Name: Golden Oyster Scrambled Eggs with Chives & Crème Fraîche
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: Serves 2
Cuisine: Gourmet mushroom
Ingredients: 4 oz Golden Oyster mushrooms, torn into 1/2-inch pieces; 2 Tbsp unsalted butter, divided; 1/4 tsp kosher salt; 5 large eggs; 2 Tbsp whole milk or cream; 1/4 tsp kosher salt (for eggs); 2 Tbsp crème fraîche; 2 Tbsp finely chopped chives; 2 thick slices sourdough, toasted and buttered; Flaky sea salt + black pepper, to finish

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Golden Oyster Scrambled Eggs with Chives & Crème Fraîche

Vegan swaps inside

Mushrooms for breakfast that aren't an afterthought. Golden Oysters sautéed crisp, folded into low-and-slow scrambled eggs, finished with crème fraîche and chives. Sunday morning hero on toast.

5min Prep

12min Cook

17min Total

Serves 2 Yield

Easy Difficulty

Ingredients

Make it vegan

Use Just Egg (or a chickpea-flour scramble seasoned with Kala Namak black salt for the eggy flavor) and swap the crème fraîche for cashew cream or unsweetened plant yogurt.

MotorSpores test kitchen

Steps

Melt 1 Tbsp butter in a skillet over medium-high. Add Golden Oysters + salt. Sauté 5 minutes until edges crisp and golden. Move to a plate.

Whisk eggs, milk, and salt in a bowl until just combined — no need to froth.

Wipe the pan, drop the heat to low-medium, melt the remaining 1 Tbsp butter.

Pour in the eggs. Using a silicone spatula, slowly push the eggs from the edge to the center every 15 seconds — patient, low heat. After 4-5 minutes you'll have soft, glossy curds.

When still slightly underdone, fold in the cooked Golden Oysters and the crème fraîche. Pull off heat immediately — residual heat finishes them.

Pile onto buttered toast. Shower with chives, flaky salt, cracked pepper.

Golden Oyster Scrambled Eggs with Chives & Crème Fraîche

Steps

Other ways to cook Golden Oyster

Golden Oyster Lemon Pasta with Parmesan

Tom Yum-Style Golden Oyster Soup