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Filipino Scrambled Eggs

Filipino Scrambled Eggs

Filipino Scrambled Eggs is a classic breakfast dish with tomatoes and onions. It's quick and easy to make yet so hearty and tasty. Perfect for breakfast, brunch, or any meal of the day!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 6 eggs
  • 2 tbsp butter
  • 2 large Roma tomatoes, chopped
  • 1 large onion, peeled and sliced thinly
  • 0 salt and pepper to taste

Instructions

  1. In a big bowl, break the eggs and whisk until fluffy and without streaks of white.

  2. Add onion and Cook it until they soften and get fragrant.

  3. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. Season it with salt and pepper until it suits your preference.

  4. Toss in beaten eggs over the tomato-onion mixture and allow to cook without stirring for about 20 to 30 seconds.

  5. When it begins to set, gently fold with tomatoes and onions until combined.

  6. Keep cooking until eggs are just set but still slightly wet.

  7. Add salt and pepper to taste. Remove from the pan and Best served right away.

  8. Make sure to whisk the eggs very well to aerate and add volume, creating lighter and fluffier curds. The beaten eggs should be of uniform yellow color, with the whites and yolks completely incorporated together.

  9. Cook the eggs at low heat. High temps will make the eggs "seize," resulting in hard, dry scrambled eggs.

  10. Turn off the heat while the eggs are still slightly wet as they will Keep cooking with the residual heat from the pan.