Scrambled Eggs With Mushrooms Food

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 MUSHROOMS

Steps:

• Break the eggs into a mixing bowl. Beat well and set aside.
• Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
• Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
• When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.

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 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 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 WILD PUFFBALL MUSHROOMS

Steps:

• Place a skillet over medium heat and add butter.
• Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
• Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.