Pan Scrambled Eggs
If you’ve ever visited Mexico, you know that the local restaurants offer a large array of egg dishes for breakfast. Eggs are one of the most commonly used types of protein in Mexican breakfast, and the combinations are endless; some regions of the country even have their own distinct egg dish. Besides the well known “Huevos Rancheros”, we also have the Yucatan “Motul-Style Egg/Huevos Motuleños”, the Veracruz “Dropped Eggs/Huevos Tirados”, and in the northern states, we have “Dried Meat with Eggs/Machaca con Huevos”, just to mention a few.
This is a sponsored conversation written by me on behalf of the American Egg Board. The opinions and text are all mines.
With all of this egg consumption, it is no surprise that Mexico has remained one of the top consumers of eggs worldwide. I think that one of the reasons for this is that it’s a very affordable and accessible source of high-quality protein, having 6 grams in one large egg, as well as nine essential amino acids (and it only has 70 calories!). Eggs are also very versatile, with many ways to prepare them across cultures and continents. With all this taken into account, it’s no wonder that eggs are a staple of our diet in Mexico, as it is in many other countries!
How to make Pan Scrambled Eggs
DIRECTIONS:
- In a small non-stick frying pan, heat the oil over medium-high heat. (Please check the ingredients list below)
- Add the onion slices and pepper strips to sauté for about 2 minutes.
- Add the egg and let them start cooking for about 1 1/2 minutes, after which you can gently stir the mixture.
- Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
- Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!
PAN SCRAMBLED EGGS
Ingredients
- 2 teaspoons of vegetable oil
- 1/8 of a medium size onion sliced (1 oz.)
- ½ of a roasted poblano pepper sliced (2 oz.)
- 2 eggs
- salt to taste
- 1/3 cup of salsa verde
Instructions
- In a small non-stick frying pan, heat the oil over medium-high heat.
- Add the onion slices and pepper strips to sauté for about 2 minutes.
- Add the egg and let them start cooking for about 1 1/2 minutes, after which you can gently stir the mixture.
- Season with salt. Cook for about 2 more minutes until the eggs are cooked to your liking.
- Pour the salsa over your plate and top with the pan scrambled eggs. Enjoy!
Notes
- You can also serve this meal with red salsa.
- If poblano peppers are not available, use peppers you can find in your area.
Nutrition
Pan Scrambled eggs
Provecho!
Mely Martinez,
October 14 Marks World Egg Day – and the perfect reason to add an egg to your meal.
Visit incredibleegg.org for more delicious and nutritious egg recipes!
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More recipes:
Pineapple Pico de Gallo Salsa
Easy Nopales and Eggs recipe
Eggs Motul Style Recipe
My family loves cooking! When I visited my maternal grandparents growing up, Grandma Mela and my aunts always prepared the most-scrumptious meals. We grew up watching them prepare their meals with lots of fresh herbs and spices. Grandma planted her own squash, garlic cloves, onion, cilantro, mint plants, lemon grass, chamomille herbs, guavas, pomegranates, figs, peaches and limes. She cooked eggs at all times of the day because she had hens that laid eggs daily. Up to this day, I have never tasted eggs as delicious as those fresh, organic eggs! The egg yolks were a beautiful mild orange color and the taste out of this world. She cooked them with cilantro, onion, serrano peppers,and tomato sautéed in oil, bacon drippings or butter-whatever was available at the time. Grandma also prepared them with fried tortilla chips and salsa-migas, with bell peppers, poblano peppers, chile del monte, nopales, pork rinds, with refried beans, potatoes, dried meat, and boiled them as well. Because Grandma could rarely afford meat, eggs were eaten at any time of day, and we loved them! I prepare mine in many ways, too, because cooking is something that’s in my family’s blood. We love it so much, that even Mom’s grandkids and great grandkids love the art of cooking and baking as well. I love seeing your column, Mely, because you bring Mexican cooking to center stage, where it so rightfully belongs!
Hello Martha,
Thank you for your kinds words, and for sharing all those sweet memories about your family with us.