27 February 2013
Fried egg tacos
So my new camera has a learning curve. That's ok. I'll just have to play with it and see what happens.
In the meantime, have some tacos.
This was my breakfast this past Saturday morning, when I needed lots of protein to smack into my bloodstream as immediately as possible. It's a good thing eggs take less than 5 minutes from start to finish.
Fried egg tacos
optional cilantro or green onion
hot sauce of your choice
salt & pepper
Heat a small frying pan over medium-high heat. Have the lid handy.
While you're waiting for your pan to heat, use a pair of tongs to sear your tortillas for about 30 seconds on either side, working directly over a second gas jet. This obviously assumes you have a gas stove. If you don't, just use the frying pan. You want your tortillas to be flexible and fragrant with a bit of char from the flame.
Put your warm tortillas on a plate and cover them with a clean tea towel to keep warm.
Melt a pat of butter in your hot pan. Crack in your eggs, one at a time. Give them maybe 30 seconds to begin to set up in the hot butter. Then carefully pour a trickle of water into your pan and slap on the lid. I just use the teapot for this.
Let cook for 1-2 minutes, swirling the pan occasionally. The water will steam the top of the egg, eliminating any uncooked white around the perimeter of the yolk. When the egg is done, the yolk should be just veiled and the white around its edge should be just solid to the tip of the spatula.
Top each tortilla with an egg, a bit of chopped cilantro or green onion (mine is under the eggs), some hot sauce, and a sprinkle of salt and pepper.
I like to break the yolks with a fork before I eat these tacos. This makes them easier to eat and lets you get some yolky goodness in every bite.
Have coffee. Feel better.
What do you eat for an instant protein infusion?