General tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Eierschwaemme (Mushrooms with Scrambled Eggs) Recipe

	Category	Egg Recipes
	Views	95
	Ratings	0

Ingredients And Procedures

4 Eggs

Salt to taste Pepper to taste 100 g Butter (1/3 cup plus 2 Tbsp)

Mushrooms: 500 g King boletes or chanterelles

-(a generous lb) 1/2 Onion, very finely diced

50 g Butter (not quite 1/4 cup)

Salt to taste Pepper to taste 1 sm Bunch parsley, finely

-chopped Scrambled Eggs: Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

Rate this recipe!

Post this recipe to your site

<h1>Eierschwaemme (Mushrooms with Scrambled Eggs)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Eggs <P>Salt to taste Pepper to taste 100 g Butter (1/3 cup plus 2 Tbsp) <P>Mushrooms: 500 g King boletes or chanterelles <P>-(a generous lb) 1/2 Onion, very finely diced <P>50 g Butter (not quite 1/4 cup) <P>Salt to taste Pepper to taste 1 sm Bunch parsley, finely <P>-chopped Scrambled Eggs: Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>