-
1
Break the eggs into a mixing bowl.
-
2
Beat well and set aside.
-
3
Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
-
4
Heat four tablespoons of the butter in a heavy casserole and add the mushrooms.
-
5
Cook, stirring, about three to five minutes, until they give up their moisture.
-
6
Continue cooking until the moisture evaporates.
-
7
Do not brown the mushrooms.
-
8
The liquid around the mushroom pieces will take on an oily appearance.
-
9
Remove from the heat and let the bottom of the casserole cool slightly.
-
10
Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
-
11
When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over.
-
12
If the eggs start sticking to the bottom at any point, the heat is too high.
-
13
If this happens, remove the casserole from the heat, stirring constantly.
-
14
Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking.
-
15
The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard.
-
16
Add the chives and stir.
-
17
Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.
