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Eierschwaemme, Germany


For 2

You will need...

  • 500 g Mushrooms
  • 20 g Butter
  • 1 Onion, very finely diced
  • 4 Eggs
  • 45 ml Milk
  • 20 g Butter
  • 10 g Parsley, finely chopped
  • Salt and pepper

Eierschwaemme Method

  1. Wipe the mushrooms
  2. Slice the mushrooms then melt the 20g butter in a pan and fry the onion until transparent
  3. Stir-in the mushrooms and fry briefly then add the chopped parsley.Whilst the onions are sautéing
  4. Cook your scrambled eggs. Add the eggs and milk to a bowl, season and then whisk with a fork so they yolks are broken, but you can still see separate strands of white and yolk in the mix.
  5. Melt the 20g of butter in a non-stick saucepan and when melted add the eggs and stir quickly. Reduce the heat to medium, add a lid and cook for about 1 or 2 minutes, occasionally stir the mixture with a wooden spoon and when the sides of the mix begin to set remove the lid and stir the eggs to break up the set pieces.
  6. Continue stirring until the eggs are just set but still creamy.
  7. Add the fried mushrooms to the scrambled eggs, stir to combine then serve accompanied by a green salad.
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