Scrambled Eggs with Mushrooms and Herbs

There is an art to the perfect scrambled eggs. They need low heat, rather than high heat, so that the curds are soft and tender.

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Traditionally, the classic French cooks used to cook eggs so slowly that they used a bain marie (a bowl over a bowl of simmering water). It would take about 30 minutes to gently scramble the eggs. Doing it in a skillet, as in the recipe below, should take you at least 5 minutes. If your eggs are done sooner than that, the heat is too high. I like my eggs super soft and moist and just cooked through, but you might prefer yours more cooked. If so… just cook them a little longer. To each their own!

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More about the skills used in this recipe.

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How to Scramble Eggs

For super creamy eggs with small curds, scrambled eggs should be cooked slowly on a very low heat. It's tempting...View Technique

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Scrambled Eggs with Mushrooms and Herbs

  • Prep Time: 5 m
  • Cook Time: 8 m
  • Total Time: 13 m
  • Servings:
    2

Ingredients

  • 2 tablespoons butter divided
  • 4 ounces mushrooms any variety, stems removed and sliced
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh chives
  • 4 eggs
  • salt and freshly ground black pepper

Instructions

  1. Heat a non-stick skillet over medium-high heat. Add half the butter and cook the mushrooms until they are nicely browned and tender. Add the herbs and season with salt and pepper. Transfer to a small bowl and set the mushrooms aside.
  2. Wipe out the skillet and let it cool. Beat the eggs in a small bowl with a fork. Over low heat, add the eggs and the remaining butter to the pan. Stir constantly to allow the eggs to set up evenly. A rubber spatula is perfect for this. Keep the heat on low or medium-low, but no higher. A higher heat will cause the curds to harden and dry. It should take at least 5 minutes for the eggs to properly scramble. If they start to set up too quickly, remove the pan from the heat for a few seconds and continue to stir. If they are taking too long to set up, add just a little more heat to the pan, but be patient and resist the temptation to cook over too high a heat.
  3. Stir in the mushrooms and herbs and season with salt and pepper.
  4. Serve over a nice thick slice of toasted rustic bread. Heaven.
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