Add a little ZEST to your breakfast! Our scrambled eggs have just the right amount of Mexican flavor.
- Chef’s Knife
- 12-inch Gourmet Skillet
- 2-quart Mixing Bowl
- ½ cup green onion, minced
- ½ cup tomatoes, diced
- ¼ cup fresh cilantro, minced
- ¼ cup white onion, minced
- 8 eggs
- 2 tablespoons olive oil
- Salt to taste
With the Chef’s Knife, cut all vegetables according to the instructions on the ingredients’ list. In the 2-quart Mixing Bowl, mix the eggs; set them aside.
Preheat the 12-inch Gourmet Skillet with olive oil at medium-high temperature for 3 minutes. Reduce heat to medium, add white onions and cook for 3 minutes or until they look transparent. Add eggs, cilantro and salt; mix well for 5 minutes. Add the tomato and green onions; stir well for 2 minutes. Reduce heat to low, cover and cook for 5 extra minutes. Serve with bread or tortillas and hot chocolate.
Chef’s Note: If you want to spice it up, add some freshly sliced jalapeno.
2 thoughts on “Scrambled Eggs”
I need help with the eggs… The guy at the demonstration had said you only need to spray a little pam for the eggs. Well I did and I cooked them on med-low uncovered and they burnt to the pan. Then it took me 45min of scrubbing to get it clean. I tried hot water and cold water to clean. What am I doing wrong or why is this not working… I looked up the “perfect eggs” in the cookbook.
Hi Hillary! Unfortunately, your pan might still be too hot. There are all different stove tops and depending on the type of stove you have, your med-low heat might really be medium or medium-high. Trying lowering the temperature and definitely preheat your pan first. If you don’t preheat the pan, then the eggs are cooking while trying to reach the ideal temperature. If you’re still curious, please check out http://www.facebook.com/royalprestigecookware for a video of how to cook eggs! Thanks!
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