Fluffy Scrambled Eggs with Shiitake Mushrooms

Quick and easy recipes are the best!When you can’t cook elaborate meals after work (o^^o) #12dish

I didn't have enough vegetables for dinner, so I made this real quick with veggies in my fridge.Steaming with the sake before adding the egg is the key to making this quick and delicious! Recipe by Ori-vu

We got some seasonal sweet onions and snow peas so I made this dish, which is a seasonal favorite in our family.Make the snow peas come out really bright green by paying extra care to how you blanch them. Be sure not to stir fry the vegetables for too long. You want to keep their crispy texture for maximum flavor.Have all of the ingredients ready, and cook them quickly. The creamy, smooth sauce will coat everything, so there's no need to simmer anything. Recipe by rie-tin

This dish is the definition of a successful combination. If you try each ingredient separately, you'll think they're nice but okay. However, when you try them all together in this dish, you'll say, 'What a brunch I had!' 🍳👨🏻‍🍳

I love having this as a simple dinner for one on the evenings my hubby's at work. I don't have to worry about a big "dinner production" and it's just enough to fill me up without weighing me down. Lol.

This is a wonderful way to make scrambled eggs that incorporates the Chinese cuisine method of eggs gradually being dropped in a hot liquid. It was published by Kenji López-Alt in The New York Times. It makes creamy, sumptuous scrambled eggs. Whenever I have heavy cream in the fridge, this is the way I make eggs.#breakfast #American

Pork belly and garlic chives are a standard stir-fried Chinese dish. But, it's easy to go overboard with the salt in Chinese food, so I made a lighter-tasting Japanese version.First of all, to make fluffy eggs, beat them gently and fry in a generous amount of oil. Second, if there is excess oil from browning the meat, the light taste if the seasonings won't take, so please adjust accordingly. Recipe by mafuryu

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

I once bought a maitake mushroom salad at a department store. It had lots of vegetables including cabbage, bean sprouts, carrots, Chinese chives, scrambled eggs, some boiled pork and maitake... It was seasoned simply with chicken stock and salt.I tried to recreate the dish using convenient ingredients and seasoning the way my family likes while keeping the maitake mushrooms.This is a mildly flavored salad.* Squeeze out the moisture from the cabbage well. (The volume will reduce to less than half the original amount after microwaving.)* I used Chinese soup stock. You can substitute with chicken stock if you wish.* Adjust the seasoning according to the amount of cabbage.* You can also make scrambled eggs by microwaving. Recipe by moj

I love eggs and I was making scrambled eggs on day and I thought that I should spice it up a little so I decided to take a really simple and easy recipe add in some onion for flavour tomato for the vitamins and spinach for the iron but of course I already liked all of these ingredients (but who doesn't?) and then I ended up love love loving it so I decided to share it with you so thanks so much for seeing my recipe I have a few others and more coming so if you are interested then please like this recipe and click that button and follow me to see all of my future meal snack and beverage ideas :)

Also great as an omelete!

Add some heat to your menu today with this simple recipe!

I wanted to be able to easily make scrambled eggs like the ones you get for breakfast at hotels.If you slowly cook the eggs over low heat, you'll get really thick and delicious scrambled eggs. For 2 servings. Recipe by Yukijirushi

My kids made this for dinner yesterday. It's quick and easy. Twice a week, they cook something for dinner. They're getting good at cooking tasty dishes!

I won soy sauce and I happened to have fresh chrysanthemum greens and tofu, so I thought of this recipe to bring out the deliciousness of the greens.In Step 2 when adding the eggs, if you rotate the frying pan around, this will keep the egg from sticking. Recipe by milestone

Very yummy :-) I sometimes add some cheese in the end before serving.

Watch me cook on my YouTube Channel：https://youtu.be/1X6K0tAiePw

I came up with this recipe for people like me, who can never manage to roll the rice up neatly in the omelette when making omurice. There's no need to melt the butter before using. When you don't have milk, just substitute with mayonnaise.If you melt the butter in the pan before cooking, it's more likely that your eggs will burn.While you can make this using margarine and mayonnaise (as indicated in the ingredients list), they can't hold a candle to butter and milk.Make sure to use salt and pepper.Season with course ground black pepper for a sophisticated taste. Recipe by Shijimi24

The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.For this recipe I used a 380 g block of tofu. If your tofu is small, please reduce the amount of Wei-pa Chinese chicken soup stock granules. On 2/24 I changed the amount of water from 230 to 250 ml. Please taste and adjust the seasonings at Step 3 before adding the egg.The cooking liquid will thicken a bit due to the katakuriko on the pork. Recipe by Wanko mama

When I used to work late, I often stopped at Taisan's Chinese Restaurant for dinner on my way home. Since I had a craving their food, I came up with this recipe after some experimenting. The taste comes pretty close to the original.The eggs should only be half-cooked (on the runny side). Recipe by Bajimama

You can enjoy the taste of spring with this dish.After blanching the Brussels sprouts, cut them in half.Add some mayonnaise to the ketchup if you like. Recipe by @kensan no irodori ryouri

Meat soboro (crumbled topping) has lots of fat...This soboro is made with tofu, but the texture is just like the chicken soboro.The egg will be fluffy and delicious if you are careful not to overcook it or over agitate it. Recipe by Chibinaruko chan

MY VERSIONQUICK AND EASYDELICIOUS SCRUMBLE EGGSLOVING IT

My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora

Quick and easy and so tasty. you can even have this for breakfast with a fresh coffee or natural fruit juice. One of my favourites :ohyeaah

Losing wgt, created this easy breakfast with califlower. I kicked it up a notch with some Franks Hot Sauce♡

This recipe was created... during a phone call with @cook_nicoacquaviva. A fantastic tip for a very simple, quick, and extraordinary dish. Enjoy with plenty of bread :)

This recipe became popular with 100 people! The flavor of imitation crab and the texture of edamame are a perfect match. Great for breakfast or lunch boxes.The origin of this recipeI tried making it with ingredients I had at home, and it turned out delicious!

This is called bachelor's dish in China because it is super easy to make and tastes wonderful. Although it's not difficult to make, there are some tricks to turn this homemade dish into restaurant tasting level.