Japanese Scrambled Eggs
|Mushrooms||4 , sliced|
|Scallions||2 , cut into 0.5 inch pieces|
|Eggs||4 , lightly beaten|
|Soy sauce||To Taste|
Slice mushrooms and scallions; saute in butter or oil for 2 minutes.
Beat eggs, add a few sprinkles of soy sauce, and scramble in skillet with mushrooms and scallions until sufficiently cooked.
If desired, add 1/2 teaspoon sherry to the eggs before cooking.