4/5 Scrambled Eggs
What to do when you used egg yolks for dinner and you have egg whites waiting for you in your fridge?. Some days ago, I made Lax Tartare, and I had 4 egg whites waiting for me in the fridge.
I call it a 4/5 eggs, because I use only one whole egg for every 4 egg whites :) And normally I made them after carbonara or tartare.
4 Egg whites
1 whole egg
1 tsp butter
1 tbsp cream cheese or crème fraîche
Salt & Pepper
2 tbsp Olive oil
Herb Infused oil or Olive Oil
a handfull chanterelle mushrooms
Wash the mushrooms thoroughly and cut the shallots in fine dices. Warm a pan and add some butter on it. Fry the shallots and mushrooms until the mushrooms are soft and the shallots are transparent and add some salt at the end.
Beat the eggs, and add salt and pepper. Warm a pan with oil on it and add the egg mix. Stir constantly until they are almost done then add the cream cheese or crème fraîche.
Serve with the chanterelle and onions, sprinkle some herbs and add some herb infused oil (recipe coming soon)
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I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...