Emma Wilson
Soft-boiled eggs are a versatile food with a smooth and creamy texture and a rich, savoury taste. They are often paired with toast soldiers, asparagus, avocado, crispy bacon, grilled asparagus, and, of course, mushrooms. Mushrooms have an earthy flavour and a unique texture, and when combined with the egg, create a delicious and nutritious meal. This combination is popular in dishes such as mushroom tartlets and shredded mushroom teriyaki bowls, where the soft-boiled egg adds a savoury touch to the earthy mushrooms.
| Characteristics | Values |
|---|---|
| Taste | Fresh, almost sweet, deep umami, savoury but refreshing, like sushi |
| Texture | Smooth and velvety, rich and creamy |
| Preparation time | 6 minutes and 30 seconds to 7 minutes |
| Nutritional value | Rich in protein, vitamins, and minerals |
| Calories | Lower in calories compared to other cooking methods |
| Safety | Safe to eat during pregnancy as long as they are cooked until the whites and yolks are firm |
| Versatility | Can be paired with mushrooms, avocado, asparagus, bread, rice, etc. |
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What You'll Learn
Soft-boiled eggs in mushroom tartlets
To make soft-boiled eggs in mushroom tartlets, you will need to prepare the pastry, the mushroom mix, and the eggs. For the pastry, mix together flour, sugar, salt, and butter until it forms a dough. Wrap the dough in plastic wrap and refrigerate for at least an hour. Then, roll out the dough to a 1/8” thickness and cut it into circles about 5½” wide. Line tartlet pans with the dough and refrigerate them for at least 40 minutes.
For the mushroom mix, start by soaking dried porcini mushrooms in boiling water for 30 minutes. Meanwhile, heat butter in a pan and add onions and garlic, frying until soft. Chop chestnut and open-cap mushrooms and add the soaked porcini, then cook until the mushroom juices run. Add lemon juice and parsley, then cook until the mixture is of a spreadable consistency.
Fill each tartlet with the mushroom mix and bake in the oven at 350°F (175°C) for 8 minutes. For the soft-boiled eggs, gently lower the eggs into simmering water and cook for 5-7 minutes, depending on how runny you like your yolks. Remove the eggs from the water and place them in a bowl of cold water to cool. Carefully peel the shells and place the eggs on the warm tartlets. Season with salt and pepper and garnish with fresh herbs.
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Savory mushroom teriyaki bowls with soft-boiled eggs
Soft-boiled eggs and mushrooms are a match made in culinary heaven. The earthiness of mushrooms complements the smoothness and richness of soft-boiled eggs, creating a harmonious blend of flavours and textures. This is evident in the savoury mushroom teriyaki bowls with soft-boiled eggs, a delicious and nutritious meal that can be easily prepared.
Ingredients
- Mushrooms ?(Oyster, Maitake, Shiitake, or Portobello)
- Rice (Brown or White)
- Eggs
- Olive Oil
- Onion
- Garlic
- Teriyaki Sauce (or make your own with soy sauce, mirin, honey, and garlic)
- Sesame Seeds
- Green Onion
- Cilantro
- Nori (dried seaweed)
Optional Ingredients
- Additional vegetables like broccoli, cabbage, or asparagus
- Pickled ginger
- Udon or soba noodles
- Edamame
- Protein of your choice (chicken, tofu, or salmon)
Cooking Instructions
Start by preparing the soft-boiled eggs. Bring a pot of water to a gentle boil, carefully lower the eggs into the water with a slotted spoon, and cook for around 6 minutes for a perfect creamy centre. Immediately transfer the eggs to an ice bath to halt the cooking process, and let them chill for about 4 minutes before peeling.
For the mushrooms, heat some olive oil in a pan over medium-high heat. Add chopped onions and cook until they become transparent, stirring occasionally. Then, add garlic and cook for a few more minutes until fragrant. Toss in the mushrooms, cover the pan, and cook for about 5 minutes to let the mushrooms steam and release their moisture. Uncover the pan and continue cooking until the mushrooms are browned and caramelised, stirring regularly. Add teriyaki sauce (or your homemade version) and stir to coat the mushrooms evenly.
To assemble the bowls, distribute the cooked rice evenly among four bowls. Top the rice with the mushroom mixture, and finish with a soft-boiled egg, cut in half. Garnish with sesame seeds, green onion, cilantro, and nori, and drizzle with additional teriyaki sauce if desired.
Feel free to experiment with the ingredients and add your favourite vegetables or proteins to create a heartier bowl. You can also swap the rice with noodles or add edamame for extra protein. Enjoy the savoury and umami-rich flavours of this delicious mushroom teriyaki bowl!
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Soft-boiled eggs with sautéed mushrooms
To make soft-boiled eggs, start by placing the eggs in a single layer in a large saucepan. Pour in enough water to cover the eggs by at least one inch. Bring the water to a gentle boil, reducing the heat if necessary, and cook the eggs for around 5-7 minutes, depending on how runny you prefer the yolks. For a very runny yolk, 4-5 minutes is ideal, while 6-7 minutes will yield a firmer yolk. After cooking, immediately transfer the eggs to an ice bath to stop the cooking process and chill them for at least 3 minutes before peeling.
While the eggs are cooking, you can prepare the sautéed mushrooms. Heat some butter in a pan over medium-high heat. Add sliced mushrooms and cook until they are golden brown, stirring occasionally. Season the mushrooms with salt, pepper, and fresh herbs to taste. You can also add other ingredients like shallots, green onions, or chives to enhance the flavour.
Once the eggs and mushrooms are ready, it's time to assemble the dish. Cut the peeled eggs in half and place them on a bed of sautéed mushrooms. You can also serve the dish with a side of crusty bread or toast soldiers, which are perfect for dipping into the creamy yolk.
This dish can also be enjoyed as a heartier meal by adding additional ingredients such as crispy hash browns, steamed spinach, or crispy bacon. For a vegetarian option, grilled asparagus drizzled with a tangy vinaigrette pairs beautifully with the soft-boiled eggs and mushrooms. For a super brunch option, you can even create mushroom tartlets with a very runny soft-boiled egg in the centre.
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Soft-boiled eggs with pan-fried mushrooms
Ingredients:
- Eggs
- Mushrooms
- Butter
- Oil
- Shallots
- Chives
- Fleur de sel and pepper
- Truffle oil
- Bread
Method:
First, prepare the soft-boiled eggs. Place the eggs in a single layer in a large saucepan and pour in enough water to cover the eggs by at least one inch. Bring the water to a gentle boil and then add the eggs using a slotted spoon. Set a timer for 6 to 7 minutes, depending on how runny you want the yolks to be. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. When the timer goes off, immediately transfer the eggs to the ice bath and let them chill for at least 3 minutes. Finally, carefully peel the eggs.
Next, cook the mushrooms. In a large skillet, heat a tablespoon of butter over medium-high heat. Add the shallots and cook until they are golden, about 1 minute. Transfer the shallots to a plate and set aside. In the same skillet, heat some oil and the remaining butter over high heat. Add the mushrooms and cook for 1 minute. Reduce the heat to medium-high and continue cooking until the mushrooms are golden brown, about 2 to 3 minutes. Gently stir in the reserved shallots and chives, and season with fleur de sel and pepper.
To serve, brush truffle oil over the bread and sprinkle with fleur de sel. Cut the soft-boiled eggs in half and divide the mushroom mixture among the plates. Top each serving with two egg halves and two strips of bread. Enjoy the delicious combination of flavours and textures!
Feel free to experiment with different types of mushrooms and add other ingredients to enhance the dish. For a heartier meal, serve the soft-boiled eggs and mushrooms with crusty bread, hash browns, or crispy bacon. Enjoy your culinary creation!
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Soft-boiled eggs with mushrooms and toast soldiers
Soft-boiled eggs are a versatile culinary delight with a smooth and velvety texture and a rich, creamy yolk. They are delicious on their own, seasoned with salt and pepper, or served with toast soldiers, asparagus, avocado, or pan-fried mushrooms.
To make soft-boiled eggs with mushrooms and toast soldiers, start by preparing the mushrooms. Clean and slice your mushrooms, then pan-fry them in butter or oil. You can also add some chopped garlic and herbs for extra flavour. Once the mushrooms are cooked, set them aside and keep them warm.
Next, prepare the soft-boiled eggs. Bring a pot of water to a gentle boil and carefully lower the eggs into the water using a slotted spoon. Set a timer for around 5 to 7 minutes, depending on how runny you like your yolks. While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice. When the timer goes off, remove the eggs from the hot water and immediately place them in the ice bath to stop the cooking process.
Now it's time to make the toast soldiers. Lightly toast some bread and cut it into thin strips. You can butter the toast or leave it plain, depending on your preference.
Finally, assemble the dish. Place the soft-boiled eggs in egg cups and use a sharp knife to cut off the top of each egg. Sprinkle with salt and pepper, if desired. Arrange the toast soldiers and mushrooms on a plate and serve alongside the eggs. Enjoy dipping the toast soldiers into the creamy yolk and savouring the delicious combination of flavours and textures.
This classic breakfast dish is sure to satisfy your cravings and bring back fond childhood memories. It's a quick, simple, and delicious way to start your day.
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Frequently asked questions
You can make mushroom tartlets with soft-boiled eggs, or shredded mushroom teriyaki bowls with soft-boiled eggs.
First, make a dough with flour, sugar, salt, and butter. Then, roll out the dough and cut it into circles. Line tartlet pans with the dough and poke the pastry bottoms with a fork. Preheat the oven to 350°F (175°C). Fill each tartlet with the mushroom mix and place them in the oven for 8 minutes. Boil some water and carefully drop the eggs in using a metal spoon. Cook for 5 and a half minutes, then place them in a bowl of cold water for 5 minutes. Break the shells and peel the eggs. Place the eggs on the warm tartlets, adding salt and pepper to taste, and garnish with fresh herbs.
Cook shredded mushrooms with onions and garlic on the stovetop, then add in some teriyaki sauce. Scoop the mixture into a bowl of rice and top with a soft-boiled egg, sesame seeds, green onion, cilantro, and nori.
