source: www.youtube.com
Mahalo cooking expert Tristan Blash shows you how to make Mexican scrambled eggs.
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Ingredients
1 tbsp butter- 1/2 tsp garlic, chopped
- 3 eggs
- 1 tbsp sour cream
- 2 tbsp fresh cilantro, chopped
- 1 tbsp jalapeño pepper, chopped
- 2 tbsp crumbled Cotija cheese
- Salt and pepper, to taste
Equipment
- Large skillet
- Burner
- Spatula or turner
- Small mixing bowl
- Fork or wire whisk
- Plate
Instructions
1. Melt the butter in the large skillet over medium-low heat. Use the spatula or turner to evenly coat the pan.
2. Add the garlic to the hot skillet. Stir to sauté the garlic briefly.
4. Add the sour cream, half of the cilantro, most of the chopped jalapeño pepper and most of the Cotija cheese to the bowl. Mix well using the fork or wire whisk.
5. Pour the egg mixture into the hot skillet. Cook, stirring frequently, until no longer runny. Tilt the pan while scraping to help the egg cook evenly. Season with salt and pepper.
2. Add the garlic to the hot skillet. Stir to sauté the garlic briefly.3. Crack the eggs into the small mixing bowl. Scramble the eggs using the fork or wire whisk.
4. Add the sour cream, half of the cilantro, most of the chopped jalapeño pepper and most of the Cotija cheese to the bowl. Mix well using the fork or wire whisk.5. Pour the egg mixture into the hot skillet. Cook, stirring frequently, until no longer runny. Tilt the pan while scraping to help the egg cook evenly. Season with salt and pepper.6. Transfer to a plate, then garnish with the remaining cilantro, jalapeño pepper and Cotija cheese. Serve.
Tips and Suggestions
- Cotija cheese, a dry, salty cow's milk cheese, can be found in the dairy section at the supermarket.
- Test the temperature of the pan by dripping a bit of egg in; a heated pan should make the egg sizzle immediately.
- Cook eggs until no longer runny to ensure food safety.
Enjoy Your Mexican Scrambled Eggs
References
Trash
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Basics 1:23
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Other Preparation Methods 16:44
Meet Our Expert
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Tristan Blash
Tristan Blash is a chef and teacher at the Los Angeles branch of HipCooks, a culinary school for adults. A graduate of Colorado University-Boulder, Blash has been a caterer and event planner in Scotland and New York City. Blash left the food industry for a while, but returned because she said she was "not able to keep her hands or brain off of food."
