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Soft-scrambled Eggs with Lobster Mushrooms

Product Description

The lobster mushrooms have a peppery, paprika-like aroma and provide a nice crunchy counterpart to the scrambled eggs.

Serves: 3


  • Approximately ¼ cup (60 ml.) dried lobster mushrooms and dried black trumpet mushrooms (you can also use any other varieties you wish)
  • 6 eggs
  • Salt and pepper to taste
  • 4 tablespoons (60 ml.) butter
  • 1/3 pack of Bacon


  1. Soak the dried mushrooms for 10-15 minutes in very hot water until they’re fully reconstituted, then drain.
  2. In a bowl, beat 6 eggs for about 30 seconds until yolks and whites are incorporated.
  3. Add reconstituted mushrooms and stir gently to incorporate.
  4. Spread 2 tablespoons (30 ml.) of butter on the bottom and sides of an omelet pan.
  5. Add beaten eggs to pan and cook over moderately low heat.
  6. Stir slowly and continually with spatula or wooden spoon, making sure to reach all over the bottom of the pan.
  7. After 2-3 minutes the eggs will begin to thicken into a custard. At this point, stir rapidly, moving the pan off and on the heat, until the eggs have almost thickened to the consistency you want.
  8. Remove from the heat and they will continue to thicken slightly. When the eggs have reached the consistency you want, add 2 more tablespoons (30 ml.) of butter and stir into the eggs.
  9. Garnish with chopped chives or parsley and add crumbled bacon, serve.