Title: Huevos Revueltos a la Mexicana (Mexican Scram
Categories: Cheese/eggs, Mexican
Yield: 4 Servings

6 Extra-large eggs
Sea salt to taste
4 tb Melted lard or safflower oil
1 c Finely chopped, unpeeled
-tomatoes
3 tb Finely chopped white onion
4 Chiles serranos, finely
-chopped

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

SERVES 4

This is the simplest and most popular way of cooking eggs in the Mexican
manner.

Break the eggs into a bowl and just mix (do not beat) with the salt. Heat
the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles,
stir well, and fry over medium heat, stirring from time to time, for about
3 to 4 minutes or until most of the juice has been absorbed. Stir in the
eggs and continue stirring and turning them over until the eggs are set ~
about 4 minutes. Serve immediately with corn tortillas.

Recipe from "The Art of Mexican Cooking" by Diana Kennedy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini