How To make Scrambled Eggs & Corn
2 ts Butter
2 Scallions; including a
- little of the greens, - finely chopped 5 Cilantro sprigs; chopped
1 lg Ear of corn
- the kernels removed Water 2 Eggs
Salt 1 lg Flour tortilla; -=OR=-
2 Corn tortillas
2 tb Grated Muenster cheese
-=OR=- Monterey Jack cheese MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn. Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork. While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Scrambled Eggs & Corn's Videos
Eggs & Corn | Best Scrambled Eggs Recipe
This Egg and Corn combo is one of my favourites. It's easy with only a few simple ingredients sweet breakfast is served.????????
Ingredients????????????????
4 large free range eggs (whisked)
1 Tbsp of milk or cream
Salt and fresh black pepper to taste
1 Tbsp of butter (melted)
Drizzle of oil
1 1/2 cups of corn (frozen, canned or fresh)
Tips????
Melt butter and add bit of oil prevents the butter from burning.
Add corn and cook until browned.
Don't over cook the eggs it will dry them out as soon no liquid is visible remove pan from heat give it another quick stir before serving.
Time Stamped
00:00 Introduction
00:08 crack 4 eggs
0:21 adding milk
0:28 salt & pepper
0:40 Whisking eggs
1:01 adding butter
1:28 cooking corn
2:10 adding the eggs
Scrambled eggs with poblano strips and corn
A Mexican breakfast recipe.
Scrambled eggs with poblano strips and corn
Estilo Sonia Ortiz
A Mexican breakfast recipe.
Ingredients:
2 poblano chili pepper
1 corn
½ onion
1 epazote sprig
Olive oil to taste
4 eggs
Salt to taste
Plastic bag
Preparation: 20 minutes
Serves: 4 pax
Preparation:
Cut the tip of the corn and make it stand on the cutting board. Cut two rows of corn kernels at a time.
Slice the onion.
Roast the poblano chili peppers over the stove flipping with thongs until they look black on all sides. Put them inside a plastic bag and let them sweat until cool. Remove the burnt skin using your wet hand, rinsing it in water as many times as necessary. Cut the chili peppers on one side and remove stem, seeds and veins, cut the chili pepper skin in strips
Heat the olive oil in a pan and fry the chopped onion and corn kernels for 5 minutes or until soft. Add the poblano chili pepper strips and chopped epazote, season with salt and continue cooking stirring frequently a couple more minutes.
Add the eggs, season with salt and continue cooking stirring just a bit until done.
Serve with corn tortillas.
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Scramble egg corn cheese
This might be your choice for tomorrow morning ????
✨ MAGIC 15-Second Eggs | The BEST Scrambled Eggs?
Mandy Lee's magic egg recipe promises creamy eggy glory in just 15 seconds. Hmm...let's test and confirm. ✨
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Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Just pour eggs on the tortilla and the result will be amazing! Simple and delicious
Pour water in the bowl
Dip a tortilla in the water
Place in a pan
Crack 2 eggs in a bowl
Salt and black pepper
Mix well
Pour in the pan
Add chopped parsley
Add crushed pepper (optional)
Sprinkle mozzarella cheese on top
Dip another tortilla into the water
Place that tortilla on top
Cook for 5 minutes on low heat
Flip over
Spread 2tbsp tomato sauce on top
Sprinkle mozzarella cheese on top
Salami
Add some sliced tomato
Spinach
Salt
Mozzarella cheese
Cook for another 5 minutes
Done!
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Fluffy Olive Oil Scrambled Eggs
Chris Kimball eliminates the butter for the ultimate scrambled eggs.
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