Or chili if you prefer. This makes use of the pork chile described in the previous post. What did you expect? I have 180 gallons of the stuff, or possibly 2 gallons.
This started out being an omelet but I decided to use the jerk-the-pan method instead of the gently-push-the-curd-inward method, and the whole egg mass solidified before the jerking and pan bashing could push it around and the liquid portion did not flow to the outer edges, and it all went so quickly. It is quite nearly an omelet but one that is not stuffed with anything inside. Therefore, the chile is placed underneath the stacked scrambled egg and on top of the stacked scrambled egg. Kind of like a sandwich where chile is the bread. And I must say, this chile is absolutely delicious, which shows it can very well be made easily with convenient pantry ingredients and not necessarily with all fresh raw ingredients.
No comments:
Post a Comment