Chanterelle Scrambled Eggs

Turn an ordinary scrambled egg meal into a gourmet feast with one of the most versatile and delicious wild mushrooms-chanterelles. I dry cleaned the chanteerelles with paper towels, but if prefer water, just make sure do it quickly rather than soaking them so they do not get soggy. And dry them off with a clean towel. Pre-salt the egg mixture 5-10 minutes before cooking changes the structure of proteins, making the scarmbled eggs much more tender.


200 g Chanterelles 1 Shallot, peeled and finely chopped 4 Large eggs 1 tbsp Heavy cream Sea salt Black pepper, freshly milled 1 tbsp Unsalted butter 1 tbsp Fresh herbs, chopped (parsley, chives or carrot greens) Pink pepper, crushed (optional)

Clean the chanterelles with a paper towel or a mushroom brush. Wipe off any dirt and grime thoroughly. Cut the larger mushrooms into smaller pieces. Leave the smaller ones whole.
Peel the shallot and finely chop it. Set aside. Whisk the eggs, cream, salt and pepper in a bowl until combined. Set aside for 5-10 minutes.
Melt the butter in a non-stick frying pan over medium heat. Add the chopped shallot and fry for a couple of minutes until aromatic. Add in the prepared chanterelles and fry for 6-8 minutes, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle.
Lower the heat to medium-low. Pour in the egg and cook for 1 1/2 minutes or until mixture starts to set. Using a spatula, push set egg towards centre of pan, tilting pan to allow uncooked egg to run over base. Cook for 2 minutes or until eggs form creamy curds.
Sprinkle with chopped fresh herb and crushed pink peppercorns if using. Serve immediately.