Mexican style scrambled eggs recipe
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Total: 35 min Diners: 2
I have eaten these scrambled eggs, always as breakfast, in many areas of Mexico. Mexican-style eggs are, without a doubt, one of the most chosen options first thing in the morning. It is not the same in Spain, we are more of sweet breakfasts.
I remember perfectly how, when leaving to see the pyramids of Cobá, where we arrived at 6 in the morning to avoid being too hot in August and not find too many people, we stopped for breakfast on the roadside at a restaurant where they offered tostadas, cochinita tacos and these scrambled eggs so famous throughout the country.
The recipe couldn’t be simpler: onion, tomato, cilantro, some chili if you like, and fresh chicken eggs scrambled with skill so that the result is juicy. You can add some avocado slices nearby, personally I like to eat them on freshly toasted bread toasts or also on crispy fried corn tortillas, and as my idea, adding some cheese to the scrambled eggs will make sure that the whole thing is juicy. The result is perfect for a fancy breakfast or to serve them as a starter.
Adding tricks I have to say that the scrambled eggs must be made with patience, over low heat and stirring constantly, so as not to get a broken tortilla but a total integrated and mellow, without liquid parts.
The chili that is usually integrated is green, jalapeño or serrano, and precisely owes its name to the fact that in the recipe there are white (onion), red (tomato) and green (cilantro and chili) ingredients. Another trick to get perfect scrambled eggs, is to always add a yolk more than the amount of egg whites, so you also gain more mellowness in the scrambled eggs.
Norteños are the Mexican style eggs that evolved by adding beef, although we could also incorporate chicken, and the most popular ones are the ones with chorizo; also famous at breakfast although you know that there are infinite ways to enjoy a great breakfast. If you like these the next ones you will have to try are the famous Chinese scrambled eggs with tomato, a recipe that in Spain is almost unthinkable that it could be so popular there.
How to make scrambled eggs Mexican style
Ingredients
. Eggs, 4 pc Egg yolk, 1 pc Onion, 1 pc Medium tomato, 2 pc Cilantro, a handful Green chili (optional), to taste Salt, c/s Cream cheese, 1 tbsp Fresh cilantro, 1 tbsp Ground black pepper, 1/2 tsp Mild olive oil, 2 tbsp
Step 1
Peel the onion and brunoise it. You can also use spring onions. In a large frying pan put the olive oil and add the onion and begin to poach over low heat, you want the onion to be transparent but not caramelize, not to take color. Add a little salt to make the process easier and faster.
Step 2
Meanwhile, remove the core of the tomato (the watery part) and remove it. Chop the more tender part into small squares. Set aside. Remove the cilantro leaves and chop finely. If you are going to use chili, chop it finely as well.
Step 3
When the onion is ready, add the tomato and sauté lightly for a few seconds. Another option is also to sauté more so that the tomato is slightly poached. I used kumato tomatoes, which is what I had at home, but it is best to use very red tomatoes; the more flavor they have, the better.
Step 4
In a bowl, beat the eggs, egg yolk, cream cheese, a little salt and black pepper. Set aside.
Step 5
Add the egg mixture and turn the heat to high. Start stirring with a utensil that will not damage the pan. Stir without stopping so that the egg gradually curdles, it takes a little while, but it’s worth it.
Step 6
At the end of the stir fry add the chili and also the cilantro and continue stirring for a few more seconds so that it integrates very well. Add salt and black pepper.
Step 7
Serve the Mexican style eggs with fried bread toasts or corn tortillas, some avocado slices, refried beans… and a good cup of coffee!
