Colombian Scrambled Eggs (Huevos Revueltos)
Four eggs beaten with salt and pepper and stirred in butter until they just set. Ten minutes, three ingredients, and the difference between creamy and rubbery is the heat.
Servings: 2
Calories: 129kcal
Ingredients
- 4 eggs
- 2 teaspoons butter more butter gives a creamier result
- Salt and pepper, to taste
Instructions
- In a medium bowl, beat the eggs with the salt and pepper until the mixture is even and uniform.
- Melt the butter in a non-stick pan over low to medium heat.
- Pour the beaten eggs into the pan.
- As they begin to set, stir them carefully with a spatula or a wooden spoon, moving and folding them until the mixture thickens into soft curds and looks barely wet.
- At that point, stop stirring and take the pan off the heat. They carry on cooking in the residual heat.
- Serve immediately.
Notes
Low heat and patience. Eggs set at around 70°C, and a hot pan takes them past that in seconds, which is where rubbery scrambled eggs come from. Take them off while they still look slightly underdone: the residual heat in the pan finishes them on the way to the plate. More butter than the two teaspoons here gives a creamier result, because the fat coats the proteins and keeps them from binding too tightly. Note that these are plain scrambled eggs, not huevos pericos, which are the Colombian version with tomato and scallion cooked in.
Nutrition
Calories: 129kcal | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 1293mg | Potassium: 128mg | Sugar: 1g | Vitamin A: 483IU | Calcium: 56mg | Iron: 2mg