Home cooking

Mushroom Scallion Soft Scrambled Eggs

Name: Mushroom Scallion Soft Scrambled Eggs
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: Taiwanese home cooking
Ingredients: Mushrooms 120g; Eggs 2; Scallion 1stalk

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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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

Slice mushrooms; chop scallion. Beat eggs with a pinch of salt and 1 tsp water until lightly frothy; set aside.
Dry-pan mushrooms over medium until soft and lightly browned; pinch of salt.
Lower heat; pour eggs; gently push to half-set; scatter scallion and soy; remove from heat.

Tips & storage

Make it easier

Another 1 tsp water in the eggs adds silkiness.

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.

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