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
- 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.
Adam J. Holland says
January 6, 2016 at 4:28 pmI never would have thought about mayo being a way to make the eggs creamier, but that sounds very interesting. (I also like the way your mom did things, and I’m not scared to do it that way!) Happy 2016!
Lea Ann Brown says
January 9, 2016 at 7:37 amEvery once in awhile when i’m feeling indulgent, I’ll eat my eggs with some good ol bacon grease. 🙂
Larry says
January 6, 2016 at 4:56 pmI like them – I cook mine slow as well.
Lea Ann Brown says
January 9, 2016 at 7:37 amAnd with bacon?
Brad Cunningham says
January 6, 2016 at 6:30 pmWe have a Bed & Breakfast at which I spin some international dishes for Breakfast–Mexican I do with all kinds of sides but I have never tried the Mayo so this I will do—sounds great –Thanks for the idea-
Lea Ann Brown says
January 9, 2016 at 7:36 amBrad!!!! So good to hear from you. I still want to blog about that wonderful omelet that you prepared for us during out stay.
Heather says
January 7, 2016 at 8:29 amMayo? Interesting! I’ll give that a try! Funny, I am making a Mexican quiche this week! LOL! Great minds!
Lea Ann Brown says
January 9, 2016 at 7:34 amMexican and eggs are on my radar right now. Good stuff.
Vickie says
January 7, 2016 at 4:33 pmYummy! And thanks for the jalapeño tip, clever girl. I love that I won’t get scalded next time I need to do this.
Lea Ann Brown says
January 9, 2016 at 7:33 amI should have mentioned, I learned that this Fall at one of the Sur la Table classes.
Jean | DelightfulRepast.com says
January 8, 2016 at 8:26 pmLea Ann, my mother-in-law made scrambled eggs the same way your mother did. Loved those eggs but, like you, can’t quite bring myself to do it that way. I’ve never heard of putting in mayonnaise, but now I can’t wait to try it! I trust your judgment in these matters! 😀
Lea Ann Brown says
January 9, 2016 at 7:33 amAnd actually, I’ve grown accustomed to a milder flavor for scrambled eggs. Bacon adds a very strong presence.
Bam's Kitchen says
January 9, 2016 at 5:44 amBrilliant idea with using mayo to make your eggs super delicious. My boys Japanese mayo so will have to give your recipe a try tomorrow for breakfast, so easy and delicious. Take care!
Lea Ann Brown says
January 9, 2016 at 7:32 amThat Kewpie mayo has been on my list of things to buy for over a year. Thanks for the reminder.
Gloria Brandt says
February 23, 2020 at 9:00 ami HAVE NEVER BEEN ABLE TO MAKE LIGHT, FLUFFY, JUICIE SCRAMBLED EGGS LIKE MY MOTHER DID & HAVE TRIED ALL KINDS OF METHODS. WHY NOT TRY A CAN OF HERDEZ SALSA CESERA TO THE EGGS INSTEAD OF HAVING TO CHOP UP EVERYTHING. I USE IT ALL THE TIME IN MINE, COULD BE THAT IS WHY I DONT GET THE FLUFFY!
Lea Ann Brown says
February 23, 2020 at 11:47 amHi Gloria. I love your idea of the Herdez Salsa. I’ll have to give that a try. I do think a heavy salsa like that would cut down on that fluffiness – but I still love the idea.