Not your grandmothers scrambled eggs
These don’t look like much from the outside, but trust me when I tell you that they were the best eggs I have ever had, and I have something of a reputation for fantasamagorical eggy creations. In fact, at this point, I am not even sure you could call them just plain old eggs. It was more like a gourmet saute with savory cheeses that just so happened to have eggs as the main ingredient. It was alternately savory, salty, cheesy, and fluffy with a slight crunch every now and then. Divine.
The most important thing I think you have to remember when cooking eggs is not to overcook them, after all, there are few things less appetizing than rubbery eggs. With recipes like this, I think your ingredients make the difference between an average dish and a mind blowing one, so that is what this post is going to focus on.
Ingredients: (serves 2)
- Fresh Baby Asparagus, cut into 1 cm slices. Otherwise known as young asparagus. You should be able to eat it raw (uncooked), and it will taste sweet and fresh, with a slight bitterness at the tips with no woody bits that need to be discarded. The cut ends should still be mostly green, not white and dried out. Look in the specialty/gourmet veggies section. The bottom ends should be no thicker than 1 cm across in diameter.
- 10-15 Japanese Shimeji mushrooms all sizes, leave the small ones whole, and slice the bigger ones the long way down the middle with just the ends trimmed off and discarded. Otherwise know as Chinese mushrooms, brown beech mushrooms, or brown clamshell mushrooms. (Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. Wiki.)
- A small handfull (1/4 cup to 1/3 cup) of sheep’s milk Feta cheese, crumbled. Get the one that is in a cube in water, not the dry one that is already crumbled for you, it’s fresher.
- 1/8 of a cup (splash) of a nice white wine that you wouldn’t mind drinking, not some icky cooking wine. Yes, it matters. We used a mild semi-dry Emerald Riesling. You could also use a nice Pinot Grigio, Sauvignon Blanc, or Chardonnay, doesn’t really matter as long as you like it.
- Shredded Manchego cheese, (or parmesan) to sprinkle all over the top of the eggs while they are cooking. About 1/8 cup.
- Sea Salt and Fresh Cracked Pepper to taste, about 1/8 teaspoon Sea salt and 1/4 teaspoon Cracked Pepper freshly ground.
- 1 teaspoon Salted Butter for sauteing.
1) Saute Shimeji mushrooms in 1 tsp butter for 5 minutes, in a covered 12 inch diameter saute pan over medium heat. Don’t crowd the mushrooms.
2) When they are cooked through but not wilted, add asparagus, and cook for another 2 minutes covered.
3) Add white wine to hot pan, let alcohol cook off uncovered, about 2 minutes.
4) Mix up eggs in a bowl with a fork, add sea salt and pepper, then add to pan with mushrooms and asparagus spreading out over the whole pan evenly, as if you were making an omelet.
5) Cook for about 3-5 minutes covered. When egg is mostly cooked on bottom but is still wet on top, sprinkle Manchego and Feta over the whole surface, then break up the eggs as if you were scrambling them, but gently, minding the asparagus and mushrooms. Cover, and cook for 1 additional minute.
6) Turn off heat, but LEAVE covered for 2 additional minutes. This will finish cooking the eggs through, but will not overcook them.
7) Serve immediately, with toast and butter or jam.
*All Ingredients Photos: credit Google images.