Eggs-xactly!

CEBU, Philippines — Besides instant noodles, perhaps eggs are the most resorted to food by Filipinos. Eggs-xactly! If not simply boiled, eggs fry quickly, for a good, healthy meal. And eggs are very versatile; it can be made into various things, either all by itself or mixed with other ingredients..

In the rural areas, a raw egg fresh from the hen’s nest broken into a bowl of hot rice instantly makes a hearty meal. More so if time allows, the ubiquitous eggs can be made to take on some sophistication. Scrambled eggs, for example.

A plate of fluffy scrambled eggs teams up very well with pandesal and a cup of hot coffee or “tsokolate” in the morning. Scrambled eggs sandwiched in slices of bread are also good homemade snack for the kids to take to school. Here’s a good recipe from the website www.kawalingpinoy.com:

Filipino Scrambled Eggs

Ingredients:

1 tablespoon butter

2 roma tomatoes (chopped)

1 onion (small, peeled and sliced thinly)

6 eggs (well beaten)

salt

pepper

Procedure:

• In a pan over low heat, add butter. When it begins to melt, add onions and cook for about 1 to 2 minutes, until limp.

• Add in tomatoes and cook, mashing it 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 well combined.

• Continue to cook until eggs are just set.

Serve hot. This recipe is good for 6 persons.

Although this classic Filipino breakfast dish is but a simple affair of eggs, tomatoes and onions, Ms. Lalaine at www.kawaling pinoy.com cautions that there are a few things to bear in mind to make the scrambled eggs delectably right:

Make sure to whisk the eggs very well. This is important in order 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 blended together.

Cook the eggs at low heat. High temperatures will make the eggs “seize,” resulting to hard, dry scrambled eggs.

Turn off the heat while the eggs are still slightly wet. The cooking will continue with the residual heat from the pan, without overcooking the eggs.