Sometimes, it’s the simplest things in life that bring the most joy. Can you think of anything more comforting than a plate of fluffy Filipino scrambled eggs and toasted pandesal and a cup of steaming tsokolate in the morning?
Although this classic Filipino breakfast dish is but a simple affair of eggs, tomatoes and onions, there are a few things to note to make your next batch even better.
- Make sure to whisk the eggs very well. This is to aerate and add volume to the eggs, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.
- Cook the eggs at low heat. High temps will make the eggs “seize”, resulting to hard, dry scrambled eggs.
- Turn off the heat while the eggs are still slightly wet as they will continue to cook with the residual heat from the pan.
- 1 tablespoon butter
- 2 Roma tomatoes, chopped
- 1 small onion, peeled and sliced thinly
- salt and pepper to taste
- 6 eggs, well beaten
- In a pan over low heat, add butter. When it begins to melt, add onions and cook for about 1 to 2 minutes or until limp. Add tomatoes and cook, mashing with back of spoon, until softened. Season with salt and pepper to taste.
- Pour eggs over tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds. When it begins to set, gently fold with tomatoes and onions until combined. Continue to cook until eggs are just set. Serve hot.