FILIPINO SCRAMBLED EGGS

Filipino scrambled eggs are a classic breakfast dish made with eggs, tomatoes, and onions. It is prepared quickly and easily, but it turns out very satisfying and tasty. Perfect for breakfast, brunch or any meal of the day!

FILIPINO SCRAMBLED EGGS

 

One of my favorite meals that I wake up to in the morning is a plate of fluffy Filipino scrambled eggs with toasted pandesal or sinangag and a cup of steaming chocolate. Such a simple dish, but so tasty and satisfying.

Not only is this egg and tomato dish packed with comfort food flavors and healthy nutrients, it’s quick, easy to make, and economical. All it takes is fifteen minutes and 6 simple ingredients to make!

Notes on Ingredients Eggs

– It goes without saying that the fresher the eggs, the tastier. If you have access to fresh free-range eggs, use them in this recipe!

Tomatoes – Use ripe Roma for a sweet and juicy flavor.

Onions – The recipe calls for a regular brown onion, but feel free to substitute shallots (Tagalog sibuyas) or red onions for color and spicier flavor.

Butter – adds creaminess; replace olive oil with a healthier option

Salt and pepper – season to taste

 

Cooking Tips

 

Be sure to beat the eggs well so that they are ventilated and give volume, creating lighter and fluffier curd masses. Beaten eggs should be a uniform yellow color, whites and yolks should be completely combined.
Boil eggs over low heat. The high temperatures will cause the eggs to “set”, resulting in hard, dry scrambled eggs.
Turn off the heat while the eggs are still slightly damp, as they will continue to cook in the residual heat of the pan.

instructions

Crack the eggs into a large bowl and beat until fluffy and free of white streaks. Postpone.
Add butter to a skillet over low heat. When it starts to melt, add the onion and cook until it becomes soft.
Add the tomatoes and cook, mashing with the back of a spoon, until they are soft and release their juices. Add salt and pepper to taste.
Add the beaten eggs over the tomato-onion mixture and let cook without stirring, about 20-30 seconds.

Notes

Be sure to beat the eggs well so that they are ventilated and give volume, creating lighter and fluffier curd masses. Beaten eggs should be a uniform yellow color, whites and yolks should be completely combined.
Boil eggs over low heat. The high temperatures will cause the eggs to “set”, resulting in hard, dry scrambled eggs.
Turn off the heat while the eggs are still slightly damp, as they will continue to cook in the residual heat of the pan.

About My Asian Tv

Leave a Reply

Your email address will not be published.