• Remove the roots of the beach mushroom and quickly rinse under running water if you prefer to wash them and then finely chop scallions.
• First, mix cornstarch with water, then whisk the eggs in a bowl. Add ¼ teaspoon of salt, one teaspoon of light soy sauce, oyster sauce, and a mixture of cornstarch and water (stirred together in a 1:2 ratio). Mix well and set aside for later use. That’s also the base of our Chinese brown sauce. Instead of mixing garlic in the sauce, we will fry the garlic with mushrooms.

Fry the mushrooms and make the mushroom topping

• Heat the cooking oil: I use vegetable cooking oil, but butter works fine if you prefer a stronger flavor. Add around 2 tablespoons of cooking oil, add garlic slices and fry until aromatic. Then, place the button mushrooms in the oil for 1-2 minutes until the water is gone and they turn slightly seared and softened.
• Transfer half of the mushrooms to the egg mixture. Mix well.
• Pour the sauce mixture into the remaining mushrooms in the pot. Once the sauce becomes well thickened, transfer it out.

Scramble the egg

• Pour in the egg mixture and let it stay for 3-5 seconds until it bubbles.
• Slow down the heat and gently stir to ensure no egg is stuck to the bottom of the pan. When the egg mixture solidifies at the bottom of the pan, push it to one side to allow the new egg mixture to flow into the space. Repeat this action several times until the eggs are cooked to a smooth and custardy consistency.

Assemble

• Add the mushroom with brown sauce on top of the scrambled egg. That’s our delicious, creamy mushroom with egg.