scrambled eggs with mushrooms

How to Make Scrambled Eggs with Mushrooms: A Simple Guide

Scrambled eggs with mushrooms is a quick, nutritious, and delicious dish loved by many. Here’s a step-by-step guide to help you perfect it.

First, gather your ingredients: 2 eggs, 150g fresh mushrooms, 1 small onion (optional), 2 cloves garlic, salt, pepper, and 1 tablespoon each of cooking oil and soy sauce.

Begin by preparing the vegetables. Clean the mushrooms and slice them thinly. If using, chop the onion and mince the garlic. Beat the eggs in a bowl, adding a pinch of salt and pepper to season.

Heat the oil in a wok or skillet over medium heat. Sauté the onion until translucent, then add the mushrooms and garlic. Stir-fry for 3–4 minutes until the mushrooms soften and release their juices. Pour in the soy sauce, mix well, and cook for another minute.

Pour the beaten eggs into the pan. Let them set slightly at the bottom, then gently stir with a spatula, combining the eggs with the mushrooms. Cook until the eggs are just set but still slightly moist—avoid overcooking to keep them tender.

Serve hot, garnished with chopped green onions if desired. This dish pairs perfectly with steamed rice or bread. Enjoy your homemade scrambled eggs with mushrooms!