from Charleston, South Carolina-based photographer Andrew Cebulka
½ cup fresh Chanterelles (brushed clean and torn into strips)
3-4 farm-fresh eggs
¼ cup whole milk
¼-½ stick of unsalted Plugra or sweet cream butter (ideally at room temperature)
Salt and pepper to taste
Clean chanterelles with a mushroom brush or a clean and unused paintbrush with stiff bristles. Tear mushrooms into pieces and reserve.
In a medium bowl, whisk eggs and milk until well-combined. Season with salt and pepper.
Heat a sauté pan over medium to medium-high heat. Sprinkle half the mushrooms into pan so they have room and are not crowded, then lightly sear them to release their moisture. After about 2 to 3 minutes, add a pat of butter and toss to coat. Let mushrooms sear an additional 30 seconds, then remove from pan and put in a separate clean bowl. Warm the sauté pan again to hot and repeat for the remaining mushrooms.
Return mushrooms to pan and season with salt and pepper (taking care not to over-salt the mushrooms, as it will cause them to leech water). Remove mushrooms and allow pan to cool. (Don't clean the pan, or you'll lose the mushroom flavor.) Return pan to stove over low to medium-low heat.
Pour eggs into pan and begin to stir figure-eights in the mixture. The eggs should cook slowly and will take about 10 minutes to cook completely.