Scrambled Eggs and Patakenyac

Ptakenjac means Scrambled Eggs with Salsa

What is it?

It's your basic veggie salsa cooked with egg, and mixed together over medium heat lending to a fully-integrated scrambled salsa eggs.

The main ingredients are: lots of diced tomatoes, added to moderately fried minced garlic in just a little bit of oil -cooked alongside the eggs in the very same skillet. Additives can include

  • paprika, minced, cubed or in strips
  • some diced eggplant (meat only, no seeds or skin)
  • even a savory or spicy red or green chili pepper, if you have the taste buds for it.

The tomato - garlic mixture needs to be cooked until it's completely soft, mushy and homogeneous, before adding the beaten eggs. A dash of salt and / or vegeta can be added (vegeta is an all-vegetable seasoning) to juice up the taste a bit further.

Why it is Popular

Patakenjac (pronounced Pata-ken-yatz) is a wonderful invention. It's basically scrambled eggs cooked with the salsa so they become homogeneous - no one can tell where the scrambled egg ends and the salsa begins!

It's an easy summer time meal when there are tomatoes exploding with tasty sweet tangy flavor. People in the south take the time to cook tomato sauce, spaghetti sauce, salsa and anything else they can to preserve the tomatoes for the colder months. If the salsa is already prepared, lunch can be made in a jiffy. It's not too heavy but has enough protein to keep you going in the summer heat.

Classic Scrambled Eggs

Source

Chunky salsa

this is what we're looking for - nice color, plenty of tomatoes, plenty delicious.  I personally like mine a little more finely chopped, it's a matter of preference!
this is what we're looking for - nice color, plenty of tomatoes, plenty delicious. I personally like mine a little more finely chopped, it's a matter of preference! | Source

Scrambled Eggs recipe

And now for the eggs. . . .

Cooking scrambled eggs is one of the first cooking lessons for beginners. But there is a technique to it, and there are variations. It may be one of the oldest meals known to mankind.

Some professional chefs use a Bain Marie for a guaranteed result. It consists of boiling hot water cooking below with a pot above to mix the eggs with no chance of burning or browning. Most cooks, however, try to get by without the bain marie because it is very time consuming and a bit cumbersome. The whole idea is to use a rubber spatula and keep mixing throughout the cooking process (which doesn't take all that long, maybe about 4-5 minutes).

Scrambled eggs can also be cooked in a microwave, turning it on and off alternately, mixing a little, then turn on the microwave power switch again. It can be done, but will most likely be an inferior product than that of the pan-cooked scrambled egg version.


Scrambled Egg Recipe with Variations

First, you need about an egg per person, unless you are very hungry. In Europe, the eggs tend to be smaller, but are very nice tasting and have a good color.

Here are some suggested ingredients to fold into your scrambled eggs. My personal favorite is cottage cheese and parsley!

  • ham
  • bacon,
  • parsley,
  • minced onion
  • grated cheese
  • cottage cheese

When we were little kinds, brains and eggs for breakfast - but they seem to have disappeared with computers.! Anyone know why?


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