Easy and fast these creamy scrambled eggs with mushrooms are a breakfast-dinner staple.
Are you tired of the same scrambled eggs for breakfast? If you're looking for a new way to start your day, why not try scrambled eggs with mushrooms?
This delicious and easy-to-make dish is a perfect way to add some variety to your breakfast routine. The combination of eggs and savory mushrooms is sure to wake up your taste buds and leave you feeling satisfied all morning long.
In this blog post, I'll share our favorite recipe for scrambled eggs with mushrooms and some tips for making the perfect batch every time.
Let's begin cooking by grabbing your frying pan!
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Why you'll love this creamy scrambled eggs
Creamy texture: Unlike regular scrambled eggs, adding milk or cream to the eggs results in a creamy and velvety texture that many people find irresistible.
Rich flavor: The addition of cream or milk also adds a richness and depth of flavor to the eggs, which elevates the dish from ordinary scrambled eggs to something more decadent and satisfying.
Versatility: scrambled eggs can be served with a variety of toppings and ingredients, such as mushrooms, cheese, or herbs, allowing for endless possibilities and creativity in the kitchen.
Quick and easy: Scrambled eggs are quick and easy to prepare, making them an ideal breakfast option for busy mornings or lazy weekends.
Comfort food: Scrambled eggs with their velvety texture and rich flavor can provide a sense of comfort and warmth, making them a perfect breakfast option to start your day with.
Ingredients
Eggs: Eggs are the star ingredient in this dish. When cooked properly, eggs can be transformed into a delicious and satisfying breakfast option that can keep you full and energized throughout the morning.
Heavy cream or milk: Adding heavy cream or milk to the eggs results in a creamy and velvety texture, creating a richer and more flavorful dish. Cream and milk can also add some extra protein and healthy fats to your breakfast.
Salt and pepper: Salt and pepper are essential seasoning ingredients that help to bring out the flavors of the eggs and mushrooms. You can adjust the amount of salt and pepper to your personal taste preferences.
Butter or oil: Butter or oil is used to prevent the eggs from sticking to the pan and to add some extra flavor to the dish. You can use any type of cooking fat that you prefer.
Mushrooms: Mushrooms are a delicious and nutritious addition to this dish, providing a meaty and earthy flavor that complements the creaminess of the eggs.
Optional ingredients: You can add a variety of other ingredients to your creamy scrambled eggs, such as shredded cheese, herbs like chives or parsley, diced onions or peppers, or even diced bacon or ham. These ingredients can help to add some extra flavor and texture to your dish and make it even more satisfying.
How to make the best creamy scrambled eggs with mushrooms
Step 1. Sauté mushrooms:
Here are the steps I follow for sautéing mushrooms:
- Clean the mushrooms: Start by cleaning the mushrooms with a damp paper towel or a soft brush to remove any dirt or debris. Avoid rinsing the mushrooms under water as they can absorb too much moisture and become soggy.
- Slice the mushrooms: Depending on the size of the mushrooms, you can either slice them into thin rounds or cut them into bite-sized pieces.
- Heat the pan: Heat a non-stick skillet over medium-high heat until hot. Add a small amount of oil or butter to the pan and swirl it around to coat the surface evenly.
- Add the mushrooms: Once the oil or butter is hot, add the sliced mushrooms to the pan in a single layer. Make sure not to overcrowd the pan, as this can cause the mushrooms to steam instead of sauté.
- Sauté the mushrooms: Let the mushrooms cook undisturbed for 2-3 minutes until they are browned and caramelized on one side. Then, flip the mushrooms over and cook them for another 2-3 minutes on the other side until they are tender and golden brown.
- Season the mushrooms: Once the mushrooms are cooked to your liking, season them with salt, garlic powder and pepper to taste.
Step 2. Scrambled eggs:
Here are the steps for scrambled eggs:
- Whisk the eggs and heavy cream or milk together in a bowl until the mixture is smooth, and then set it aside.
- Season the eggs with salt and pepper to taste, and adjust the seasoning as needed
- In a non-stick skillet over medium heat, melt the butter or heat the oil.
- Using a spatula, gently stir the egg mixture into the skillet.
- As the eggs start to set, use the spatula to gentle lift and fold them, allowing the uncooked eggs to flow underneath and cook evenly.
- Continue to cook and stir occasionally the eggs until they are almost set, but still slightly runny on top.
- Remove the pan from heat and continue stirring the eggs until they are fully cooked and no longer runny.
Step 3. Assemble and serve
- Transfer the scrambled eggs to a plate and serve immediately, garnished with sauté mushrooms and chopped parsley.
Substitutions
Here are some possible substitutions I usually make for creamy scrambled eggs with mushrooms:
- Dairy-free: If you're lactose intolerant or allergic to dairy, you can use a dairy-free alternative to heavy cream or milk, such as almond milk or coconut milk. Just make sure to choose an unsweetened and unflavored variety for best results.
- Vegan: To make the recipe vegan, you can use tofu instead of eggs and coconut cream instead of heavy cream or milk. You can also add some nutritional yeast or vegan cheese for extra flavor.
- Gluten-free: The recipe is already gluten-free, but make sure to use a gluten-free bread or toast if you're serving it as a side dish.
- Low-carb: If you're following a low-carb diet, you can skip the bread and serve the scrambled eggs with a side of avocado or spinach instead.
- Different vegetables: If you don't like mushrooms, you can use other vegetables instead, such as spinach, kale, or bell peppers. Just make sure to sauté them before adding the egg mixture to the pan.
- Different herbs and spices: You can customize the flavor of the scrambled eggs by adding different herbs and spices, such as chives, dill, thyme, or paprika.
Variations for scrambled eggs
- Cheese: For extra creaminess, you can add some shredded cheese to the egg mixture before cooking. Cheddar, feta, and goat cheese all work well with mushrooms.
- Meat: If you're a meat lover, you can add some bacon or sausage to the pan before sautéing the mushrooms. Just make sure to cook the meat first and drain any excess fat before adding the mushrooms.
- Spicy: For a bit of heat, you can add some chopped jalapeño or red pepper flakes to the egg mixture. This adds a nice kick to the creamy eggs and mushrooms.
- Herbs: You can add some chopped fresh herbs to the egg mixture before cooking, such as chives, dill, or thyme. This adds a fresh and fragrant flavor to the dish.
- Vegetable variations: You can substitute the mushrooms with other vegetables, such as spinach, kale, or bell peppers. This changes the flavor and texture of the dish while still keeping the creamy scrambled egg base.
- Toast variations: You can change the type of bread you use for the toast, such as sourdough, rye, or whole wheat. This adds a different flavor and texture to the dish.
Storage
Creamy scrambled eggs with mushrooms are best served immediately after cooking for optimal flavor and texture. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.
To reheat the scrambled eggs, you can microwave them in a microwave-safe dish in 30-second intervals until heated through. Alternatively, you can reheat them in a skillet on the stovetop over medium-low heat, stirring occasionally, until warmed to your liking.
It's important to note that reheating scrambled eggs can cause them to become dry and rubbery, so it's best to only make as much as you plan to eat at one time. If you have extra mushroom and egg mixture that hasn't been cooked yet, you can store it separately in an airtight container in the refrigerator for up to two days before cooking.
I not recommended to freeze scrambled eggs as the texture and flavor can be affected. The eggs can become watery and lose their creamy texture upon thawing and reheating.
Top tips for making the best creamy scrambled eggs
Whisk the eggs well: Whisking the eggs well before cooking will help incorporate air into the mixture and make the scrambled eggs lighter and fluffier. Use a whisk or a fork to beat the eggs until the yolks and whites are fully combined and the mixture is smooth.
Use a non-stick pan: A non-stick pan will prevent the eggs from sticking and help you achieve a creamy and fluffy texture. Make sure the pan is well-heated before adding the eggs.
Use low heat: Cooking the eggs over low heat will help prevent them from becoming tough and rubbery. It also gives you more control over the cooking process, allowing you to achieve the desired texture.
Add liquid: Adding a liquid such as heavy cream, milk, or water to the eggs before cooking can make them creamier and more flavorful. Use about 1-2 tablespoons of liquid per egg.
Don't overcook: Overcooking the eggs can make them dry and tough. Cook the eggs until they are just set, but still moist and creamy.
Season well: Don't forget to season the eggs with salt and pepper before cooking. You can also add other seasonings, such as herbs or spices, to add extra flavor.
Add ingredients at the right time: If you're adding ingredients such cheese, make sure to add them at the right time during the cooking process. Sauté the mushrooms first and then add the egg mixture, or sprinkle the cheese on top of the eggs just before they are done cooking.
FAQ for creamy scrambled eggs with mushrooms
To make scrambled eggs fluffy and creamy, whisk the eggs well with a fork or a whisk before cooking. Add a splash of milk or heavy cream to make the eggs even creamier. Cook the eggs over low to medium heat, stirring constantly with a spatula, until they are just set but still slightly runny. Remove the eggs from the heat and let them rest for a minute or two before serving.
The secret to making perfect scrambled eggs is to cook them low and slow while constantly stirring them. Whisk the eggs well before cooking and add a splash of milk or cream to make them creamier. Cook the eggs over low heat, stirring constantly with a spatula, until they are just set but still slightly runny. Remove the eggs from the heat and let them rest for a minute or two before serving.
To make scrambled eggs without them being rubbery, cook them low and slow while constantly stirring them. Make sure to not overcook them, as this can cause them to become rubbery. Additionally, adding a small amount of water or milk to the eggs before cooking can help keep them moist and prevent them from becoming rubbery.
To make scrambled eggs without them sticking to the pan, make sure to use a non-stick pan or a well-seasoned cast-iron pan. Heat the pan over low to medium heat before adding the eggs, and then add a small amount of butter or oil to the pan. Constantly stir the eggs with a spatula to prevent them from sticking to the pan.
The cooking time for scrambled eggs varies depending on the heat level and the amount of eggs you're cooking. Generally, it takes 2-3 minutes to cook scrambled eggs over low to medium heat while constantly stirring them with a spatula. The eggs should be just set but still slightly runny. Remove the eggs from the heat and let them rest for a minute or two before serving.
To make scrambled eggs without them being runny, cook them slowly over low heat and stir gently with a spatula. It's important to not overcook the eggs, but to cook them until they're just set and still a little bit soft.
Scrambled eggs are eggs that have been beaten and then cooked while being stirred, resulting in a scrambled mixture. Omelettes are eggs that have been beaten and then folded over a filling such as cheese, vegetables, or meats.
To make scrambled eggs without breaking them up too much, whisk the eggs gently and cook them slowly over low heat. Use a spatula to stir them gently and frequently, taking care not to overcook them.
Yes, you can make creamy scrambled eggs without milk. Instead of milk, you can use heavy cream or half-and-half to make the eggs creamier. You can also omit the dairy altogether and use a small amount of mayonnaise, sour cream, or cream cheese to achieve a creamy texture.
Other breakfast recipes you will love
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Alexa
Recipe
Creamy scrambled eggs with mushrooms
Equipment
Ingredients
- 2 tablespoons olive oil
- 200 gr white mushrooms
- 2 tablespoons of heavy cream or milk
- 2 eggs
- salt
- ground black pepper
- garlic powder
- finely chopped parsley
Instructions
Sauté mushrooms:
- In a non-stick frying pan over medium-high heat add oil, mushrooms and cook, stirring often for 5 to 8 minutes. Add garlic powder, salt and pepper.
- Remove mushrooms from skillet and set them aside on your plate.
Scrambled eggs:
- Crack the eggs into a bowl and whisk them together with the cream or milk until they are well combined.
- Heat same non-stick frying pan over low heat and add the butter or oil to the pan.
- Once the butter or oil has melted, pour the egg mixture into the pan.
- Use a spatula to stir the eggs gently, scraping the bottom of the pan to create soft, fluffy curds.
- Cook the eggs for 2-3 minutes or until they are almost set, stirring occasionally.
- Remove the pan from the heat and continue stirring the eggs until they reach your desired level of doneness.
- Season the eggs with salt and pepper to taste
- Serve the creamy scrambled eggs hot, garnished with sautéed mushrooms and chopped parsley.
Notes
- Cook eggs on low heat and mix slowly. This is the trick to make creamy scrambled eggs.
- Optional you can add to scrambled eggs, cheese, bacon, dill or spinach.
More favorite recipes to try:
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Chocolate Crinkle Cookies Recipe;
Alexandra
Staple for my Sunday brunch!!!