavy skillet. Add the eggs and stir constantly with a large fork. The flame should be kept as small as possible. Turn off the fire after 10 minutes, but keep stirring until the eggs are fluffy and light. Arrange on a preheated plate and bring to the table immediately.
- The famous American jazz musician (1899-1974) was also unique in his way of eating. Dessert was always first on the table, followed by a decent steak with celery instead of bread as a side dish. His skill in the kitchen, although limited, was clearly demonstrated with the recipe above.
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