Break the eggs into a salad bowl, salt, pepper. Cut the chipped beef into 1/8-inch thick slices, then shred into thin ribbons, 1/3-inch long. Add to the eggs, beat lightly. Melt the butter in a copper high-sided frying pan or in an ordinary frying pan, pour in the eggs and cook over a high heat, stirring them constantly with a spatula. As soon as a thick and homogeneous consistency is achieved, add the cream and mix. Pour into small hot individual plates and serve hot.
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18 eggs
3/4 cup cream
1/4 cup butter
1/2 lb Swiss chipped beef
salt, pepper
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10
mn
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5
mn
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Jean-Michel Framery recommends a Chavignol (rosÄ or white) with this dish.
