Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Extra-large eggs -tomatoes
Sea salt to taste 3 tb Finely chopped white onion
4 tb Melted lard or safflower oil 4 Chiles serranos, finely
1 c Finely chopped, unpeeled -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

Browse by categories