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Mushroom Scallion Soft Scrambled Eggs

Pan-seared mushrooms folded into soft eggs, finished with scallions—a fast solo dinner.

Total 13 min Skillet Easy 1 servings
Skillet Cooking for one10-minute meals
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Mushroom Scallion Soft Scrambled Eggs

Cook mushrooms until they release water and dry again so they bind with the eggs instead of thinning the pan.

Steps

How to make it

Prep 5 min · Cook 8 min

  1. Slice 120 g mushrooms; beat 2 eggs with 1 tsp water and a pinch of salt; slice 1 scallion into rounds.
  2. Heat 1 tbsp olive oil in a skillet over medium heat; spread mushrooms in one layer and cook 2–3 minutes until they release water, dry again, and edges lightly brown.
  3. Push mushrooms to one side; pour in eggs; when edges set, gently push into soft curds over about 1 minute.
  4. Fold everything together; drizzle 0.5 tsp soy sauce, taste, and scatter scallions; eggs should stay moist around the mushrooms.

Tips & storage

Make it easier

  • Another 1 tsp water in the eggs adds silkiness.
  • Drain vegetables well before cooking; excess water steams them and softens the texture.

Egg dishes are best fresh; texture falls off if held.

Substitutions

Onion instead of scallion.

Optional add-ins

+Diced ham+Shredded cheese+Chopped scallions

FAQ

Blanch mushrooms first?

No—dry searing keeps more aroma.

For bento?

Cook eggs fully before packing.

What should I do if the vegetables release water?

Drain them well and cook in batches so the pan stays hot instead of turning the vegetables soft and watery.

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