Recipes tagged with « Eggs »
Creamy Soft Scramble
Use 9 eggs swapped with 80 ml whole milk and 45 ml half-and-half cream. Butter swaps a touch for olive oil. Cook slow over low heat, stirring almost constant, 18 to 22 minutes. End when eggs hold slight gloss, not dry. Salt and pepper adjusted near finish. Substitute half cow’s milk for cream to keep richness but lighten. Avoid high heat or rapid scrambling—it scorches, loses that soft texture. If no nonstick pan, use well-seasoned cast iron, lower fat amount. Add fresh chives for brightness or grated aged cheese for umami twist. Sounds: gentle sizzle, faint bubbling. Texture: creamy, small curds forming steadily. Visually cues: no liquid pool, curds loosely held but not scrambled stiff. Remove heat early; eggs keep cooking off-pan.
Beef Egg Chilaquiles Remix
A layered dish with seared steak, fried eggs, crisp tortilla chips, and a bright tomato-chipotle lime sauce, served with black beans and fluffy rice. Swaps smoky salsa verde for roasted poblano salsa and queso fresco for cotija cheese, plus a fresh avocado twist. Combines quick meat sear with gentle egg frying. Sauce balances acidity and heat. Texture is key—crispy chips softened just right by sauces but not soggy. Herbs and onions add crunch and brightness. Covered cooking times flexible; look for visual cues in beef doneness and egg whites set with runny yolk. Practical tips for substitutions and timing included.