Mexican Scrambled Eggs, south of the border ingredients and an interesting little trick to make scrambled eggs even creamier and tastier.
Medium-low heat has always been my method for fluffy, creamy, melty textured scrambled eggs. But I’ve added another little ingredient to make them shine even more. Mayonnaise! And I like to serve them just a little on the runny side, but keep them on the stove for another fifteen seconds if you prefer them completely set.
My mom used to make the best scrambled eggs on this earth. Her secret? Bacon grease. After frying up a pan of bacon, she’d pour out most of the bacon grease and add whole eggs. She wouldn’t whisk them before, she’s just crack the eggs right into the hot grease and then start folding. These days, I can’t bring myself to cook them that way. I feel much better about a little mayo and water.
And while you’re at it, why not add a little ole to that breakfast meal with some jalapeno, tomato and onion.
And what’s all this fuss about the difficulty in deseeding and deveining jalapenos?
Grab your favorite knife.
Off with its head.
Grab your favorite spoon.
Take the end of the spoon and insert it next to the skin and scrap in a circular motion around the seed pod, pressing against the skin as you go.
Voila…out comes the seeds, veins and most of the heat….e-a-s-y. And no Hazmat gear required.
- 4 eggs
- 2 teaspoon mayonnaise or salad dressing
- 2 teaspoon water
- 2 teaspoon butter
- 1 small jalapeno seeds and veins removed
- 1 small plum tomato diced
- 2 tablespoons sweet onion diced
- salt and pepper to taste Add all ingredients to list optional
- garnish with cilantro
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In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate,
Mexican Scrambled Eggs…It’s what’s for Breakfast.
