Egg salad

First, I beat raw eggs with milk and salt in a mixer, and then pour the mass into a frying pan and warm it up a little. It should turn out to be a kind of gruel, and not a ready-made dense omelet. This gruel serves as the basis for the egg salad, the culinary recipe of which I heard last winter on the radio program. I let the gruel cool down and rub it into a homogeneous mass with a fork. Onion, ukropchik and parsley finely chop, and beat the butter in a mixer. I mix all this and, if necessary, pass it through a blender. It turns out the most delicate butter, which I serve on almost all special occasions. And just on weekends I often cook it. It is very tasty on traditional morning toasts made of white wheat bread or on unsweetened purchased buns. I like to make myself sandwiches with egg salad and cheese. Most often I take hard brackish varieties for this, sometimes cheese or even suluguni. This food never stays on the festive table for a long time, despite all the simplicity of preparation and a simple set of ingredients.