Scrambled eggs with mushrooms

Nau from the restaurant la Cacatúa shows us how to make a soft scrambled eggs with mushrooms. Enjoy!


  • One potato
  • 7 big mushrooms
  • 4 eggs
  • Chives or parsley
  • Bread
  • Salt and pepper
  • Oil


  1. Heat a pan with oil to 120Cº-140Cº
  2. Peel and cut the potato in thin slices
  3. Wash them to remove some of the starch
  4. While the pan is heating up, cut the mushrooms
  5. Confit the potatoes at 120Cº-140Cº. They will be ready when they are becoming transparent
  6. Take the potatoes out on a paper to remove the excess fat
  7. Mince chives or other herb 
  8. Remove most of the oil from the pan and heat up to 200Cº
  9. While the pan is heating up, softly mix 3 eggs and one yolk
  10. While the pan is heating up, toast the bread. Keep an eye that it doesn’t burn
  11. Saute the mushrooms, don’t shake it or stir it in the first minutes. Add salt at the end
  12. Take them out n a separate dish and let the pan to cool down
  13. 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
  14. When the pan is only 70Cº-90Cº add the mix and stir constantly
  15. Plate with some chives on top and the toasted bread
  16. Enjoy

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