Scrambled Eggs Recipe +10 Variants

Name: Scrambled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Porcini mushrooms 250 g; eggs 4-5 pc; Salt 1/4 TL; Pepper black, ground 4-6 pinches; thyme 2 twigs; butter 15 g; Parsley 2 twigs; tomato 1 pc

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Scrambled eggs recipe picture — Prepare scrambled eggs in +10 variations Featured image.

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my scrambled egg recipe. Quickly made and always delicious comes the scrambled eggs with various additions to the plate.

I am a big fan of scrambled eggs. The quickly scrambled egg is great for breakfast, brunch, lunch, dinner and in between. Such a wholesome lightning meal is better than any chocolate or granola bar.

How you can score with this turbo food not only on Sundays, I show you in many variations. Your inspiration and creativity you can follow freely or choose between my suggestions.

Then let’s quickly get down to business. I have filmed for you in my kitchen. I hope my recipe and my video give you much pleasure in your preparation and I wish you good luck!

Table of Contents

1. Recipe Scrambled Eggs
2. Calories and Nutritional Values
3. Prepare Scrambled Eggs in +10 Variants
4. Prepare Scrambled Eggs in the Oven
5. Mushrooms – the Classic Complement to the Egg Dish
6. Frequently Asked Questions About the Scrambled Egg
7. More Matching Cooking Ideas

1. Recipe Scrambled Eggs

Scrambled Eggs

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 559

Total Time 25 Min.

Preparation Time 15 Min.

Cook Time 10 Min.

Preparing scrambled eggs with step by step photos, cooking video and cooking tips from the chef Thomas Sixt.

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4.99 from 914 ratings

Ingredients

250	g	Porcini mushrooms
4-5	pc	eggs
1/4	TL	Salt (I use primal salt or Himalayan salt)
4-6	pinches	Pepper black, ground
2	twigs	thyme (I also use Parsley)
15	g	butter (or olive oil)
2	twigs	Parsley (or chives)
1	pc	tomato

Instruction

Wash mushrooms properly — We want to wash mushrooms very quickly so that the tasty fellows don't get too drunk with water. For this, chefs use a mixture of water, lemon juice and flour.

Clean mushrooms

Clean the mushrooms with a brush or wash them in flour-lemon juice water and rinse them clear under cold running water.

Dry the mushrooms and prepare them for cooking.

In my cooking school I show you how to clean mushrooms.

Fresh boletus mushrooms — Fresh and brushed porcini mushrooms.

Cut mushroom

Cut the mushrooms for the pan with a knife.

Fry the porcini mushrooms vigorously in a pan with a little oil.

Sauté mushrooms

Heat a frying pan and fry the butter in it.

Put the prepared mushrooms and sauté for 5 minutes over high heat.

Season lightly with salt, bell pepper and paprika powder.

Let the mushrooms take some color, then the taste is more intense!

Cut the mushrooms into small pieces — Cut the fried mushrooms into small pieces.

Cut mushrooms

Cut a large part of the mushrooms into small pieces.

The others remain for decoration.

Now put the fried mushrooms aside for the time being.

Prepare scrambled eggs — Open eggs in a bowl seasoned with salt and pepper and cream.

Prepare eggs

Crack the eggs into a bowl and season with salt, pepper and thyme.

Beat the eggs with a fork. You can also prepare the egg dish in portions, then beat only 2 eggs in the bowl.

Scrambled eggs in the pan — Scrambled eggs when preparing in the pan

Preparing eggs

Add the egg to the hot oil in the pan.

When the eggs begin to set, add the fried mushrooms.

Scrambled eggs ready pan — The scrambled eggs are cooked in the pan.

Scramble eggs

To prepare 2 eggs, please use a small pan, half of the sautéed mushrooms with two eggs in the pan.

Cooking school and cooking wiki — Cooking school category image shows the peeling of a tomato.

Prepare tomato

Skin and core the tomato.

Cut into small cubes.

We need them for the decoration.

Garnish

Serve the egg dish on warmed plates or bowls.

Garnish with mushrooms, chives or parsley and diced tomatoes.

Enjoy your meal!

Video

You can also prepare this egg dish with porcini, chestnuts, mushrooms, oyster mushrooms and herb mushrooms. Please note the size of the mushrooms. You can either pluck the mushrooms into small pieces or cut the larger mushrooms into thin slices!

Instead of thyme, you can also use parsley, lovage, basil or chives.

2. Calories and Nutritional Values

3. Prepare Scrambled Eggs in +10 Variants

In the kitchen I like to be creative and try out a lot. Boredom does not get on my plate!

So I have put together some great ideas for the pan eggs for you. In the table you will find my suggestions with ingredient lists.

Designation	Ingredients
Classic	Chicken eggs, salt, pepper, cayenne pepper, herbs as decoration
Fluffy	Chicken eggs, cream, salt, pepper, cayenne pepper, herbs as decoration
Truffle	Chicken eggs, white truffle oil, cream, salt, pepper, cayenne pepper, chervil or truffle slices
with mushrooms	Fried mushrooms such as mushrooms, herb mushrooms, porcini mushrooms, Maronen oder Pfifferlinge, Hühnereier, Sahne, Salz, Pfeffer, Cayennepfeffer, Kräuter als Deko
with tomatoes	Chicken eggs, diced tomatoes or tomato concasse, cream, salt, pepper, cayenne pepper, herbs as decoration
with paprika	Peeled and finely chopped cubes of bell pepper, chicken eggs, cream, salt, pepper, cayenne pepper, herbs for decoration.
with vegetables	Diced zucchini, bell bell pepper, shallot, sautéed, chicken eggs, cream, salt, pepper, cayenne pepper, herbs as decoration
with bacon	Crispy fried bacon wafers or bacon slices, chicken eggs, cream, Salz, Pfeffer, Cayennepfeffer, Kräuter als Deko
with avocado	Chicken eggs, cream, salt, pepper, cayenne pepper, sprouts as decoration, Avocadoscheiben
with Brussels sprouts leaves	Blanched Brussels sprouts leaves, chicken eggs, cream, salt, pepper, Cayenne pepper, herbs as decoration

Scrambled eggs with green asparagus and truffle — You can combine your scrambled eggs according to season and market supply with the most diverse ingredients. Here I added steamed white asparagus and truffles. © Thomas Sixt Food Photographer

4. Prepare Scrambled Eggs in the Oven

It doesn’t always have to be the pan. I also like to stock the eggs in the oven in small oven molds or cups. Your visitor will make eyes and you have little effort.

Scrambled eggs prepared in the oven — Pour the beaten eggs into a buttered ramekin and bake in the oven at 160°C until firm. The convenient variant of the oven preparation is recommended when guests come. © Thomas Sixt Food Photographer

Souffled scrambled eggs in a ramekin in the oven, my recommendation when guests come for brunch!
Preparation tip from chef Thomas Sixt

5. Mushrooms – the Classic Complement to the Egg Dish

In detail, I would like to present you in the recipe the variant with mushrooms. Mushrooms are at the top of the scale of the most popular addition to the egg.

Mushroom and egg together are just delicious and really best friends!

Small list for mushrooms and the shopping list:

Champigons, porcini, chanterelles, oyster mushrooms, chestnuts, shitake and herb mushrooms

Please also think about the herbs: Parsley, chervil or cress harmonize wonderfully with it and give the egg dish a visual kick!