Scrambled Eggs in Portuguese
by Editorial Staff
Oh, what a pity that I didn’t know earlier that eggs can be cooked this way! They are very soft, creamy, and melt in the mouth.
Cook: 45 mins
Servings: 8
Ingredients
For scrambled eggs:
- Eggs – 24 pcs. (3 per person)
- Butter – 80 g + 80 gSalt
- Pepper
For tomato fondue:
- Butter – 40 g
- Shallots – 40 g
- Large and ripe tomatoes – 800 g
- Tomato paste (optional)
- Garni bouquet (thyme, rosemary, bay leaf)
- Garlic – 2 cloves
- Granulated sugar – 1 pinch
- Parsley for decoration
- Salt
- Pepper
How to cook scrambled eggs in Portuguese:
Directions
TOMATO FONDU
- We wash the tomatoes, remove the stalk. Dip the tomatoes in boiling water for a few seconds, remove the skin.
- Cut in half in height and take out the liquid inner part with grains. Cut the pulp into small cubes.
- Wash onions, peel, and chop finely. Peel the garlic, but do not cut it.
- Fry onions in butter, add tomato cubes, Garni bouquet, and garlic. Salt, pepper and add a pinch of sugar. Additionally, you can add a little tomato paste to enhance the color.
- Simmer without a lid until all the liquid has evaporated. We take out the garlic and the Garni bouquet.
BEATED EGGS
(Egg preparation time is 18 minutes.)
- Break eggs into a bowl, salt, and pepper. Beat the eggs lightly with a fork.
- Melt the butter (80 g) in a saucepan of the appropriate size.
- Pour the eggs into a saucepan. Cook the eggs over low heat, stirring constantly with a spatula, making sure that the eggs do not stick to the bottom and walls.
- Remove from heat and add the remaining butter, stir gently.
- This concludes the cooking of scrambled eggs …But we have scrambled eggs in Portuguese, so: add 2/3 of the tomato fondue to the eggs, mix gently, and transfer to a plate.
- Put the remaining fondue on top, sprinkle the eggs with finely chopped parsley.
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