Mexican Scrambled Eggs Recipe

Eggs: The main protein component, providing a fluffy and rich base for the dish.

Tomato: Adds a juicy, slightly tangy flavor and a bit of color to the scramble.

Onion: Provides a savory depth of flavor and a bit of crunch when cooked.

Jalapeño: Optional, but adds a nice kick of heat to the dish.

Cilantro: Adds a fresh, citrusy note that brightens up the flavors.

Olive oil: Used for cooking the vegetables and eggs, adding a subtle richness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of spice and complements the other ingredients.

To enhance the flavor of your Mexican scrambled eggs, make sure to sauté the onion and jalapeño until they are fully softened and slightly caramelized. This will bring out their natural sweetness and add depth to the dish. Additionally, when whisking the eggs, do so vigorously to incorporate air, resulting in fluffier scrambled eggs. Finally, add the cilantro at the very end to preserve its fresh, vibrant flavor.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked similarly to scrambled eggs, making it a great vegan alternative.

• tomato - Substitute with red bell pepper: Red bell pepper provides a similar sweetness and color to the dish.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity as onions.

• jalapeño - Substitute with poblano pepper: Poblano peppers are less spicy but still add a nice heat and flavor.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and can enhance the overall flavor profile.

• Allow the Mexican scrambled eggs to cool to room temperature before storing. This prevents condensation and sogginess.
• Transfer the cooled eggs to an airtight container. For best results, use a container that minimizes air space to keep the eggs fresher longer.
• Store the container in the refrigerator. The scrambled eggs will stay fresh for up to 3-4 days.
• For freezing, portion the eggs into individual servings. This makes it easier to reheat only what you need.
• Place each portion in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the eggs for up to 1-2 months. Beyond this, the texture may degrade.
• To reheat, thaw the eggs in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the thawed eggs in a skillet over medium heat, stirring occasionally. Alternatively, microwave in short bursts, stirring in between, until heated through.
• Add a splash of olive oil or a bit of water while reheating to keep the eggs moist and prevent them from drying out.
• Garnish with fresh cilantro or a sprinkle of salt and pepper before serving to refresh the flavors.

• Microwave Method:

  1. Place the Mexican scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 15-second intervals if needed, until the eggs are heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the Mexican scrambled eggs to the skillet.
  4. Stir frequently to prevent sticking and to ensure even heating, for about 3-5 minutes or until heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the Mexican scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the eggs are warmed through.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the Mexican scrambled eggs to the bowl.
  4. Stir occasionally until the eggs are heated through, which should take about 5-7 minutes.

• Frying pan: Used to cook the onions, jalapeño, tomato, and eggs.

• Whisk: Used to whisk the eggs with salt and pepper.

• Bowl: Used to mix the eggs with salt and pepper.

• Knife: Used to finely chop the onion, jalapeño, tomato, and cilantro.

• Cutting board: Used as a surface to chop the vegetables and cilantro.

• Spatula: Used to stir and scramble the eggs in the frying pan.

• Measuring spoons: Used to measure the olive oil.

• Serving plate: Used to serve the scrambled eggs once cooked.

Prep ingredients ahead: Chop the onion, tomato, and jalapeño the night before and store them in the fridge.

Use one pan: Minimize cleanup by cooking everything in a single frying pan.

Quick whisk: Whisk the eggs directly in the bowl you'll serve from to save on dishes.

Preheat the pan: Heat the olive oil while you prep the other ingredients to save time.

Batch cooking: Double the recipe and store leftovers for a quick meal later.