Fried Egg Tacos with Chile Jam
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Sambal oelek and chili-garlic sauce are similar except the latter has garlic in it. Glad we could help clear that up.
- 2 tablespoons hot chili paste (sambal oelek)
- 1 tablespoon unseasoned rice vinegar
- ¼ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- Thinly sliced scallions (for serving)
Mix hot chili paste, vinegar, and honey in a small bowl. Place labneh in another small bowl; season with salt.
Heat oil in a medium nonstick skillet over medium-high. Crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other, until edges are golden brown, about 2 minutes; season with salt. Carefully tilt skillet toward you so oil pools at front edge of pan. Spoon oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1 minute.
Divide labneh between tortillas and top with eggs, chile jam, and scallions.
Asian Chicken Tacos
Mix up your palette with these Asian Chicken Tacos! An Asian fusion spin takes these tacos to a whole new delicious dimension.
- FOR THE CHICKEN:
- ⅓ cups Creamy Peanut Butter
- ¼ cups Soy Sauce
- 2 teaspoons Fresh Grated Ginger
- 1 Tablespoon Sriracha
- 1 Tablespoon Honey
- ½ Lime, Juiced
- 2 Shredded Chicken Breasts, Cooked
- FOR THE TACOS:
- 12 (or More) Corn Tortillas (I Like To Toast Mine Over The Stove)
- Shredded Cabbage Mix, To Taste (the Pre-made Mix That Has Cabbage And Shredded Carrots)
- Fresh Cilantro And Lime Wedges (optional)
Whisk peanut butter, soy sauce, ginger, Sriracha, honey, and lime juice until smooth (thin with water if needed). Toss shredded chicken with peanut sauce.
To assemble the tacos, place chicken over tortillas and add a generous amount of cabbage mixture. If desired, add fresh cilantro and a squeeze of fresh lime juice for an extra freshness.
The Basics: Easy and Classic Egg Recipes
Sunny-Side Up Fried Eggs
For a lovely presentation and minimal work (no flipping required!), you can't beat a pair of classic sunny-side up eggs—perfectly intact, bright yolks framed by softly set white. Cracking an egg into a pan and seasoning with salt are all it takes. Just remember to keep the heat down around medium so that the whites are just set before the yolk overcooks.
Classic Over-Easy Fried Eggs
Not wild about the texture of egg whites that are just this side of runny? For more firmly set eggs, over easy—carefully flipping and serving the eggs upside down—is the way to go. You'll cook them almost all the way through on one side, then flip and continue cooking for just five to 10 seconds more, allowing the white to firm up while the yolk stays liquid.
Crispy Fried Eggs
Unlike a traditional sunny-side up egg, with its snowy, unmarred white, these fried eggs are really fried, with crispy, lacy, browned edges. To get there, use medium-high heat and a generous amount of oil, giving you enough to baste the whites with as they cook, which puffs them up and helps them cook faster.
Fluffy Scrambled Eggs
Like fried eggs, scrambled eggs come in a range of styles. This is the type you're most likely to see in an American diner, with large, fluffy curds. To achieve that, we cook the eggs over medium-high heat and keep the stirring to a minimum. Though these naturally come out a bit drier than other scrambled-egg preparations, pre-salting the eggs keeps them plenty tender.
If you prefer your scrambled eggs soft, moist, and creamy, turn the heat down and stir frequently to keep the curds fairly small. To maximize the effect, start the eggs in a cold pan to keep them from seizing, and remove them from the stove just before they're done—residual heat will take them the rest of the way. Turn the heat down even lower and stir constantly to end up with rich, spoonable French-style scrambled eggs—they might be a little out there for breakfast, but they're wonderful served on toasts and topped with caviar for a fancy appetizer.
Foolproof Poached Eggs
Poached eggs have a reputation for being difficult, but with our technique, anyone can make them—really. All you need to do is start with fresh eggs, drain off the excess whites with a strainer, and carefully lower them into water heated to just below a simmer. Making brunch for a crowd? Poached eggs can easily be made ahead of time and reheated in hot water for serving.
Perfect Soft-Boiled Eggs
A soft-boiled egg, served in a quaint eggcup with a small spoon to tap into the shell, makes a nice, slightly old-fashioned addition to a breakfast spread—and it couldn't be easier to make. All you have to do is gently lower eggs into simmering water and let them cook for exactly six minutes the result will be tender whites and liquid, golden yolks.
Classic French Omelette
Ready for something a little trickier than fried or scrambled eggs? Once you've learned the basics, the next step is conquering a perfect French omelette, which should be part of every chef's repertoire. Start with a flawlessly unscratched nonstick pan over medium heat, pour in beaten eggs, and stir them rapidly with a plastic fork—it's safer for the pan than a metal one. Once the egg starts to set, spread it in an even layer, roll it down onto itself by tilting the pan, then turn it out onto a serving plate. There are a million ways to flavor a French omelette—for starters, check out these variations with cheese and fines herbes.
Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.
Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.
Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.
Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.
Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.
Ancho Pork and Potato Tacos
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 2 to 4
Ingredients US Metric
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound Yukon Gold or russet potatoes, unpeeled, cut in 1/2-inch (12-mm) pieces
- 1 pound boneless pork loin chops, trimmed and cut into 1/2-inch (12-mm) pieces
- 3 tablespoons extra-virgin olive oil
- 4 medium garlic cloves, thinly sliced
- 8 corn tortillas, warmed
- To garnish (optional)
- Store-bought or homemade salsa
- Sour cream
- Sliced scallions
- Sliced radishes
- Pickled red onions
- Cotija cheese
- Lime wedges
In a small bowl, mix the chili powder, cumin, and 1/2 teaspoon each salt and pepper.
Place the potatoes in a large bowl and the pork in another large bowl. Sprinkle half the spice mixture over the potatoes and the remaining half over the pork.
In a 12-inch (30-cm) nonstick or well-seasoned cast iron skillet over medium-high heat, warm the oil until shimmering. Reduce the heat to medium, add the potatoes, and then cover and cook, stirring occasionally, until well browned and almost tender, 10 to 15 minutes.
Stir in the pork and garlic and then cover and cook, stirring occasionally, until the pork is lightly browned and cooked through, 6 to 10 minutes. It may be necessary to reduce the heat to medium-low to keep the garlic from browning.
Season the pork and potatoes with salt and pepper and divvy them up among the tortillas along with any desired garnishes.
Recipe Testers' Reviews
I am a taco freak so chile-spiced pork and potatoes is an irresistible combo. The first thing I did was make the Homemade Fire Roasted Salsa from the website. It’s quick and easy and soooo good—the perfect amount of heat with the chipotles. My husband agrees and this will be going on scrambled eggs for the rest of our existence. I ate three tacos and my husband had two and then he just had a bowl of the pork and potato with toppings. Guess what I'll be having for breakfast!
The ancho and cumin blend for the pork and taters is inspired. I was a tad short on the ancho so I gave a few shakes of chipotle powder. The taters cooked up quickly and the pork took no time at all. I put the corn tortillas on a hot dry skillet for 10 seconds a side and that was plenty. My garnishes were the aforementioned salsa, sour cream, sliced scallions, grated cotija cheese, and, because I couldn't find queso fresco, on a whim I grabbed some cottage cheese with chives. I know, that's weird, but you have to try it. The best combo with the taco was the salsa and cottage cheese and some cotija on top.
The preparation and prep work went into this was really straightforward. The potato was perfectly crisp on the outside and soft on the inside + the pork was fully cooked through after 10 minutes respectively.
Flavorwise, I think there need to be a bit more mmmph to make these tacos come alive in the way I originally anticipated when first reading this recipe. The potato had enough flavor, but the protein needs more salt and spices to avoid a bland taste. Also, while these tacos had some nice heat from the ancho chile and cumin, my boyfriend commented that they both became a bit of an afterthought. I’d add a bit more of both into round two testing.
I’d also recommend adding a squeeze of lime to the potato and pork. While you get really nice heat from the added ancho chile and cumin, the end result is lacking some acidity to make all these ingredients sing. My garnishes (lime crema, al pastor hot sauce, and radishes) added that necessary balance that I was missing out on, but they shouldn’t be the crutch that holds this dish up.
Other than that, there’s a lot of promise in these tacos! Once the flavor is amped up in certain areas, everyone’s going to want to make these every Taco Tuesday.
I had a bit of pork and potato left over from dinner, so I threw them on top of rice and put a fried egg over everything the next morning. I must say, this makes a perfect hangover breakfast.
These tacos were easy to get on the table. Most of the tacos I make involve braising meat for many hours. These were refreshingly quick and easy to make. If you want to get fresh, quality tacos that are a step above ground meat, give these a try.
I don’t have what would be traditionally known as a nonstick skillet. I have better than that, I have very well seasoned cast-iron skillets and I challenge anyone to show me a “nonstick” that works better. My potatoes were Yukon golds.
I served it with avocado chunks, cilantro sprigs, as well as a selection of salsas on the side with tortilla chips. Our favorite salsa at the moment is Trader Joe’s Pepita Salsa. If you have access to a Trader Joe’s, give this a try. It has a nice underlying hint of heat.
HUNGRY FOR MORE?
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- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 large egg
- Kosher salt
- One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening or peanut oil
Huevos Rancheros Fried Bagel Sandwich
It&rsquos Friday, and that means it&rsquos time for our third and final offering for Catz&rsquo fried egg sandwich week! We&rsquove gone completely off the deep end with this one, and can personally testify that the deep end is a wonderful place to be. As has oft been stated, Chels and I both have a distinct weakness for Latin and Latin-inspired cuisine, and this certainly falls into the latter category. After all, is there anything Latin about bagels? Yeah, not so much. Well, not yet&hellip
To those of you familiar with huevos rancheros, and I imagine that&rsquos most of you, the phrase probably makes your mouth water. The phrase literally translates to something along the lines of &ldquoranch-style eggs,&rdquo meaning there are a thousand different interpretations of what constitutes &ldquoranch-style.&rdquo In it&rsquos most basic iteration, huevos rancheros is generally some sort of dish involving fried eggs served over tortillas, topped with a salsa mixture. Beyond that, the creative license is basically endless. I&rsquove probably experimented with huevos rancheros five or six times, and my only regret is that I don&rsquot do it more often.
When we got to our third Sunday of the new &ldquofried eggs and smoothies&rdquo tradition we mentioned earlier this week, I told Chels I had a crazy idea I wanted to try. Wonderful wife that she is, she indulged me, and we added a jar of black bean and corn salsa and freshly baked plain bagels to the grocery list that weekend. We always have eggs, some random mexican blend of shredded cheese, and Latin seasonings in the house, so I didn&rsquot need to grab any of that. Oh, remember Aruguzilla? Yeah, well, the humble cilantro plant we placed right next door isn&rsquot so humble anymore. The thing is literally three feet high. How in the heck am I ever supposed to use that much cilantro? I guess I can start by adding it to everything, this dish included (okay, maybe not everything &ndash cilantro smoothies aren&rsquot sounding particularly appetizing).
At any rate, my experiment turned out better than I expected &ndash a lot better. In fact, I want to get up, go to the kitchen, and make more of these right now. Seriously tasty. And really simple, actually. The flavors are complex, but the preparation is incredibly quick. This is definitely a meal you could throw together on the fly, as long as you keep some of the basic ingredients around. So, in the end, is a grilled bagel topped with a fried egg, salsa, cheese, and cilantro stretching the definition of a fried egg sandwich too far? Maybe. I&rsquoll make you a deal &ndash you can call it whatever you want, as long as you try it. Oh, and at only 265 calories each, you can probably afford to try a couple.
Pork Tenderloin, cut into 1″ medallions
1/4 cup flour
1 cup bread crumbs
salt and pepper
1 tspn Mexican oregano
chipotle bacon jam
pickled red onions
sliced muenster cheese
Cover each pork medallion with a piece of plastic wrap and pound thin. Season both sides with a pinch of salt, pepper, and garlic salt. Add the flour, egg, and panko breadcrumbs into three different shallow containers. Season the flour with salt, pepper, and garlic salt, whisk the egg, and add the oregano to the bread crumbs. Heat a large skillet over medium high heat. Coat the bottom of the pan with olive oil and fry the breaded cutlets on 3-4 minutes per side until golden brown. After the first side is cooked and flipped, add a slice of cheese to the top of each cutlet. Place fried cutlets on a paper towel or cooling rack once cooked.
Coat with olive oil or butter and toast the buns on a griddle or in a panini press. Spread some bacon jam on one side of the bread and spread guacamole on the other. Place the fried cutlet on the bun and cover with some pickled red onions. That’s it. Yummy.
Begin by whisking the egg, then slowly adding the beer to the egg mixture.
Whisk together until combined well.
In a separate small mixing bowl add the flour, baking soda and seasonings.
Slowly add the dry mixture into the egg and beer mixture.
Mix well and let sit for at least 30 minutes.
While the batter sits, bring a large pot of salty water to a boil, then add the wings. Boil for about 5 minutes, just until chicken begins to look like it’s cooking and is no longer raw.
Remove the chicken from the water and pat completely dry. Submerge the wing in the beer batter, you can add a few at a time.
Be sure both sides are coated well.
Add oil to deep fryer and bring temperature up to 375. Add a handful of wings at a time to the fryer, being sure to shake the chicken around a bit to get an even fry.
Once they are golden brown and the coating is crisp, they can be removed. Place them on a plate lined with paper towels until you have fried all of the chicken batches.
- 1/2 lb. (0.2 kg) ground pork, chicken or turkey
- 1/4 lb. (0.1 kg) shrimp, chopped into small pieces
- 1/2 teaspoon soy sauce or fish sauce
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pack store-bought wonton wrappers
- water, for sealing
- vegetable oil, for deep frying
- In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
- To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
- You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
- Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.