The Guide to Scrambled Eggs
Scrambled eggs are arguably one of the easiest things to make but also the easiest thing to mess up. There’s not a lot to it, but there’s definitely a craft to making perfect scrambled eggs. I prefer my eggs soft scrambled and still wet enough so that it tastes almost creamy. You will not catch me eating crumbly, dry scrambled eggs. This recipe for Soft Scrambled Eggs with Mushrooms is a simple recipe you can follow to make the dreamiest creamiest scrambled eggs. Believe me, I thought I knew how to make good scrambled eggs, but when I created this recipe, the bar was raised.
A Touch of Cream
Start by heating a pan over medium high heat. Pour in the olive oil. Add in the mushrooms and sauté for 5-8 minutes. Season with a pinch of salt and pepper. The mushrooms should be browned and no longer releasing any moisture. If you’re looking to make scrambled eggs only, feel free to skip this step.
As the mushrooms cook, beat the eggs, heavy cream, kosher salt, and black pepper together until well combined. The heavy cream will add a creamy richness to the eggs and prevent them from drying out too quickly while cooking. Remove the mushrooms from the pan and set aside.
Keep It Low
Decrease the heat to medium low then add in the butter. Once the butter has melted, pour in the eggs. Allow the bottom of the eggs to settle and cook for a few seconds before using a rubber spatula to scrape the bottom and sides of the pan. The number one key for scrambled eggs is to keep the heat low. Eggs cook fast, so if you’re using high heat, they’re more likely to dry out. Allowing the eggs to settle before mixing each time is what creates those silky ribbons. Continue this motion until the eggs are cooked through halfway.
Turn off the heat and mix in the the fontina cheese and mushrooms. The residual heat should continue cooking the eggs and melt the cheese into a creamy consistency. If your pan ever gets too hot, simply move the pan aside off of the heat and continue mixing the eggs. Place it back onto the heat as needed. Top the finished scrambled eggs with chives and enjoy. A lot of the times garnishes are not crucial, but topping my scrambled eggs with chives is a must. It adds a delicious savory, garlic-herb flavor that compliments the eggs perfectly.
The Best Scrambled Eggs
This recipe for Soft Scrambled Eggs with Mushrooms is one I always like to keep in my back pocket. It’s great to make in a large batch for any breakfast of brunch gatherings. It’s a simple recipe, but sure to impress. This dish is creamy, cheesy, savory, and umami. The texture of the eggs is so silky and creamy, and the mushrooms are a great addition to make it feel more “meaty.” The chives are a delicate topping that add so much flavor. I love eating this as is or topping it onto a slice of sourdough toast. Try this recipe out, and let me know if it changed your scrambled egg game!
Soft Scrambled Eggs with Mushrooms
Ingredients
- ½ tbsp Olive Oil
- 4 oz Mixed Mushrooms (roughly chopped)
- 4 Large Eggs
- 2 tbsp Heavy Cream
- ¼ tsp Kosher Salt
- Pinch Black Pepper
- 1 tbsp Unsalted Butter
- ½ cup Grated Fontina Cheese
- Chopped Chives (for topping)
Instructions
- Heat a pan over medium high heat. Pour in the olive oil. Add in the mushrooms and sauté for 5-8 minutes. Season with a pinch of salt and pepper. The mushrooms should be browned and no longer releasing any moisture.
- As the mushrooms cook, beat the eggs, heavy cream, kosher salt, and black pepper together until well combined. Remove the mushrooms from the pan and set aside. Decrease the heat to medium low then add in the butter.
- Pour in the eggs. Allow the bottom of the eggs to settle and cook for a few seconds before using a rubber spatula to scrape the bottom and sides of the pan. Continue this motion until the eggs are cooked through halfway. Turn off the heat and mix in the the fontina cheese and mushrooms. The residual heat should continue cooking the eggs and melt the cheese into a creamy consistency. Top with chives and enjoy!
