I'm starting to detect a theme here...
These scrambled eggs are pretty fantastic Nigella totes these as the ultimate hangover cure; even going so far as to suggest that they're worth deliberately hanging yourself over for... I'm not convinced anything is "worth" a hang over... but they're still pretty dang good!
There's something about eggs and chilli that just works for me! The kind of remind me of "Parsi Eggs" which are a spicy, Indian style of scrambled eggs my whole family enjoys... at some point I shall have to make and photograph 'em for y'all!
Now, Nigella calls for corn tortillas in her recipe; to the best of my knowledge you can't get corn tortillas in New Zealand... In fact, I've never seen a corn tortilla in the flesh my whole life! (Sheltered much?) I used the easily available flour tortilla to provide the crunch for my eggs... and to that end they worked fine! :) You could use the bottom few chips from a bag of corn chips, or even toast to the same effect, I would imagine...
A word on scrambling eggs: when I was first "taught" how to scramble eggs (ie; sans microwave) at school we were told to cook them reeeally slowly over a very low heat, stirring all the time 'else they'd go rubbery. This leads to very soft, but slightly grainy eggs, in my experience, not a texture I particularly enjoy. What I like to do is to crank the heat right up on a non-stick pan, melt a knob of butter and whip the eggs into a bubbly frenzy. Then I pour the eggs into the hot pan and allow them to set on the bottom before slowly pushing them 'round (wrinkling them, really) with a silicone spatula. Once you've wrinkled the first layer of egg, stop and let the next layer set on the hot pan before wrinkling again. Continue until all the eggs are neeearly cooked. Then turn off the heat and tip out onto a plate/piece of marmited toast... smother with HP Sauce and you're away (although I'd skip the marmite/HP sauce for Mexican eggs...)!
You don't want to cook the eggs all the way in the pan because they'll continue to cook in their own heat off the pan... over cooking eggs WILL make them rubbery!
The point of all this, I think, is scramble your eggs in the way that makes you most happy!
Click on for the ingredients...
You'll need: (for one)
a little olive oil
one soft tortilla
-- heat a frying pan; throw in the oil and snip the tortilla into shreds into the pan... toast until the tortilla strips are a lovely, golden brown. Scoop out of the pan and allow to cool on a plate, set aside for now.
For the eggs:
1 tomato, deseeded and chopped
1 spring onion (or 1/4 red onion), chopped
1 green chilli, deseeded (to taste) and chopped
2 eggs, beaten
pinch of salt
Mix together all ingredients and scramble the eggs to your personal taste.
Serve on a plate - sprinkle over the crispy tortillas with a little Tabasco if you can handle the heat?!
Yum, yum!
 |
| I feel that I have yet to learn how best to photograph scrambled eggs... |
There's something about eggs and chilli that just works for me! The kind of remind me of "Parsi Eggs" which are a spicy, Indian style of scrambled eggs my whole family enjoys... at some point I shall have to make and photograph 'em for y'all!
Now, Nigella calls for corn tortillas in her recipe; to the best of my knowledge you can't get corn tortillas in New Zealand... In fact, I've never seen a corn tortilla in the flesh my whole life! (Sheltered much?) I used the easily available flour tortilla to provide the crunch for my eggs... and to that end they worked fine! :) You could use the bottom few chips from a bag of corn chips, or even toast to the same effect, I would imagine...
A word on scrambling eggs: when I was first "taught" how to scramble eggs (ie; sans microwave) at school we were told to cook them reeeally slowly over a very low heat, stirring all the time 'else they'd go rubbery. This leads to very soft, but slightly grainy eggs, in my experience, not a texture I particularly enjoy. What I like to do is to crank the heat right up on a non-stick pan, melt a knob of butter and whip the eggs into a bubbly frenzy. Then I pour the eggs into the hot pan and allow them to set on the bottom before slowly pushing them 'round (wrinkling them, really) with a silicone spatula. Once you've wrinkled the first layer of egg, stop and let the next layer set on the hot pan before wrinkling again. Continue until all the eggs are neeearly cooked. Then turn off the heat and tip out onto a plate/piece of marmited toast... smother with HP Sauce and you're away (although I'd skip the marmite/HP sauce for Mexican eggs...)!
You don't want to cook the eggs all the way in the pan because they'll continue to cook in their own heat off the pan... over cooking eggs WILL make them rubbery!
The point of all this, I think, is scramble your eggs in the way that makes you most happy!
Click on for the ingredients...
You'll need: (for one)
a little olive oil
one soft tortilla
-- heat a frying pan; throw in the oil and snip the tortilla into shreds into the pan... toast until the tortilla strips are a lovely, golden brown. Scoop out of the pan and allow to cool on a plate, set aside for now.
For the eggs:
1 tomato, deseeded and chopped
1 spring onion (or 1/4 red onion), chopped
1 green chilli, deseeded (to taste) and chopped
2 eggs, beaten
pinch of salt
Mix together all ingredients and scramble the eggs to your personal taste.
Serve on a plate - sprinkle over the crispy tortillas with a little Tabasco if you can handle the heat?!
Yum, yum!
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