A French-inspired brunch of soft-folded eggs with oyster mushrooms that develop a delicate, lobster-like flavor.
Oyster mushrooms, known in French as pleurotes, are prized for their delicate texture. The French soft-fold technique uses low heat and a silicone spatula to create large, creamy curds, then finishes the eggs gently off heat.
EQUIPMENT: cast iron skillet, silicone spatula
Eggs and Oyster Mushrooms
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesIngredients
3 large eggs
1/2 lb fresh oyster mushrooms
1 tablespoon fresh chives, chopped
1 1/2 tablespoons unsalted butter, divided
1/8 teaspoon sea salt
freshly ground black pepper, to taste
1/2 teaspoon lemon zest
Directions
- Gently wipe mushrooms clean and tear into bite-sized pieces. Whisk eggs with sea salt and set aside.
- Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add mushrooms and chives. Cook, stirring occasionally, until mushrooms release their moisture and turn golden, 5 to 6 minutes. Transfer to a plate.
- Add remaining butter to skillet over medium-low heat. Pour in eggs and let sit a few seconds, just until edges begin to set. Using a silicone spatula, gently fold eggs from edges toward center, creating large, soft curds. Remove from heat while eggs still look glossy and slightly underdone.
- Fold in mushrooms and chives. Add black pepper and lemon zest. Serve immediately.
Tags
oyster mushrooms