Fried mushrooms with egg

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to fry mushrooms with eggs? Prepare your food. Any mushrooms are suitable for this recipe - both forest and store-bought. I have king champignons, oyster mushrooms are perfect. If you have fresh forest mushrooms, you will need to boil them first. And frozen ones - defrost.

2. STEP 2

   

   First of all, prepare the mushrooms. Gently wipe the mushrooms with a damp sponge, removing any dirt or debris. Do not wet the mushrooms too much - they easily absorb moisture and become watery and not tasty. Cut the mushrooms into small pieces.

3. STEP 3

   

   Heat a frying pan over medium heat, pour odorless vegetable oil into it. Place chopped mushrooms in it. It’s not scary if there are a lot of them - mushrooms tend to shrink in size when fried.

4. STEP 4

   

   Fry the champignons, stirring, until the liquid evaporates. To make them give it away faster, add salt. At first there will be a lot of water in the pan, then it will evaporate and the mushrooms will begin to fry.

5. STEP 5

   

   When this happens, crack the eggs on top of the mushrooms. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. I prefer whole yolks and fry them with fried eggs.

6. STEP 6

   

   To ensure that the whites are cooked while the yolk remains runny, cook the eggs over low heat. Do not cover with a lid - this will cause the yolk to turn white. When the whites are stable, remove the pan from the heat.

7. STEP 7

   

   Serve the mushrooms and eggs to the table immediately - the dish is especially tasty when piping hot. You can remove it to a plate, or you can leave it in the pan. Salt and pepper the top of the eggs to taste. Bon appetit!

Comments on the recipe

Natalia M

01.09.2023

4.9

Yesterday I saw a recipe for fried mushrooms with eggs and thought it was just right. My husband just brought a package of champignons and asked me to cook something from them. So he got a hearty protein dinner after a run) I made a small addition of my own and fried a large diced onion along with mushrooms. We love fried onions and I add them everywhere) I fried them until they were golden brown, the mass, of course, decreased, but it was much tastier. Then I separated the mushrooms and poured eggs into the spaces, three in total. As Catherine indicated, I fried the eggs over low heat without a lid so that the whites would set and the yolks would remain liquid. My husband would not forgive me for boiled yolks))) I salted and peppered the finished dish, I heard somewhere that if you salt the yolks in advance, they will become covered with a cloudy film. The dish is very appetizing, the smell of mushrooms is inviting. My husband's opinion: These are some of the best scrambled eggs I've ever eaten. Here you go))) Thank you very much for the recipe!