Scrambled Eggs With Morels Food

SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.
• Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.

SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE

Steps:

• Heat saucepan, Add butter till it's melted.
• Add mushrooms and onions, stir well.
• Add Parmesan cheese.
• Saute on low heat for about 15 minutes.
• In a separate bowl, scramble egg and milk.
• Add egg and milk mixture to other ingredients.
• Scramble as you would if you were making plain scrambled eggs.
• Cood over medium heat, stirring constantly --.
• When eggs are not wet anymore, serve with toast or bagels -- .

SCRAMBLED EGGS WITH SCALLIONS AND MUSHROOMS

Steps:

• Put the oil in a large nonstick frying pan and set over high heat.
• When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
• Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
• Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
• Remove from the heat and serve immediately.

SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
• Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
• Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.

SCRAMBLED EGGS WITH PORCINI

Steps:

• Soak the porcini mushrooms, following packet instructions. Drain the porcini mushrooms, roughly chop and set to one side.
• In a bowl beat together the eggs, beat in the cream and season well with salt and freshly ground pepper. Mix in the chopped porcini.
• Heat the butter in a non stick saucepan, add the egg mixture and cook over a medium heat, stirring all the time until cooked to your liking.
• Finish with some chopped chives and serve at once on thick buttered toast.

SCRAMBLED EGGS AND MORELS

Steps:

• Saute mushrooms in butter.
• Add three eggs and scramble into the mushrooms and butter.
• Salt and pepper to your taste.
• Cook until done to your likeness.
• Serve with toast.

SCRAMBLED EGGS WITH MORELS

Steps:

• Melt half the butter in a small skillet over high heat. Add the morels and shallots and sauté until they are tender, about 8 minutes. Season to taste with salt and pepper and remove from the heat.
• Melt the remaining butter in a heavy nonstick skillet over medium-low heat. Add the eggs and cook, stirring gently but constantly, until the eggs have coagulated but retain a soft, custardy consistency. Season with salt and pepper.
• Transfer the eggs to two warm plates and spoon half the morel mixture on top of each portion.

SCRAMBLED EGGS WITH MUSHROOMS & CHIVES

Steps:

• In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
• Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
• It is important not to overcook the mushrooms.
• Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
• Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
• If the heat is too high, the eggs will be rubbery.
• Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
• This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
• Gently work in the cream for 10 to 15 seconds.
• Remove from heat and serve.

SCRAMBLED EGGS WITH SPICED MUSHROOMS

Steps:

• Heat the oil in a medium skillet over medium-high heat.
• Add the onion and saute over medium heat for 5 minutes.
• Add the mushrooms, salt, pepper, paprika, and cumin.
• Saute, stirring often, for 5 minutes, or until tender and lightly browned.
• Beat the eggs with a pinch of salt and cayenne.
• Reduce the heat under the skillet with the mushrooms to low.
• Add the eggs and scramble them, stirring often, until they are set to taste.
• Remove from heat and stir in the parsley.
• Taste, adjust seasoning, and serve.

SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS

Steps:

• Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.