José Andrés’ Huevos Revueltos (Creamy Scrambled Eggs With Mushrooms) Recipe

Excerpted from ‘Spain My Way: Eat, Drink, and Cook Like a Spaniard’

José Andrés,

AARP

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Published May 15, 2026

a photo shows josé andrés’ creamy scrambled eggs with mushrooms

José Andrés adds two tablespoons of homemade mayonnaise to his Creamy Scrambled Eggs With Mushrooms.

Joan Pujol-Creus/Courtesy HarperCollins

“Huevos revueltos” translates to “scrambled eggs,” but these are unlike any scrambled eggs you’ve had in your life. The way they’re made in the País Vasco is to cook well-whisked eggs slowly, over very low heat, so the proteins in the egg coagulate gradually — I like to move them on and off the heat to really give the eggs the time they need. This is how you get a super-creamy, incredibly delicious scrambled egg.

At some of the fanciest restaurants in the País Vasco, they cook their eggs in a pan set in a hot water bath to make sure they never get heated directly — proof that the simple scramble can be mindblowing.

My own trick is a bit easier than that — I love to add a spoonful of cold mayo (store-bought is fine if you don’t have homemade in the fridge!) right as I take them off the heat, which stops the cooking and adds an incredible creaminess. With the sautéed mushrooms, this dish is great for breakfast or with a drink at dinner — just make sure to serve it with a piece of toasted bread.

Huevos Revueltos (Creamy Scrambled Eggs With Mushrooms)

Serves 4

Ingredients

5 tablespoons extra-virgin olive oil, divided

¾ pound mushrooms (mix of button, shiitake, oyster, and chanterelle), cleaned, trimmed, and thinly sliced

1 garlic clove, minced

8 large eggs

Kosher salt

2 tablespoons mayonesa (recipe follows), or store-bought mayonnaise

2 egg yolks

1 teaspoon minced fresh parsley

Directions

Heat 3 tablespoons of the olive oil in a large nonstick sauté pan over medium-high heat until just beginning to smoke. Add the mushrooms and season with salt. Let the mushrooms sear for about 45 seconds on one side, then stir and allow them to sear on the other side for another 45 seconds. Continue to sauté the mushrooms, stirring occasionally, until golden brown, about 8 minutes. Reduce the heat to low, push the mushrooms to the edges of the pan, and add the remaining 2 tablespoons of olive oil to the center of the pan. Add the garlic to the oil and cook for 30 seconds, then stir the garlic into the mushrooms and cook for another minute or until the garlic turns golden brown.

Whisk the eggs lightly in a mixing bowl and season with salt. With the heat still on low, pour the eggs into the pan and stir continuously with a rubber spatula until the mixture becomes creamy, 6 to 8 minutes.

Remove the pan from the heat, add the mayonnaise and egg yolks, and continue to stir for 1 more minute. The mixture should be very creamy!

Garnish with parsley and serve with some crusty bread or toast.

Most Popular

Mayonesa

Guys, I’m going to let you in on a secret. Anything claimed to have been invented in France was probably originally made in Spain. Exhibit A: mayonesa. The whole world might be convinced it’s spelled “mayonnaise,” but let’s look at the root of the word: Mahón, the capital of Menorca, in the Balearic Islands. This is clearly a Spanish sauce! And it’s truly one of my favorites: I make salads, sandwiches, even cakes out of it. I absolutely love homemade mayonesa, which is quicker to emulsify than allioli. Give it a try — but we can all still love the store-bought stuff, of course.

Mayonesa

Makes 2½ cups

Ingredients

1 cup extra-virgin olive oil

1 cup sunflower oil

2 eggs, room temperature

1 tablespoon fresh lemon juice

½ teaspoon kosher salt

Directions

Combine the extra-virgin olive oil and the sunflower oil in a large measuring cup or container.

Crack the eggs into a tall jar or container wide enough to fit an immersion blender or hand blender. Add 3 tablespoons of room-temperature water, lemon juice, salt, and ½ cup of the combined oils.

Blend with an immersion blender until the mixture starts to emulsify, turning cloudy and thick. Then slowly drizzle in the remaining oil in a steady stream as you continue to blend with the immersion blender. Move the blender up and down in the liquid until the mixture becomes thick and creamy. If the mixture becomes too thick, you can add up to a tablespoon of room-temperature water, a few drops at a time, until it reaches a silky-smooth consistency. Season to taste with salt. Store in a tightly sealed container in the refrigerator for about one week.

From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés with Sam Chapple-Sokol. Copyright © 2026 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

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José Andrés is an internationally recognized culinary innovator, educator, humanitarian, Emmy-nominated television personality and New York Times best-selling author. He is also known for his groundbreaking avant-garde cuisine and his award-winning restaurant collective, José Andrés Group, with more than 30 restaurants across the U.S. and abroad. In 2010, Andrés founded World Central Kitchen, a nonprofit that uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. One of his newest ventures, José Andrés Media, produces television series, books, podcasts and digital content with a focus on food-related stories and the culture of food.