Creamy Scrambled Eggs with Chanterelles

• 8 eggs
• About 5 oz. (150 g) chanterelle mushrooms (see

At least one hour ahead of time, take the eggs out of the refrigerator.

Cut off any dirt from the base of each mushroom, then wash them quickly, drain, and dry on a towel.

Melt 2 tablespoons (30 g