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!
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! Pan Scrambled Eggs.
- 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
-
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!
- You can also serve this meal with red salsa.
- If poblano peppers are not available, use peppers you can find in your area.
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:
Easy Nopales and Eggs recipe
Eggs Motul Style Recipe
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