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Title: Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
Categories: Egg Mexican
Yield: 4 Servings
6 | Extra-large eggs | |
Sea salt to taste | ||
4 | tb | Melted lard or safflower oil |
1 | c | Finely chopped, unpeeled tomatoes |
3 | tb | Finely chopped white onion |
4 | Chiles serranos, finely chopped |
Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)
SERVES 4
This is the simplest and most popular way of cooking eggs in the Mexican manner.
Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes. Serve immediately with corn tortillas.
Recipe from "The Art of Mexican Cooking" by Diana Kennedy
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