MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggs Francis Picabia
 Categories: Five, Eggs
      Yield: 8 servings
 
      8 lg Eggs (2 per serving)
      1 lg Egg (extra)
      1 ts Salt; to taste
      4 oz Butter; in teaspoon
           - segments
 
  Break 8 eggs into a bowl and mix them well with a fork,
  adding salt but no pepper. Pour them into a saucepan -
  yes a saucepan, not a frying pan. Put the saucepan over
  a very, very low flame, and keep turning them with a
  fork while very slowly adding in very small quantities ┬╜
  lb. butter - not a speck less, more if you can bring
  yourself to it. It should take 1/2 hour to prepare this
  dish. The eggs of course are not scrambled, but with the
  butter, no substitute admitted, produce a suave
  consistency that only gourmets will appreciate.
  
  * Just a tip, cooking the eggs over very very low heat
  is the key -- use the low heat burner set just above its
  lowest setting. I used a small heavy enamel pan for the
  mixture. I buttered the pan and added the eggs, then
  added the butter in end-of-thumb size pieces and added
  more as each dissolved. The mix will not change until
  the last 8-10 minutes. Then it will begin to look like
  scrambled eggs. You will see them come together. Remove
  from the heat when they do and serve immediately. They
  are worth the effort -- wicked rich, baying at the moon,
  bug-eyed loony great eggs.
  
  Eggs Francis Picabia serves 8 (they are VERY rich)
  
  RECIPE FROM: https://ifood.tv
  
  Uncle Dirty Dave's Archives
 
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