WHO DOES THAT? I'm just sitting here screaming because no? no? Cherry tomatoes are. Well 1) SUPER GOOSHY even cooked and that's not the mouthfeel you want for Mexican rice. and 2) very much their own flavor? What fucking sacrilege have you seen Aon. I'm horrified.
I had never considered that does it change the egg...? mostly I just dump a bunch of spices and sometimes meat in mine
it changes the texture, yeah, makes it like...fluffier? i don't eat scrambled eggs and haven't for years but when i was little i had only had my family's scrambled eggs and the experience of Breakfast At A Friend's House feat. milk egg was.....enlightening.......
I have never once in my life made scrambled eggs without a splosh of milk or water and I don't intend to start ever. (and yeah they beat up bubblier so they're a bit lighter when they cook!)
Milk goes into my scrambled eggs sometimes when I think about it. Other times no. It never goes in if I am using chorizo though. In general the only time I absolutely require milk in my eggs is if I am making omelettes. Otherwise it is just an extra bonus thing I might add. I have been a fool this whole time. I have never once done this. TILL NOW. (well probably not today today as i am wanting MORE CHORIZO CON HUEVOS but i mean. i must try this at some point. heavy cream is real great in mashed potatoes...)
Chorizo and eggs makes for the best burrito at breakfast option too, as far as I am concerned. Or you can do tacos I guess. Though even if you are not stuffing the eggs and chorizo into the tortilla you must have the tortilla. always tortilla is it a meal? TORTILLA.
My egg recipe is: Core: 3 eggs A tablespoon or so of sour cream 1/2-1 tablespoon of water salt, and pepper to taste Optionals: Veggies - especially green bell pepper or red onion Parmasan cheese (or any type of cheese) meat (sausage, leftover chicken etc.) whisk eggs, salt, pepper, sour cream and any optional items together in a bowl until it is entirely the same color, then pour into a pan over medium heat and cook, stiring constantly until the eggs have transformed into small, fluffy clouds. Eat with siracha, and a form of potato.
Re: tomato, in northern Illinois you can get reasonable tomato flavor in two ways for ten months out of the year. Your choice is canned tomatoes or cherry/grape tomatoes. If you put a full sized uncanned tomato on or in anything and can’t explain yourself, I will be a little grossed out.
I just realized how Midwestern it is that people will probably either enthusiastically explain a tomato or apologize for the tomato, to the point where it’s a little disconcerting if they don’t.
I love scrambled eggs but I'm also a heathen who makes Lump Omelettes in the microwave when low on spoons and desperate for hot food so But like also when I make omelettes on the stove I fry the toppings, tip them out, then pour the eggs in and kinda... Fold the egg around the other food like burrito? What's everyone's favourite egg toppings? Mine is sun-dried tomato and mild cheese :3
Tomato: I like cherry and grape tomatoes in salads, or with dip alongside carrot and celery sticks. They are for munching and are delicious for that purpose. Eggs/Omelettes etc.: I will eat cooked eggs so many ways. Sometimes I just want a bit of salt and pepper. Sometimes I want cheese. Sometimes I'll throw leftover stuff from another meal in and make a scramble (like seasoned meat and salsa, or mushrooms and onions and cheese, or whatever I really ought to eat before it spoils). My top favorite scrambled egg topper though, is hot sauce. (and back to the first post, I find plain mayo to be quite boring unless used as a base for another sauce; even on burgers and stuff I'd rather use ranch dressing or something.)
I really like grated sauted zucchini, spinach, and onions in omelets/scrambled eggs. If I'm feeling very fancy I'll add smoked salmon, but other meat is reserved for when I'm eating out because that's too many steps for breakfast.
question: where you live, what is the default color for cheddar cheese? I live in Maine and it's white. when I moved to Oregon I was extremely surprised to see the only white cheddar cheese was brand names like cabot, and all the store brands were orange.
I see white cheddars at times, but I tend to think of it as being an orange cheese typically. And if I think of white cheddars I am thinking of imported Irish cheeses in specific, usually. I live in either California or Georgia. At least in the latter I can find both white and orange stuff in the store brand deli stuff.
brazil, and cheddar is definitely orange*. pale yellow cheese is muçarela, medium yellow is prato, white is ricota or Minas, and those are the most common cheese types. *ETA: the orange i mean is the radioactive orange of processed, individually packaged single slices. The only time I saw decent actual cheddar for sale it was orange and also $30 for about 100g. I bought it for my extra fancy special occasion mac and cheese and almost cried with how delicious it was when i stole a bite
