Gordon Ramsay's Spicy Mexican Eggs
A deliciously different way to start the day.
#GordonRamsay #Cooking
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【小穎美食】荷包蛋不要直接下鍋煮，教你小竅門，簡單快捷零失敗，圓潤又漂亮
今天分享荷包蛋的正確做法，保證這樣做出來的荷包蛋不散開，不粘鍋，也沒有白沫子，吃起來老嫩適口，個個圓潤又漂亮。
【小穎美食】荷包蛋不要直接下鍋煮，教你小竅門，簡單快捷零失敗，圓潤又漂亮
【Pour beer into the eggs and it will turn into delicious food in an instant】
【把啤酒倒進雞蛋裡，出鍋瞬間變美食】
#小穎美食#XiaoyingCuisine#XiaoyingCooking#荷包蛋#雞蛋
喜歡小穎的可以點擊：
大家好，歡迎大家來到小穎美食，我平常特別喜歡做菜，熱愛美食。我會在這裡每天分享一道菜，大家可以學習試著去做下，希望大家的生活可以越來越美好。喜歡美食的朋友們可以訂閱下噢。記得點擊小鈴鐺????
【猪肉，五花肉系列????】
【饼类，可当早餐????】
【素食主义者????】
【糕点、甜食类????】
【主食类????】
【自制零食系列????】
【海鲜类????】
【鸡鸭鱼肉系列????】
【秘制羹汤类????】
【凉菜系列????】
【自制酱类，超下饭】 视频内容已经过认真筛选，以保证其中没有任何形式的动物虐待。
How to poach a perfect egg using a microwave in 60 seconds
Get full recipe here
Caution, some microwaves can have hot spots that may cause the egg to explode. Use lower wattage first to be sure. For me this works perfectly every time. This is a non traditional technique for poaching an egg when you’re in a hurry. I can poach two eggs using this method faster than the bread takes to toast. Because it cooks using the microwaves plus the heated water, there’s a two way cooking process. So it’s fast! If your eggs are fresh, you’ll find it works amazingly. If you’re eggs are old, you will get mixed results, so always use the freshest eggs possible. Microwaves have different wattage strengths, therefore it may take a little less or a little longer. Experiment, turn off and check after 45 seconds, then continue so you don’t over cook it. You can also use two eggs in a larger bowl, I find cups easy. Half a cup of water per cup does the trick. Enjoy perfect poached eggs.
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Homemade Chilaquiles Recipe (Rojos Style) + Fried Eggs
This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Chilaquiles is a classic Mexican dish consisting of corn tortilla chips that are cooked with a smooth tomato-based salsa. The chips soak up the salsa softening them and making them incredibly favorable, similar to enchiladas. Some records indicate it has been around since the early days of the Aztecs.
There are some variations to chilaquiles as of recent which include beef, chicken, eggs, and cheese. While they do not latter back to the original recipe of the Aztecs, these ingredients are commonly used throughout Mexico.
Ingredients for this recipe:
• 7-8 vine ripe tomatoes, core removed
• 1 peeled and roughly chopped yellow onion
• 5 garlic cloves
• 2 seeded serrano peppers
• 3 seeded chiles de árbol
• 1 seeded ancho chile
• 3 tablespoons olive oil
• 1 ½ tablespoons dried epazote
• 1 cup of vegetable stock
• 1 tablespoon red wine vinegar
• 1 cup oil
• 20 corn tortillas
• 6 fried eggs
• crumbled queso fresco
• chopped fresh cilantro
• sea salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Preheat the oven to 450° F.
2. Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
3. Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
4. Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
6. While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
7. Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
8. Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
9. Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
10. Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
Substitute the vegetable stock Substitute with water if it is not available.
If you do not have epazote you may substitute it with dry oregano.
You may swap out the queso fresco for cotija cheese or chihuahua cheese.
Best Baked Eggs Recipe for Fancy People
This baked eggs recipe is a delicious treat for breakfast or brunch, and it’s easy to prepare even though it looks fancy. I’m throwing spinach, tomato, and Romano cheese in this oven baked eggs dish, but it’s a versatile breakfast recipe, and anything that will work in an omelet will work in this baked egg preparation. For a spicier version of the recipe, add a dash or two of hot sauce as the tomatoes cook.
A printable copy of this egg recipe can be found at
Give these fancy-pants baked eggs a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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How to make a Baked Eggs Recipe
(serves 2)
4 EGGS
OIL for sauteing
2 cup fresh SPINACH
2-4 GREEN ONIONS (chopped)
2 sm ROMA TOMATO (chopped)
3-4 GARLIC cloves (minced)
1-2 tsp dried ITALIAN SEASONING
chopped JALAPENO (optional)
freshly grated PARMESAN
or ROMANO CHEESE
4 Tbsp HALF N HALF
SALT and PEPPER to taste
½ cup chopped PARSLEY (optional)
sprinkle of PAPRIKA and
fresh herb for GARNISH (optional)
How to Make This Baked Eggs Recipe
Heat oil on medium high heat in a small saute pan.
Add garlic and chopped bottoms of the green onion. Saute for 1 minute and then add the tomato.
Continue to saute for 2 minutes and then add salt, pepper, and Italian seasoning. Mix and cook for 1 minute.
Add green onion tops and spinach, and any fresh herbs you desire.
Saute until spinach is wilted.
Lightly grease an oven-safe dish. Add a layer of cheese to bottom of the if you like, but this is optional.
Spoon and spread the spinach and tomato mixture into the bottom of the dish.
Drizzle Half n Half or cream over top and then sprinkle shredded Parmesan or Romano cheese.
Carefully crack eggs and top the dish with them.
Place in an oven preheated to 375 degrees Fahrenheit. If the baking dish/ramekins are small, place on a baking sheet for easy handling
Bake 15-20 minutes, or until the eggs are set and cooked as desired.
When eggs are finished baking, top with additional cheese if desired. Sprinkle with paprika or garnish with fresh parsley, or basil, or cilantro, or whatever, but a touch of freshly chopped green will make this dish quite lovely.
Serve right away, because eggs are best hot, dude.
Give this baked eggs recipe a try and let me know what you think, and bon appétit!
Thanks for checking out this baked eggs recipe. If you liked it, share it with friends and family. I appreciate it!
--Chef Buck
La cocina del Jey - Huevos Rancheros
El café de nadie en la Casa de Nadie A.C.
presenta
la cocina del Jey.