Scrambled eggs with saffron milk caps: An autumn delight
Scrambled eggs with mushrooms is a dish adored by enthusiasts of these forest treasures. The most popular version features chanterelles, but there's a delicious contender: saffron milk caps. Vibrant in colour, tantalizing in taste, and highly prized in the basket, how should they be properly prepared?
If you've been lucky enough to bring home saffron milk caps from the forest (or at least from a trusted source), then you have the first item on your ingredient list ready. You probably have the rest of the ingredients in your kitchen. Discover the best way to fry scrambled eggs with saffron milk caps, and learn how and when to season it. This could be your dream autumn breakfast.
Saffron milk caps - What should you know about them?
The saffron milk cap, also known as the "king of the forest," is among the most prized mushrooms. Its distinctive orange colour and soft, juicy flesh make it easily recognizable to connoisseurs, but it's worth noting that beginners might confuse it with less tasty varieties. Its unique flavour and nutritional value make it an excellent choice for the kitchen. Saffron milk caps are a real treat for foraging enthusiasts, chefs, and gourmets alike! The question remains - how to find them? According to the State Forests' regular updates, they most frequently grow in grasses in pine self-sown forests. However, saffron milk caps do not favour cold nights, so although the season lasts until November, it's better to collect them sooner rather than later.
Recipe for scrambled eggs with saffron milk caps
The flavour of mushrooms is definitely enhanced by sautéed, browned onions - a recipe for scrambled eggs with saffron milk caps cannot do without them. Below are the proportions for breakfast for two.
Ingredients:
- 250 grams of saffron milk caps,
- 4 eggs,
- 1 small onion,
- 1 tablespoon of butter,
- salt and freshly ground black pepper to taste.
Preparation:
- To prepare scrambled eggs with saffron milk caps and onions, start by cleaning the mushrooms. Cut the saffron milk caps into smaller pieces.
- Peel and finely chop the onion.
- Heat a little butter in a frying pan. Add the onion and fry it over low heat until it becomes translucent.
- Add the saffron milk caps to the golden but not burnt onions and fry for a few minutes until they are slightly browned and softened.
- Crack the eggs into a glass cup - don't crack them directly onto the pan in case one is bad, which could ruin the entire dish.
- Pour them into the pan with the saffron milk caps and onion, starting by stirring the whites. Over medium heat, gently stir, and finally, allow the yolks to scramble as well.
- Season with salt and pepper to taste.
- Serve hot, for example, with bread. Protip: It's not advisable to serve scrambled eggs in a hot pan as they will continue to cook.
