What is the difference between huevos a la Mexicana and rancheros?

To begin with, huevos rancheros are fried or sunny side up eggs, while huevos a la mexicana are scrambled eggs . Salsa is another important difference. Huevos rancheros are bathed in salsa, while huevos a la mexicana include salsa as well, but in that case the eggs are battered with it before cooking them.

What does lemon juice do to scrambled eggs?

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan . This translates to super light and fluffy eggs once they're done cooking.

Do chefs add milk to scrambled eggs?

When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope." Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs.

What do Mexicans call sunny side up eggs?

Sunny side up ( huevos estrellados ) eggs served on top of tortillas. Depending on where you are, the tortillas may or may not be fried. The eggs are topped with salsa, or some sort of picante sauce.

What is the best liquid to add to scrambled eggs?

Many scrambled egg recipes tell you to add a pour of heavy cream, half-and-half, or whole milk . The idea is that these ingredients improve the flavor (dairy tastes good), tenderness (the fat in the dairy interrupts the proteins in the eggs), and fluffiness (the water in the dairy puffs into steam).

Why do people put mayo in scrambled eggs?

By adding Mayo to eggs, you're really enhancing the texture of the eggs . rather than the flavor. Not to mention, chosen foods classic Mayo. made with 100% pure avocado oil is so delicious, too.

Why do you put baking soda in scrambled eggs?

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets .

How to make scrambled eggs taste like restaurant eggs?

Butter: Butter adds so much flavor and helps the eggs become fluffy, but a cooking oil like avocado oil or olive oil works, too. Milk or water: Both, also, help floof out the eggs. Milk will add more calories to the scrambled eggs. Salt & pepper: Bring out the flavor!

What does Gordon Ramsay put in his scrambled eggs?

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

Why are IHOP scrambled eggs so good?

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix .

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!

Cara10 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.