Scrambled Eggs with Mushrooms

Name: Scrambled Eggs with Mushrooms
Cuisine: World Cuisine
Ingredients: * 4 tablespoons olive oil; * ½ cup (50 g) coarsely chopped white mushrooms; * 8 eggs, at room temperature; * ¼ teaspoon coarse sea salt; * 5 drops toasted sesame oil or truffle oil; * 1 teaspoon cornstarch (cornflour) dissolved in 1 tablespoon water (optional; see Note); * 2 Italian frying peppers (cubanelles) or Cucumbers

8 steps

Eggs are a staple breakfast protein. Scrambling is a healthier cooking method than frying because the egg protein is not charied, which makes it harder to digest. However, a scrambled egg can sometimes be too plain and bland. Pan-frying mushrooms produces a savory umami taste, while Italian frying peppers (also known as cubanelles) have thinner walls than regular green bell peppers and are sweeter and milder in flavor. Adding just these two ingredients will make this simple dish tastier and more interesting. Nonvegetarians could also add a touch of anchovy paste while pan-frying the mushrooms to bring additional complexity of flavor.

Updated at: Sat, 23 Dec 2023 19:14:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1063.2 kcal (53%)

Total Fat91.2 g (130%)

Carbs13.9 g (5%)

Sugars7.3 g (8%)

Protein47.6 g (95%)

Sodium1082 mg (54%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 tablespoonsolive oil

½ cupwhite mushrooms

coarsely chopped

8eggs

at room temperature

¼ teaspooncoarse sea salt

5 dropstoasted sesame oil

or truffle oil

1 teaspooncornstarch

cornflour, dissolved in 1 tablespoon water, optional

2Italian frying peppers

cubanelles, or Cucumbers

Instructions

Step 1

In a large frying pan, heat 2 tablespoons of the olive oil over medium heat.

Step 2

Add the mushrooms and cook, stirring occasionally, until browned on all sides,

Step 3

2-3 minutes.

Step 4

2. While the mushrooms cook, beat the eggs thoroughly in a large bowl with the salt, sesame oil, and cornstarch (if using).

Step 5

3. Once the mushrooms have browned, add the remaining 2 tablespoons oil to the pan. Wait 30 seconds and pour in the egg mixture. Stir constantly if you like the egg pillowy (my preference). Or let cook for 1-2 minutes without stirring if you like the egg firm. In that case, push the set egg to one side of the pan and let the liquid part cover the bottom. Repeat until most of the egg is set.

Step 6

4. If using diced peppers, when the egg is almost set, stir them in. Transfer the eggs to a plate. The egg will continue to cook a little off the heat.

Step 7

Note: If you like your eggs softer and more pillowy, add a little dissolved cornstarch before whisking. Start stirring right after adding the egg to the pan and don't stop until all the egg is almost set.

Step 8

Variation: Instead of Italian frying peppers, try diced cucumber, peeled or unpeeled, to give this dish a refreshing taste. Use Persian (mini) cucumber, English (seedless) cucumber, or Asian cucumber, which has thinner skin and is less watery than the more common slicing cucumber when cooked.