Papa's Pepper Spicy Scrambled Egg and Mushroom Breakfast

Papa's Pepper Spicy Scrambled Egg and Mushroom Breakfast
(Courtesy of Spencer from @spencerthecook from Instagram ... )
The number one question I get asked, without fail, is "How do you get your scrambled eggs so light and fluffy?". Well, I'm here to share the very simple secret to perfect scrambled eggs with you!  Once you get them perfected the possibilities are endless!  They are great on avocado toast, by themselves, on a cracker and especially with tomatoes and mushrooms as seen here.

For the eggs:
5 Large eggs
3T Water
3T Butter, divided
1/2t Papa's Pepper premium spice blend
Salt/pepper to taste

For the mushrooms:
1lb. Baby Bella mushrooms, quartered
2T Butter
2T Lizano Costa Rica Salsa (Can substitute Worcestershire sauce)
1T Kosher salt
1t Papa's Pepper premium spice blend
Salt/pepper taste

1lb. Grape tomatoes, blistered
Scallions for garnish

For the mushrooms:
In a large skillet over medium high heat add butter, Costa Rica Salsa,  Then add quartered mushrooms on top of butter.  Once the butter is melted stir mushrooms and add Kosher salt and Papa's Pepper.  Cook the mushrooms, stirring occasionally until they have given up their water AND the water has evaporated, about 10 minutes.

For the eggs:
Add eggs, water and Papa's Pepper premium spice blend to a mixing bowl.  Whisk the egg mixture vigorously for 90 seconds.  Pour egg mixture into a cold (not pre-heated) non-stick skillet and place over medium high heat.  Continually stir the egg mixture with a rubber spatula.  While stirring, once you see the eggs start to coagulate, add the three tabs of butter and continue to stir the eggs with the spatula.  Once the butter has melted into the eggs and you see the eggs start to coagulate again remove pan from heat and continue stirring for one minute.  After a minute of the heat return the pan to the heat for one minute while continuing to stir.  Repeat this until eggs are creamy and almost firm because the eggs will continue to cook even after they are taken off the heat.  You know the eggs are done when they are yellow, light, fluffy and almost creamy.  There should be no tan/brown eggs.

Plate the eggs beside the mushrooms and blistered grape tomatoes and add Kosher salt and fresh ground black pepper.

Cooks note:
The key to the eggs is to stir them continuously so that they cook evenly.  That's why you cannot put them into a hot pan because the egg mixture that first hits the pan will cook instantly while the last of the egg mixture will remain uncooked.