Scrambled eggs with mushrooms
Scrambled eggs with mushrooms are a fantastic idea for a delicious autumn breakfast or afternoon snack. The recipe is simple, and the aroma of wild mushrooms fresh from the pan is unmistakable.
Preparation time: 30 minutes Number of servings: over 300 g of scrambled eggs Per 100 g: Energy value 147 kcal Carbohydrates 2 g - Including sugars 1 g Protein 9 g Fats 11 g Diet: gluten-free, low-sugar, low-carbohydrate, vegetarian, high-protein.
- fresh forest mushrooms, e.g. bay boletes 150 g
- very large eggs 3 pieces
- clarified butter 15 g
- regular butter 5 g
- fresh garlic - you can omit 1 clove
- salt and pepper a generous pinch each
- parsley to serve
Scrambled eggs with mushrooms
Remove the eggs from the refrigerator in advance. Before you start making the scrambled eggs, I recommend reading the entire recipe first to prepare for the next steps.
Prepare 150g of fresh or frozen wild mushrooms, such as bay boletes or porcini mushrooms. Remove any remaining mulch from the fresh mushrooms. If possible, do not rinse them. If they are too dirty, quickly rinse them completely in cold water and then cut them into smaller pieces.
Place the mushrooms in a small, preheated pan with 15 grams of clarified butter. Mix everything together and cook uncovered over low heat for 15-20 minutes.
Tips: I don't recommend using thawed mushrooms, as they release a lot of water. However, if you want to use them, after they have thawed naturally, fry them longer until the water evaporates. You can swap the clarified butter for oil or light olive oil as a last resort. However, I recommend using butter, which pairs perfectly with wild mushrooms. If you have fresh thyme sprigs, you can add one or two with the mushrooms, as they complement the mushrooms perfectly and add an interesting flavor. These sprigs should be removed before adding the eggs to the pan.
While the mushrooms are frying, crack 3 very large or 4 smaller eggs into a separate bowl. Add a generous pinch of salt. Beat the eggs with a fork or whisk.
Tip: For 150g of mushrooms, three large eggs is the minimum amount needed to ensure your scrambled eggs are full of flavor and distinctly mushroomy. If you prefer a more subtle flavor, you can add up to twice as many eggs and the scrambled eggs will still be flavorful, though they will contain proportionally less mushrooms.
Add 1 teaspoon of butter and 1 clove of garlic, peeled and thinly sliced, to the pan with the sautéed mushrooms. Sauté for 1 minute over low heat. If you added thyme to the pan, remove the sprigs now. The garlic is optional, so you can skip it.
Immediately after sautéing the garlic and butter, pour the beaten eggs into the pan. After a moment, gently stir the scrambled eggs. Cook until the eggs are set. If you prefer delicate, moist scrambled eggs, cook them longer on the lowest heat setting. If you prefer them more lightly fried and dry, increase the heat and cook until you reach your preferred consistency. Finally, add a pinch of pepper, check the taste, and add salt if necessary.
Tip: After pouring the beaten eggs into the pan with the mushrooms, the scrambled eggs will eventually take on a slightly grayish color. To avoid this, scramble the eggs separately in a little regular butter and only then combine the scrambled eggs with the mushrooms.
Serve the scrambled eggs immediately. This amount makes two smaller servings. Scrambled eggs taste best with fresh dill or parsley, served with fresh bread or homemade croutons.
Enjoy your meal.
