You may wonder why scrambled eggs tend to be overly browned and tough. When eggs are overcooked, the protein toughens up and they have the texture of rubber. Not good! Let’s fix that for you with How to Make Perfect Scrambled Eggs . These are made with shitake mushrooms I had in the fridge, but you could use any veggie.
3 fresh, large whole organic (if possible) eggs
1 pint shitake mushrooms
Big pinch of thyme
Pink Himalayan salt (or sea salt)
Organic cooking spray
Optional splash of cream
Spray a frying pan with the cooking spray. Add a small splash of olive oil and a pat of butter.
Heat up to almost high. Wash grime off mushrooms and add to pan (be careful of water spatter).
Don’t move them for 5 minutes! Add a pinch of thyme on top though.
After water evaporates and they have been browning. Stir and add a pinch of salt. When all the remaining liquid drawn out by the salt is gone, remove immediately to a bowl.
Spray pan and add a pat of butter. Whip the 3 eggs in a bowl until the white is broken when you lift with a fork (should not be one big egg white, more like a liquid). Heat pan over medium high.
Add eggs. Let set for 20-30 seconds. When it just starts to form an omelet, slowly pull the egg edges towards the center with a fork. Fluff them with a fork for a few seconds. When almost dry but not quite, add the mushrooms and optional splash of cream. Mix and quickly put on a plate before they brown. They should be tender and perfect. Enjoy How to Make Perfect Scrambled Eggs.