Nau from the restaurant la Cacatúa shows us how to make a soft scrambled eggs with mushrooms. Enjoy!
Ingredients
- One potato
- 7 big mushrooms
- 4 eggs
- Chives or parsley
- Bread
- Salt and pepper
- Oil
Steps
- Heat a pan with oil to 120Cº-140Cº
- Peel and cut the potato in thin slices
- Wash them to remove some of the starch
- While the pan is heating up, cut the mushrooms
- Confit the potatoes at 120Cº-140Cº. They will be ready when they are becoming transparent
- Take the potatoes out on a paper to remove the excess fat
- Mince chives or other herb
- Remove most of the oil from the pan and heat up to 200Cº
- While the pan is heating up, softly mix 3 eggs and one yolk
- While the pan is heating up, toast the bread. Keep an eye that it doesn’t burn
- Saute the mushrooms, don’t shake it or stir it in the first minutes. Add salt at the end
- Take them out n a separate dish and let the pan to cool down
- Salt the potato and eggs and add pepper. Mix the potato with the egg breaking the potato softly. Add the mushrooms when they aren’t too hot
- When the pan is only 70Cº-90Cº add the mix and stir constantly
- Plate with some chives on top and the toasted bread
- Enjoy