Chewy Enoki Mushroom Scramble
A Filling Breakfast in a Hurry! 5-Minute Enoki Mushroom Scramble Recipe
This recipe is for those of you who often skip breakfast! Chewy enoki mushrooms meet soft eggs to create a wonderful breakfast alternative. It’s quick to prepare and simple to cook, making it a hassle-free option for busy mornings. Packed with vegetables for extra nutrition, this enoki mushroom scramble is a must-try. Let’s make it now!
Main Ingredients- 1 small package of enoki mushrooms (trim the base and prepare)
- 20g carrot (finely minced)
- 5 eggs
Seasonings and Extras- 2 Tbsp chopped green onion (fresh is recommended)
- 1 pinch of salt (to taste)
- 2 Tbsp sunflower oil or cooking oil (for a tender scramble)
- A little ground black pepper (for flavor)
- 2 Tbsp chopped green onion (fresh is recommended)
- 1 pinch of salt (to taste)
- 2 Tbsp sunflower oil or cooking oil (for a tender scramble)
- A little ground black pepper (for flavor)
Cooking Instructions
Step 1
First, crack 5 fresh eggs into a bowl. Add a pinch of salt. Whisk thoroughly with a fork or whisk until the yolks and whites are well combined. Whisking until slightly frothy will make the scramble even more tender.
Step 2
Wash the enoki mushrooms, trim off the woody base, and cut the mushroom caps into 2-3 cm lengths. Cutting them into manageable pieces is important, as they can be difficult to stir-fry if too long.
Step 3
Finely mince about 20g of carrot. Dicing it into small cubes will help it cook evenly and add texture. Mincing it as small as possible ensures it’s not too chewy when eaten.
Step 4
Prepare 2 tablespoons of finely chopped green onions. Adding fresh, finely chopped green onions will enhance the savory aroma and flavor, elevating the overall taste of the scramble.
Step 5
Heat 2 tablespoons of sunflower oil in a pan over medium heat. Add the prepared enoki mushrooms, minced carrot, and chopped green onions. Stir-fry quickly for about 30 seconds, just enough to soften the vegetables slightly. Avoid overcooking, as this can release excess moisture and make the scramble watery.
Step 6
Once the vegetables are lightly sautéed, pour the whisked egg mixture evenly over the pan. The eggs will begin to cook as they come into contact with the hot pan.
Step 7
As the eggs start to set, sprinkle a little ground black pepper over the top, if desired. Black pepper helps to cut through any eggy smell and adds a subtle aroma.
Step 8
Gently scramble the mixture with chopsticks or a spatula, cooking until the eggs are fully done. Be mindful of the heat to prevent burning; cook over gentle heat, stirring occasionally, until you achieve a fluffy, crumbly scramble. Your delicious enoki mushroom scramble is ready in a flash! Enjoy it as a hearty breakfast or a simple brunch.
