in Germany

Scrambled eggs Eifel style

updated

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Ingredients for 4 servings:

  • 8 eggs
  • ½ onion(s)
  • 125 g butter
  • 150 g chanterelles or porcini mushrooms, pre-cooked (can)
  • salt and pepper
  • 1 tsp herbs, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the chopped onion in butter until golden brown, add the mushrooms, season with salt and pepper, and fold in the beaten eggs. Stir slowly and carefully with a wooden spoon until the eggs are creamy and set in thick flakes. Serve in a pan or sprinkled with herbs. Serve with fried potatoes or mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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