The Wide World of Mexican Eggs

April 20, 2011
By Holly Jennings

Mexicans must eat a lot of eggs. The range and styles of egg dishes available to the Mexican cook makes those of her American neighbors to the north seem bland and limited by comparison.

The basic cooking methods will seem familiar: fried, scrambled, poached, prepared as an omelets. It’s the south-of-border ingredients, and the treatment of them—such as broiling tomatoes or chiles to making a sauce with deep, roasted flavors—that make Mexican egg dishes an exciting change from our repertoire in the U.S.—and a more flavorful way to start the day. Some of the more transformative preparations, like Brick Layers Eggs, may even appeal to those who, claim they do not like eggs. (more…)