Eggs prepared as a failed sauce. Whisked continuously in a small pot with generous butter watching the eggs solidify on the bottom, and whisking it in, and tilting the pot off the heat, lifting it off where necessary to prevent large curds from forming. Sour cream added when the eggs dry to desired thickness and two types of shredded cheese whisked in off the heat. Salt added at the end.
The chile is leftover from yesterday. The pork chunks are so tender they can be smashed to shreds with the back of a spoon. The shredded bits behave as a mop and absorb all the liquid.
No comments:
Post a Comment