Shiitake & Spinach Egg Scramble

1. 1
   prep · ~2 min

   Prep the mushrooms and spinach.

   1.Remove and discard shiitake stems. Thinly slice the caps.

   2.Wash baby spinach and roughly chop. Set aside.

   3.Crack eggs into a mixing bowl.
2. 2
   saute · ~4 min

   Sauté the shiitake mushrooms.

   Melt butter in a nonstick skillet over medium heat. Add sliced shiitake and cook until softened and edges start to brown, about 3 to 4 minutes. Stir occasionally so they cook evenly.

   TIPDon't crowd the pan — shiitake release moisture and need space to brown properly.
3. 3
   saute · ~1 min

   Wilt the spinach.

   1.Add chopped spinach to the skillet with the mushrooms.

   2.Stir for 30 to 45 seconds until spinach just wilts — it should stay bright green.

   3.Season with soy sauce and a pinch of black pepper, then stir once.

   TIPSpinach wilts fast. Remove pan from heat the second it collapses to avoid overcooking.
4. 4
   mix · ~1 min

   Whisk the eggs.

   Add a pinch of salt to the eggs and whisk vigorously for 30 seconds until yolks and whites are fully blended and a little frothy on top. This incorporates air for fluffier curds.

5. 5
   saute · ~2 min

   Scramble everything together.

   1.Push the mushroom-spinach mixture to one side of the skillet.

   2.Pour eggs onto the empty side and let them set for 15 seconds without touching.

   3.Use a silicone spatula to push eggs gently from edges toward center, forming large soft curds.

   4.Once eggs are nearly set but still glossy, fold in the mushroom-spinach mixture.

   TIPLow heat is key. Pull eggs off the heat a few seconds before they look done — carryover cooking finishes them.
6. 6
   garnish

   Garnish with scallions and serve immediately.

   Slide scramble onto a warm plate, scatter thinly sliced scallions over the top, and serve while hot.

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