Chanterelles are able to make a real masterpiece out of the simplest dish. Even an ordinary scrambled egg or omelet with the addition of these mushrooms will acquire a completely different, rich and pleasant taste. Of course, you should not get carried away and cook mushrooms daily, so as not to burden the stomach with heavy food, but sometimes you can treat yourself. Moreover, today there are many variations of scrambled eggs with chanterelles.
Selection and preparation of ingredients
Since the main ingredient is chanterelles, their choice should be approached especially carefully. If you pick mushrooms yourself, take only those whose safety you are completely sure of. When purchasing, also check each instance for putrefactive stains. Do not get spoiled and old mushrooms, because in the process of growth they accumulate a lot of toxins in themselves.
Important! Chanterelles have poisonous doubles, which are distinguished by a thinner leg and a bright copper-red color. Eating these mushrooms as food can trigger poisoning.
Each of the recipes for mushroom dishes involves the preliminary preparation of raw materials. Chanterelles need to be cleaned and rinsed well. You can leave them for 30-40 minutes in cold water to finally get rid of the remnants of sand and forest debris.
Next, the product is placed in a pan with water and boiled for 5 minutes after boiling, after which the water must be drained and replaced with a new one.
Mushrooms, pre-salt, again sent to cook, but for 25-30 minutes. At the end of cooking, the chanterelles are sent to a colander in order to rid them of excess water and cool.
The choice of eggs requires an equally careful approach. If you want to purchase a fresh product, take the eggs marked with the letter “D”: they relate to dietary products whose shelf life does not exceed 7 days. At home, the quality of eggs is determined by external indicators: a fresh egg in a broken state will have a transparent protein (without inclusions and turbidity) and a dense yolk in the shape of a ball.
Another way:
Chanterelle fried eggs recipe
Chanterelles are popular mushrooms with excellent taste and aroma. They are easy to prepare and go great with many other products. There are many recipes for cooking scrambled eggs with chanterelles with both elementary and more complex combinations of ingredients.
Classic recipe
Several centuries ago, scrambled eggs was considered a festive dish. Until the beginning of the 19th century, egg recipes remained the privilege of haute cuisine.
350 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Put prepared (boiled and dried) chanterelles in a preheated pan with vegetable oil and fry until golden brown.
- Peel the onion, cut into small cubes and add to the mushrooms. Fry for 5 minutes, stirring occasionally so that the mass is evenly cooked.
- Drive eggs into the resulting frying, then salt and pepper. Cover the egg-mushroom mixture with a lid and cook over low heat for 2-3 minutes. At the end, sprinkle with chopped dill. Serve hot.
Fried eggs with chanterelles and tomatoes
245 minutes
Nutritional value per 100 g:
- Cut boiled chanterelles into small pieces (if mushrooms are not large, you can cook them whole), put in a frying pan with heated butter and fry for 5 minutes.
- Add chopped chopped tomatoes to the mushrooms, salt them and simmer for 10 minutes.
- Drive eggs into a pan, cover and simmer the mixture for 3-5 minutes until cooked. Before serving, you can sprinkle the tomato dish with herbs.
This recipe can be varied by adding hard cheese. It is enough to take 50 g of the product, grate it on a coarse grater and sprinkle it with fried eggs 1 minute before cooking. After the pan is removed from the heat, the dish should languish under the lid for another 2-3 minutes.Important! When choosing cheese for fried eggs, you need to give preference to one that quickly melts. A good option would be Poshekhonsky, Gouda, or Dutch cheeses.
Chanterelle Omelet
The omelet recipe came to us from France, where in the original sense it meant only beaten eggs with salt and pepper, fried in butter.
245 minutes
small onions
1 PC.
ground black pepper
taste
Nutritional value per 100 g:
- Put the boiled mushrooms in a heated pan, fry in oil for 5 minutes.
- Add chopped onions to the chanterelles and cook for another 10 minutes, stirring constantly.
- In a separate deep bowl, beat the eggs with milk, add pepper, salt.
- Pour the milk and egg mixture into a pan with mushrooms and onions, cover and simmer over low heat until cooked (about 5-7 minutes).
- A minute before the end, open the lid and sprinkle the omelet with grated cheese, then cover the omelet again. When serving, sprinkle the dish with herbs.
Dishes from eggs and mushrooms have many variations, but each of the recipes is unique and appetizing in its own way. Don't be afraid to experiment by adding new ingredients to classic recipes. You may be able to cook a dish unsurpassed in taste and aesthetic qualities.
