I love this recipe because it’s a deliciously elevated twist on classic scrambled eggs that makes me feel like a gourmet chef without the hassle. Plus, the combination of rich, creamy eggs and savory wild mushrooms with a hint of garlic is a brunch game-changer that keeps me coming back for more.
Ingredients
Eggs:
Eggs furnish a creamy foundation, teeming with high-quality protein and vital amino acids.
Wild Mushrooms:
They’re rich in fiber and vitamins and give a most earthy taste.
Butter:
Enhances dishes with richness and depth, providing a silky smooth texture.
Heavy Cream:
Improves creaminess, causing the eggs to be luxuriously smooth.
Chives:
Chives that are fresh contribute to the dish a subtle onion taste and a bright green hue.
Garlic:
Aromatic depth and warmth are infused into the dish by minced garlic.
Ingredient Quantities
- 4 large eggs
- 200g wild mushrooms (such as chanterelles or porcini), cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh chives
- 1 clove garlic, minced
- Olive oil for cooking (optional)
Instructions
1. Break the eggs into a bowl, pour in the heavy cream, and blend together until the mixture is uniform. Add salt and pepper to taste.
2. A large non-stick skillet should be heated over a medium flame, and into it should go 1 tablespoon of butter.
3. When the butter has melted, the sliced wild mushrooms and minced garlic can be added to the skillet.
4. Cook the mushrooms and garlic in oil over medium heat until they have released all their moisture and are tender and golden (not brown) in color, about 5-7 minutes. Season with a pinch of salt and pepper.
5. Take the mushrooms out of the skillet and place them on a plate.
6. Lower the heat to low. Add the last tablespoon of butter to the skillet.
7. Into the skillet pour the egg mixture and let it sit. Don’t touch it for a few seconds. You’ll see the edges start to set and that means you’re ready for the next step.
8. Stir the eggs gently with a spatula. Cook them slowly and carefully until creamy curds form. This should take about 3-5 minutes.
9. Replace the mushrooms in the skillet; put them back. Return the mushrooms to the skillet, if you will. But do it gently, and fold rather than mix, if you know what’s good for you. Otherwise, you’re no friend of the scrambled egg or the mushroom.
10. Chopped chives should be sprinkled over the dish immediately before serving. Enjoy your scrambled eggs with wild mushrooms.
Equipment Needed
1. Mixing bowl
2. Whisk or fork
3. Measuring spoons
4. Large non-stick skillet
5. Stove or cooktop
6. Spatula
7. Cutting board
8. Knife
9. Plate
FAQ
- Can I use other types of mushrooms if I don’t have wild mushrooms?Certainly, you can replace any fresh mushrooms on hand, such as cremini or button mushrooms, in this dish; the flavor might differ a bit, but who doesn’t love a good mushroom?
- Is there a substitute for heavy cream in this recipe?Half-and-half or milk can be used for a lighter option, but the scrambled eggs will be less creamy.
- How do I properly clean wild mushrooms?Carefully remove any dirt using a mushroom brush or damp paper towel; do not soak them in water lest they become waterlogged.
- Can this dish be made ahead of time?Immediately after cooking, scrambled eggs are best served; if they are reheated, their texture may be altered.
- What can I serve with these scrambled eggs?Crusty bread, a side salad, or bacon or smoked salmon can be part of a larger brunch spread with these as the main dish.
- Can I add any other herbs?Certainly, the flavor of the dish can also be enhanced by fresh herbs such as parsley or tarragon.
Substitutions and Variations
4 large eggs: Replace with 1 cup of egg whites or use a vegan egg substitute for a plant-based option.
200g von wilden Pilzen: Verwenden Sie bei Bedarf statt der wilden Pilze Cremini- oder Champignon-Pilze.
Two tablespoons unsalted butter: For a dairy-free option, use the same amount of ghee or a plant-based margarine to substitute for butter.
2 tablespoons heavy cream: You can replace this with half-and-half for a lighter version, or use coconut cream for a dairy-free option.
1 tablespoon chopped fresh chives: If chives are unavailable, substitute with chopped green onions or parsley.
Pro Tips
1. Egg Temperature: Use room temperature eggs for smoother blending with the cream and more consistent cooking. Take them out of the fridge about 30 minutes before you start cooking.
2. Mushroom Prep: To prevent sogginess, ensure the mushrooms are dry before cooking. A quick pat with a kitchen towel can remove excess moisture, helping them cook more evenly.
3. Pan Temperature for Mushrooms: When cooking the mushrooms, make sure the pan is hot before adding them. This will allow them to sear rather than steam, enhancing their flavor.
4. Stirring Technique: Use a gentle, folding motion when stirring the eggs. This helps form larger curds and keeps them creamy. Over-stirring can make them dry and rubbery.
5. Serving Suggestion: For added texture and flavor, consider serving the scrambled eggs and mushrooms on top of toasted sourdough or another artisanal bread. The contrast of crunchy toast with creamy eggs and mushrooms can elevate the dish.
Scrambled Eggs With Wild Mushrooms Recipe
My favorite Scrambled Eggs With Wild Mushrooms Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk or fork
3. Measuring spoons
4. Large non-stick skillet
5. Stove or cooktop
6. Spatula
7. Cutting board
8. Knife
9. Plate
Ingredients:
- 4 large eggs
- 200g wild mushrooms (such as chanterelles or porcini), cleaned and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped fresh chives
- 1 clove garlic, minced
- Olive oil for cooking (optional)
Instructions:
1. Break the eggs into a bowl, pour in the heavy cream, and blend together until the mixture is uniform. Add salt and pepper to taste.
2. A large non-stick skillet should be heated over a medium flame, and into it should go 1 tablespoon of butter.
3. When the butter has melted, the sliced wild mushrooms and minced garlic can be added to the skillet.
4. Cook the mushrooms and garlic in oil over medium heat until they have released all their moisture and are tender and golden (not brown) in color, about 5-7 minutes. Season with a pinch of salt and pepper.
5. Take the mushrooms out of the skillet and place them on a plate.
6. Lower the heat to low. Add the last tablespoon of butter to the skillet.
7. Into the skillet pour the egg mixture and let it sit. Don’t touch it for a few seconds. You’ll see the edges start to set and that means you’re ready for the next step.
8. Stir the eggs gently with a spatula. Cook them slowly and carefully until creamy curds form. This should take about 3-5 minutes.
9. Replace the mushrooms in the skillet; put them back. Return the mushrooms to the skillet, if you will. But do it gently, and fold rather than mix, if you know what’s good for you. Otherwise, you’re no friend of the scrambled egg or the mushroom.
10. Chopped chives should be sprinkled over the dish immediately before serving. Enjoy your scrambled eggs with wild mushrooms.
