Scrambled eggs: Elevate your breakfast with saffron milk caps

Scrambled eggs with mushrooms is a dish beloved by enthusiasts of these forest treasures. The most popular version is scrambled eggs with chanterelles, but it has a delicious competitor: vibrant in color, tantalizing in taste, and truly valuable in the basket—saffron milk caps. 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 sales point), then the first item on your ingredient list is secured. You probably have the remaining ingredients in your kitchen. Check out the best way to fry scrambled eggs with saffron milk caps and learn how and when to season it. This will be your dream autumn breakfast.

The saffron milk cap, also known as the "king of the forest". Its distinctive orange color and soft, juicy flesh make it easily recognizable to connoisseurs, but beginners might confuse it with less tasty varieties. Its unique flavor and nutritional value make it great in the kitchen. Saffron milk caps are a real treat for foraging enthusiasts, chefs, and gourmets! The question remains—how to find it? According to the State Forests' regular communications, they most frequently grow in grasses in pine self-sown forests. However, saffron milk caps do not like cold nights, so although the season lasts until November, it's better to hurry to collect them.

The flavor of mushrooms is definitely enhanced by sautéed, browned onions—a recipe for scrambled eggs with saffron milk caps cannot do without it. Below are the proportions for a breakfast for two.

Ingredients:

        
• 9 ounces of saffron milk caps
• 4 eggs
• 1 small onion
• 1 tablespoon of butter
• Salt and freshly ground black pepper to taste

Preparation:

1. To prepare scrambled eggs with saffron milk caps and onions, start by cleaning the mushrooms. Cut the saffron milk caps into smaller pieces.
2. Peel and finely chop the onion.
3. Heat a little butter in a frying pan. Add the onion and fry it over low heat until it becomes translucent.
4. 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.
5. 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.
6. Pour them into the pan with the saffron milk caps and onion, starting by stirring the whites. Over medium heat, gently stir, and finally, set the scrambled yolks as well.
7. Season with salt and pepper to taste.
8. Serve hot, for example, with bread. Pro tip: I don't recommend serving scrambled eggs in a hot pan as they will continue to cook.