Whenever we have the opportunity, whether it is one or two days off, we pack our lumber into the car and go to the Jura for a tent. When mine sprouts falling asleep for the difficult evening bonfire, I jump out to do the forest. In tests for them, I have to jump out nowhere, because we spend the night almost in the forest. I decided to make scrambled eggs in butter with fresh mushrooms. There weren't many of them, but scrambled eggs for two were perfect.
managed to find four butterflies, one boletus and Gyroporus castaneus. The latter, unfortunately, was wormy.
It might seem that making scrambled eggs over the fire is a trivial matter. Nothing could be more wrong. Cooking over an open fire is a thankless activity, considering that the ingredients used in the scrambled eggs are delicate and sensitive to high temperatures. But what do we start there.
Ingredients
A few fresh mushrooms, in my case 4 buttermilk and one boletus, 5 eggs, 1/3 a cube of butter, medium-sized onion, salt, fresh bread.
Preparation of scrambled eggs with mushrooms
Clean the mushrooms thoroughly, remove the crusts from the hat and cut them into small cubes.
Peel the onion and cut into small cubes. Put butter and chopped onion into a pot, add a little salt and fry the onion until it is slightly ruddy. When frying the onion, stir it frequently, because both the butter and the onion tend to burn on the fire.
Once the onion is fried, add the chopped mushrooms and fry for about 5 minutes.
Then add the eggs and, stirring gently so as not to damage the yolks of the eggs, mix the egg white, mushrooms and onion.
Once the protein is chilled, break the yolks and gently spread them over the scrambled eggs. Finally salt it and the scrambled eggs are ready to eat.
Way of giving
The whole is served with fresh bread or white bread.
