Scrambled Eggs with Mushrooms and Tomato
The way I scramble eggs is to first thoroughly beat the eggs in a bowl with a fork, put them into a heavy saucepan over moderate heat, and then use a whisk to constantly move the eggs, ensuring small curds and the creamiest texture. If the pan gets too hot, I remove it from the heat and keep stirring; this avoids the need for a double boiler.
Serves 2 to 3
Ingredients
- 3 tablespoons unsalted butter
- 2 mushrooms, coarsely chopped
- ]⅓ cup diced tomato
- ¼ teaspoon salt
- Freshly ground black pepper
- 6 eggs
- 2 tablespoons chopped chives, optional
- 1 to 2 tablespoons heavy cream
Method
- Heat 1 tablespoon of the butter in a medium skillet over medium heat; add the mushrooms and sauté for 1 minute. Add the tomato; season with salt and pepper and cook an additional 30 seconds. Remove from the heat and reserve for garnishing.
- Crack the eggs into a medium bowl. Add the salt, pepper and chives. Using a fork, pierce the yolks and whip, moving back and forth across the bowl to break up the whites, until very smooth and well combined.
- Melt the remaining 2 tablespoons of butter in a medium, heavy, rounded saucepan over medium heat. Once foaming, pour in the egg mixture and cook, whisking constantly to create the smallest possible curds. If at any point the cooking is going too fast, simply lift the pan off the heat. When the mixture is setting and as soon as you can see the bottom of the saucepan as you stir it, remove the pan from the heat.
- Immediately whisk in the reserved egg mixture and the cream to stop the cooking process.
- Spoon the scrambled eggs onto warm plates and top with the mushroom-tomato garnish. Serve immediately.
Nutrition
Nutritional analysis per serving
- Carbohydrates(g) 0
- Protein(g) 11
- Fat(g) 20
- Calories (Kcal) 224
- Sodium (Mg) 146
