This mushroom fried eggs recipe has a little bit of twist of Asian cooking. If you had "Egg Fu Young" in the Chinese restaurant in the past, you know what I am talking about. It is between scrambled egg and frittata.
Prep Time: 5 Minutes Cook Time: 12 Minutes Serving: 2
In the Chinese culture, we serve eggs at any meal pairing with many different kinds of ingredients, such as vegetables, meat and seafood. Oh, yes. Seafood, too. If this dish is served at my hometown, Hong Kong, we will serve with a little bit of soy sauce and steamed white rice.
I learn from my American family and friends that some people do not like scrambled egg because of its texture. Cooking frittata may take too much time. Besides, the quantity may be too much for a meal. Omelet requires a special technique to finish it off.
So, I want to introduce you this new cooking method. Like I mentioned earlier, not only this kind of recipes, but also this cooking method has been very popular in my culture. It is the happy medium of scrambled egg, frittata and omelet. You can control the quantity super, super easily.
If you like my hubby everything needs to be crispy, this mushroom fried eggs gives you a little bit of crisp. The best of all, it is easier and quicker. My mom would like to add ¼ teaspoon corn starch and 1 teaspoon of water whisking together with the egg. This will make it even crispier. For now, I would suggest you to wait and try it next time.
This mushroom fried eggs recipe can only serve for 2 people. But
feel free to double or triple the quantity of the mushrooms and/or
eggs. I can guarantee you that even if you triple the quantity of all
the ingredients, you still can serve for a family of 4 to 6 for only
$10. I sometimes would like to pick different kinds of mushrooms or
1 box (10ounces) pre-sliced and pre-washed white mushrooms or any kinds of mushrooms (or 2-6.5 ounces Canned Mushrooms; drain well)
Can be doubled or tripled
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