Recipe: Huevos Revueltos a la Mexicana Mexican Scrambled Eggs

Title: Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
Categories: Cheese/eggs, Mexican
Yield: 4 servings

6 Extra-large eggs -tomatoes
Sea salt to taste 3 tb Finely chopped white onion
4 tb Melted lard or safflower oil 4 Chiles serranos, finely
1 c Finely chopped, unpeeled -chopped

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

SERVES 4

This is the simplest and most popular way of cooking eggs in the Mexican
manner.

Break the eggs into a bowl and just mix (do not beat) with the salt. Heat
the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles,
stir well, and fry over medium heat, stirring from time to time, for about
3 to 4 minutes or until most of the juice has been absorbed. Stir in the
eggs and continue stirring and turning them over until the eggs are set -
about 4 minutes. Serve immediately with corn tortillas.

Recipe from "The Art of Mexican Cooking" by Diana Kennedy



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