May 23, 2008

Egga Disha

As previously mentioned, we eat a good bit o' eggs… at least once a week… typically for dinner.

I’ll often make egg burritos for lunch, tossing in whatever I can rustle up in our fridge and pantry that seems like it might taste good.

The other evening we had an egg burrito for dinner, slightly tweaking a Mark Bittman recipe for “spicy scrambled eggs.” On the side we had a tomato, red onion, and avocado salad. (Yes, yes, I know: tomatoes and avocados? Obviously sourced far, far away from Western Pa. Hey, I do my best. The eggs were local and free-range, so there!).

The burrito was absolutely delicious, but just having these alone as scrambled eggs is also perfectly acceptable.

Spicy Egg Burrito

  • 1 jalapeño pepper
  • 1 small clove of garlic, finely chopped
  • 1 1-inch knob of ginger, peeled and finely chopped
  • 1 tablespoon of canola oil
  • 5 eggs (there is no flavor substitute for truly free-range eggs)
  • Salt and pepper
  • ¼ cup of cilantro, chopped
  • Shredded cheese of your choice
  • 2 tortillas

Roast the jalapeno: Using tongs, hold the jalapeño over a burner, turned to high, rotating as needed, until the skin is charred all over. Wrap it in a small bit of plastic wrap and let it sit for five minutes. Unwrap and scrape off the char. Remove the top and seeds and dice. If you want a spicier burrito, be sure to leave a decent bit of the ribbing on the pepper when removing the seeds.

Crack eggs into a bowl, beat, and add salt and pepper.

Put a large sauté pan on a burner of medium-low heat. Warm tortillas on both sides, until you see just the first bits of brown, move to a plate and cover with a dry dish towel.

Heat the oil over medium heat. Add the jalapeño, ginger, and garlic, and sauté until fragrant and the pepper bits are sufficiently tender, about 2-3 minutes maximum.

Add the eggs, let them begin to set, and proceed as you typically would for scrambled eggs. [Mark Bittman advises removing the eggs from the heat every few minutes, then stirring up, then putting back on the heat. I tried this, once, and it didn’t make any difference in the final product.]

When the eggs are ready, lay out the tortillas, add some shredded cheese in the middle (some manchego would probably be fantastic), top with the eggs, the cilantro, and, if you wish, some of your favorite hot sauce. Wrap ‘er up and enjoy!

And, as for the title of this post, a word from a truly celebrated chef…

2 comments:

Troy said...

We'll forgive you on the avacados . . . I use them myself constantly. Tis a shame they don't grow locally.

I see you use canola oil . . . don't you worry about GMOs?

Of course in today's society, it is kind of hard to avoid everything with GMO potential, especially with corn and HFCS being in just about everything these days.

Fillippelli the Cook said...

As far as eggs go, I think canola oil works better than olive oil.

As for GMOs, I actually think I'm safe this time. I'm using Hain canola oil, and according to its Web site - http://www.hainpurefoods.com/qa/gei_free.php - Hain doesn't use GMO ingredients, which is good to know.

The GMO thing is bothersome on some levels, mostly because I don't think nearly the amount of requisite research went into their potential effects before they came to be widely used. Sadly, that's one area I haven't done enough research into - that is, research on how to avoid GMO foods!