Garlic Cilantro Scrambled Eggs Recipes

SPICY SCRAMBLED EGGS

Steps:

• Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
• Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
• Stir in cilantro and serve immediately.

MEXICAN SCRAMBLED EGGS

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
• Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO

Steps:

• If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
• In large skillet over medium heat, warm the olive oil.
• Add onion and cook, stirring until golden, approximately 5 minutes.
• Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
• Cook until tomato is heated through and any juices have evaporated, about 1 minute.
• Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
• Using spatula, stir the eggs from the edges of the pan toward center.
• Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
• Sprinkle with grated cheese and cook for 1 minute longer.
• Divide and serve on warmed plates.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.