What is Mexican scrambled eggs called in Spanish?

Huevos a la Mexicana Recipe (Mexican-Style Scrambled Eggs)

What can I add to scrambled eggs to make them taste better?

11 things to add to eggs A teaspoon of chopped, fresh stronger herbs like oregano, tarragon, or thyme. 1 tablespoon chopped fresh milder herbs like parsley, chives, chervil, basil, or mint. Tabasco, Worcestershire, or other prepared sauce, to taste. A quarter cup grated or crumbled cheddar, goat, or other melting cheese. More items... Mar 23, 2020

What is the egg thing in Mexican culture?

In the Mexican culture one of the best cures involves the egg . For this ritual the guardian will rub an egg over the body of the affected person, crack the egg and put it in a glass of water underneath the affected person's bed. It is believed that the egg will absorb the bad energy and protect against the evil eye.

Should you add milk to scrambled eggs?

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish . For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

What does Gordon Ramsay add to scrambled eggs?

Ingredients 6 cold eggs. 15g butter. Salt and pepper. Crème fraîche. Chives.

Why do chefs add water to scrambled eggs?

But you don't need that much water to achieve fluff. Even a little makes a difference. As cookbook author J. Kenji-López-Alt explains it in The Food Lab, adding water to scrambled eggs “ means more vaporization occurs, creating larger bubbles in the eggs and lightening them .”

What seasoning makes scrambled eggs taste better?

Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon , or light and refreshing with dill or parsley.

Should you add milk or butter to scrambled eggs?

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs . Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

What are sunny side up eggs called in Mexico?

"Sunny side up" = huevos fritos / huevos estrellados .

How do you order scrambled eggs in Spanish?

You can also order “ huevos revueltos ,” or scrambled eggs. If you want scrambled eggs with potatoes or vegetables, ask for “huevos estrellados con patatas” (scrambled eggs with potatoes) or “huevos revueltos con verduras”.

What is an omelette called in Mexico?

Spanish Omelette ( Spanish Tortilla ) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Omelette (Tortilla) recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu!

What do Mexicans call an omelette?

In Spain an omelette is called a "tortilla". In Mexico, however, if you ask for a "tortilla" you will get the flat corn tortilla that is used for tacos or enchiladas. In Mexico and Venezuela (the only other countries in which I have experienced omelettes), the word is " omleta ". updated Nov 23, 2016.

Mexican Scrambled Eggs Recipe (2024)

By Martha Rose Shulman

Total Time: About 20 minutes
Rating: 4(148)
Notes: Read community notes

I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.

Featured in: Scrambled Eggs: Not Just for Breakfast

Learn: How to Cook Eggs

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Ingredients

Yield:Serves four

1tablespoon canola oil
1small white onion, finely chopped
2 to 3serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1garlic clove, minced
¾pound tomatoes, cut into small dice, or ¾ of a 14-ounce can, drained
3 to 4tablespoons chopped cilantro
Salt to taste
6 to 8large eggs

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

182 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 474 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
Step
2
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Tip

Advance preparation: You can make the recipe through Step 1 several hours ahead. Reheat to a simmer and proceed with Step 2.

Ratings

out of 5

148

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Cooking Notes

Garrett6 years ago

This scales down easily for one or two people. I like to add smokey chili powder to the eggs before they go into the pan. Serve with sliced avocado as a counterpoint to the spicy eggs.

Silverthyme6 years ago

My favorite way to eat scrambled eggs! I usually use a little less tomato and add some green/red pepper

Clara6 years ago

Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.

Makena6 years ago

I made this as a frittata to serve with NYT Wild Mushroom Quesadillas for brunch, as I didn't want to be juggling both scrambled eggs and quesadillas. Made it the day before and reheated while I made the quesadillas. Served with salsa and Greek yogurt, which complemented both dishes wonderfully.

Linda6 years ago

I combine this recipe with another NYTIMES recipe by Kim Severson for rice cakes and often add rice and cheese. Makes a delicious hearty cake that we like to keep in refrigerator for quick lunch on the go.

Alan6 years ago

A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!

Cara9 months ago

Usually I just scramble eggs with salsa but this recipe is definitely worth the little bit of extra time.

Elisabeth1 year ago

Excellent! Endlessly adaptable, of course, but the recipe is a great base. I added some cumin and smoked paprika and used canned fire roasted diced tomatoes. One unseeded Serrano was surprisingly barely noticeable, will use more next time. Would be good in a breakfast burrito…

Linda6 years ago

Alan6 years ago

A little black pepper made a world of difference. I also used canned fire-roasted tomatoes that added some nice depth. Very easy and will definitely remake!

David6 years ago

huevos mexicanos! unbeatable breakfast! make sure to have freshly griddled (not microwaved) corn tortillas on the side. Griddling them greatly enhances the flavor of the corn.

Makena6 years ago

Clara6 years ago

Delicious! This recipe is very forgiving of terrible tomatoes; no need to fret if they're mealy and underripe. I added in some Spanish chorizo, which gave a bit of depth to the spice.

Bernice Glenn6 years ago

I start out with dry tortilla chips -- crush them a little and toast in a little oil. Then add the onion and the rest of the ingredients as per recipe.