ReceptnaptárPfifferlingsrührei (chanterelle scrambled eggs in butter, with parsley)
Pfifferlingsrührei is one of the most exciting breakfasts or light lunches of the German summer and autumn season: buttery, creamy scrambled eggs with golden chanterelles. The mushrooms add a mildly peppery, nutty flavour. It is quick yet festive, and the season is the point.
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Method
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- Clean the chanterelles with a brush and cut into smaller pieces if large.
- Melt half the butter in a pan and fry the onion for 2 minutes.
- Add the mushrooms and fry over high heat for 5-6 minutes until the liquid evaporates and they are golden; season with salt and pepper.
- Beat the eggs with the cream, salt and pepper.
- Add the remaining butter to the mushrooms, pour in the eggs and cook gently over low heat, stirring slowly, until creamy.
- Sprinkle with parsley and serve with bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not wash the chanterelles; clean them with a soft brush so they do not soak up water.
- Cook over high heat so they fry rather than steam.
- Cook the eggs gently over low heat.
Frequently asked questions
When is the season?
June to October, best in July and August.
With other mushrooms?
Button mushrooms or mixed forest mushrooms are excellent too.
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