- 4 eggs
- 6 dl milk
- one onion
- 50 g butter
- 2 spoons 00 wheat flour
Chop the onion in very little pieces and fry it lightly with a little butter; add salt.
Let it cool down. In the meanwhile beat the egg yolks in a bowl and whisk the whites in a different one, until stiff.
Add the yolks first, then the whites to the onion, then the milk and two spoons of flour; mix carefully and add a little pepper.
Put the pot in a bain-marie and cook, stirring continuously, until creamy.
Serve hot on slices of polenta. Or nature.