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Mushroom breakfast that will fill you up: Scrambled eggs with Hypsizygus marmoreus

2019-05-30 08:41:43

A pack of Hypsizygus marmoreus (Brown Shimeji mushroom)
3 eggs
An onion, coarsely chopped 
Condiments: Salt, black pepper powder, oil, corn starch

Let’s get it started: 
1. Cut off the root of Hypsizygus marmoreus and discard, rinse mushrooms off, drain off excessive moisture and then keep aside.
2. Heat the wok, add oil, drop in Hypsizygus marmoreus and fry for 3 minutes over gentle heat, then remove from the wok.
3. In a bowl, evenly mix corn starch with water and set aside.
4. Crack the eggs, sprinkle with a pinch of salt, black pepper powder and chopped onion to season, then combine with fried Hypsizygus marmoreus and the mixture of water and starch, whisking well.
5. Heat the wok, drizzle with oil again, when hot, pour in egg liquid and maintain the heat for 3-5 minutes, turn over when the bottom is a little bit caky, then break into chunks, remove from the wok. Serve and enjoy.