Mexican Scrambled Eggs in Chile

Ingredients

• one tablespoon green chile pulp
• teaspoon lard
• a slice garlic
• teaspoon onion juice
• spoonful red chile sauce
• parsley

Method

1. 1

   Mix one tablespoon green chile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

Mexican Scrambled Eggs in Chile Mix one tablespoon green chile pulp to each egg, whipped separatel}^, teaspoon lard or but- ter, a slice garlic or teaspoon onion juice, scram- ble quickly, serve on toast, garnish with spoon- ful red chile sauce and parsle}- . Pimiento Egg Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fr}^ in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect. Spanish Eggs in Peppers Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley

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