Scrambled Eggs With Tamales Recipes

SCRAMBLED EGGS WITH TAMALES

Steps:

• Preheat oven to 350F.
• Drain tamales, reserving 1/2 of sauce from can. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
• Cover with reserved sauce. Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt in medium bowl. Set aside.
• Melt butter in large skillet over medium heat. Add tomato, onion and chilies. Cook 2 minutes or until vegetables are heated through.
• Add egg mixture. Cook, stirring gently, until eggs are soft set.
• Remove tamales from oven. Spoon eggs over tamales: sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

SCRAMBLED EGGS WITH TAMALES

Steps:

• Preheat oven to 350 degrees.
• Drain tamales, reserving 1/2 of sauce from can.
• Spray a 10 x 6 inch baking dish with cooking spray.
• Remove paper wrappings from tamales.
• Place tamales in a single layer in baking dish.
• Cover with reserved sauce.
• Bake 10 minutes or until heated through.
• Whisk eggs, milk and salt. Set aside.
• Melt butter in a large skillet over medium heat.
• Add tomato, onion and chiles.
• Cook for about 2 minutes until vegetables are heated through.
• Add egg mixture.
• Cook, stirring gently until eggs are soft set.
• Remove tamales from oven and spoon eggs over tamales.
• Sprinkle with cheese.
• Broil 4 inches below heat 30 seconds or just until cheese melts.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.