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

“Ohoyo Ushi” translates to “Tomato Egg” in Choctaw. Don’t waste leftover tomato sauce - stew it!

Hy guys.... Spare a time to try this sumptious buttered paratha with scarmbled egg recipe... A great treat for breakfast, made in less than 30 mins

No more soaking and scrubbing pans! You can have more control in how 'set' your eggs are, aswell. This is the only way to do it, really. Some people like to add other things to their scrambled eggs...cheese, herbs...my brother used to add ketchup and might very well still do it!

I know sounds like a weird combo of flavors. Well actually this is my leftover egg wash for when I make my french toast. I don't like wasting food. So to me this is a great different take on scrambled eggs to serve 😊

I wanted to make a recipe that uses tablespoon of ingredients because I never really feel like carefully measuring out teaspoons of ingredients early in the morning.I measure out my ingredients in tablespoons as much as possible.If you want the eggs to be a little sweeter, add 1 tablespoon mirin instead of sake.Don't overcook the eggs until they become dry and crumbly.Make the eggs a little firmer than you would make scrambled eggs.Once half of the egg mixture is cooked through, the rest of the egg mixture will cook in residual heat. Recipe by Shijimi24

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

Chikuwa is fish paste cooked in a bomboo-like shape and it is common food to us. Scrambled eggs with tomatos and chikuwa taste good. Tomato's vitamine color give me an appite.

For bento making on busy mornings! When I have no time to make a tamoyaki, or when I don't want to increase my washing-up load, I often make this.If you have a small whisk it's much easier to make. If you don't have a small whisk, just use a bowl that your regular sized whisk will fit into.When wrapping the egg ball in plastic wrap, make sure to let it cool down a bit first! If you try to handle the egg while it's still piping hot, the plastic wrap will break, so be careful. For 1 batch (or 2 egg balls). Recipe by Marugo-ru

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 :)

After being out on the town one night, my husband and I got a craving for breakfast. All I had was farm fresh eggs but no milk to add to them. I went looking for an alternative and I found chicken broth. So, I thought, "What the heck." Best scrambled eggs we've ever tasted and so far all who have tried them, agree.

I m big time lover of scrambled eggs and mushroom.