Scrambled Eggs With Tamales Food

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

SCRAMBLED EGGS WITH TAMALES

Steps:

• Preheat oven to 350F.
• Drain tamales, reserving 1/2 of sauce from can. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
• Cover with reserved sauce. Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt in medium bowl. Set aside.
• Melt butter in large skillet over medium heat. Add tomato, onion and chilies. Cook 2 minutes or until vegetables are heated through.
• Add egg mixture. Cook, stirring gently, until eggs are soft set.
• Remove tamales from oven. Spoon eggs over tamales: sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

TURKISH SCRAMBLED EGGS WITH SPICY TOMATOES AND CAPERS (MENEMEN)

Steps:

• In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the oil until shimmering. Add the poblanos, scallions, garlic, Aleppo pepper, and ½ teaspoon each salt and white pepper. Cover and cook, stirring, until the chilies are softened but not browned, 6 to 8 minutes. Transfer to a medium bowl and stir in the tomatoes and capers; set aside. Wipe out the skillet.
• In a medium bowl, whisk the eggs and ¾ teaspoon salt. Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Pour the eggs into the center of the pan. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, about 1½ minutes. The curds should be shiny, wet and soft. Taste and season with salt and pepper, then divide among warmed serving plates.
• Top each serving with a portion of the poblano mixture. Sprinkle with feta and dill, then drizzle with oil.

SCRAMBLED EGGS WITH TAMALES

Steps:

• Preheat oven to 350 degrees.
• Drain tamales, reserving 1/2 of sauce from can.
• Spray a 10 x 6 inch baking dish with cooking spray.
• Remove paper wrappings from tamales.
• Place tamales in a single layer in baking dish.
• Cover with reserved sauce.
• Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt. Set aside.
• Melt butter in a large skillet over medium heat.
• Add tomato, onion and chiles.
• Cook for about 2 minutes until vegetables are heated through.
• Add egg mixture.
• Cook, stirring gently until eggs are soft set.
• Remove tamales from oven and spoon eggs over tamales.
• Sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

SCRAMBLED EGGS WITH TAMALES

Steps:

• 1. Preheat oven to 350F.
• 2. Drain tamales, reserving 1/2 of sauce from can.
• 3. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
• 4. Cover with reserved sauce. Bake 10 minutes or until heated through.
• 5. Whisk eggs, milk and salt in medium bowl. Set aside.
• 6. Melt butter in large skillet over medium heat.
• 7. Add tomato, onion and chilies.
• 8. Cook 2 minutes or until vegetables are heated through.
• 9. Add egg mixture. Cook, stirring gently, until eggs are soft set.
• 10. Remove tamales from oven.
• 11. Spoon eggs over tamales: sprinkle with cheese.
• 12. Broil 4 inches below heat 30 seconds or just until cheese melts.