Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.
Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).
This quick breakfast dish is made a la Mexicana with red tomatoes, white onion, and green jalapeño, ingredients that mirror the colors of the Mexican flag.
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup.
