Eggs

Easy Homemade Mayonnaise with a hand blender

March 6, 2020 by Pilar Hernandez 3 Comments

Versión en español

Easy Homemade Mayonnaise with a hand blender, learn the secrets for this easy way to achieve a delicious mayo for salads or sandwiches.

Affiliate link to my favorite immersion hand blender. I use it all the time to make creamy soups.

Visit our collection of Chilean recipes here.

Easy Homemade Mayonnaise

Author: Pilar Hernandez
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 16 1x
Category: Sauces
Method: Blended
Cuisine: General

Description

A fool-proof way to make mayonnaise with a hand held blender.

Ingredients

Scale

1 egg
3/4 to 1 cup vegetable oil, I use grapeseed or sunflower
1 teaspoon lemon
1/4 teaspoon salt

Instructions

In a jar, place the egg and the oil (start with 3/4 cup).

With the hand blender touching the base of the jar, blend everything don’t stop or lift the blender until the mayonnaise form.

You can control how thick the mayonnaise is depending adding more oil after the mayonnaise had form; add the lemon juice, salt and more oil, blend again. The whole process should take about 30 seconds.

Remember that eating raw eggs can be dangerous.

Keywords: mayonnaise

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Savory Bread Pudding

November 20, 2019 by Pilar Hernandez 1 Comment

Versión en español

The recipe Savory Bread Pudding is sponsored by Nestlé® Carnation. The content and opinions expressed here are mine.

Savory Bread Pudding with salmon and vegetables.

Did you grow up eating savory bread puddings? Probably yes, but I’m sure they looked different from the ones my grandmother used to make with anything she had at hand.

Latinx recipes for bread pudding usually call for soaking the day-old bread and mashing it after.

Also, we separate the eggs, and the whites are whipped and carefully incorporated into the mixture. Latinx bread puddings are fluffy and delicate, almost like a souffle, but less complicated.

But whether doing traditional or Latinx bread puddings, the possibilities are vast. On the blog, you can find a cauliflower casserole and the one with zucchini, both old favorites. But consider this a base recipe for your future creations. If you don’t eat salmon, you can use cooked ground chicken, sausage, or beef. Or go vegetarian, nix the salmon, and add sautéed mushrooms.

Bread puddings rely on pantry and frozen ingredients to create a very nutritious dish, a complete meal for lunch or dinner.

Like I do year-around, I reach for the versatile Nestlé Carnation Evaporated Milk to soften the bread. It is perfect because, in a single step, I add the rich and delicious taste of evaporated milk, and I know I won’t end up with a watery pudding.

I used Carnation Evaporated Milk in the new tetra container, easy to close and refrigerate for up to 10 days.

Remember that Carnation has, in addition to traditional evaporated milk, lactose-free, gluten-free, and organic milk varieties, all practical alternatives for cooking savory or sweet dishes.

Savory Bread Pudding with salmon and vegetables

Savory Bread Pudding

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4
Category: Brunch
Method: Oven baked
Cuisine: Latin

Description

A quick and delicious addition to a brunch.

Ingredients

• 4 Slices of white bread, chopped

• 1 Cup of Carnation Evaporated Milk

• 3 Eggs

• 200 Grams of smoked, cooked or canned salmon or tuna, shredded or ½ pound of cooked ground chicken, sausage, beef or sauteed mushrooms

• 1 Bag (1 pound) of assorted vegetables thawed and drained

• Salt and pepper

Instructions

1. Preheat the oven to 400F or 200C.

2. In a large bowl, toss the bread with the Carnation Evaporated Milk. Let it soak for 5 minutes. Mash with a fork.

3. Separate the eggs. Add the yolks to the soaked bread. Beat the egg whites to hard peaks.

4. Mix the yolks, bread and salt, and pepper. Add the vegetables and salmon or meat. Stir.

5. Add half of the whipped whites and with a spatula fold into the mixture. Do the same with the rest.

6. Move to a casserole, spread well, and sprinkle with breadcrumbs.

7. Bake for 30 minutes, or until golden brown and firm to the touch.

Savory Bread Pudding with salmon and vegetables

Savory Bread Pudding with salmon and vegetables.

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Ground Beef Breakfast Scramble

September 25, 2019 by Pilar Hernandez Leave a Comment

Versión en español

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions on the recipe Ground Beef Breakfast Scramble are my own.

A convenient and straightforward recipe for breakfast or, in Chile, for what we call “once.” Ground beef breakfast scramble leaves everyone happy.

Once is a Chilean tradition that combines tea time with dinner. It usually happens between 7 and 9 pm, when families reunite after school and work. It always includes fresh bread, often bought on the way home and still warm.

Once is served with classic accompaniments for bread in Chile: butter, jams, deli meats, fresh cheese, avocado, etc. It frequently also includes lunch leftovers or a hot option like the recipe I’m sharing today.

For this recipe, I used the 96% ground beef meat from Laura’s Lean. Laura is an innovator in the meat industry, and all the products are guaranteed to come from animals “never ever” treated it with antibiotics or hormones and fed a 100% vegetarian diet (no fishmeal or other animal products). Here in Houston, their products are available at Kroger and other supermarkets. On Laura’s Lean site, in addition to finding recipes, you can see the stores where their products are sold.

Laura’s Lean 96% Ground Beef has the seal of approval of the American Heart Association as a product that meets their low-fat criteria. All of Laura’s Lean products meet USDA requirements for low-fat meats. Four ounces of Laura’s Lean ground beef contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg. of cholesterol per 100 grams.

The secret to a flavorful ground beef breakfast scramble is to allow the meat to brown without moving it at the beginning of cooking, and do not over-cook the eggs. So have everything ready before you start cooking. And enjoy it at breakfast or breakfast for dinner, the Chilean way.

You may also be interested in the recipe: Meatballs in tomato sauce.

Ground Beef Breakfast Scramble

Serves: 4 portions
Cook time: 12 minutes
Ingredients:

450 grams of Laura’s Lean Ground Beef
5 eggs
garlic, oil, salt, and pepper

Directions:

In a medium skillet, heat a tablespoon of vegetable oil over medium heat. Add the garlic and brown a minute.
Add the meat and let cook over medium-high heat 3 minutes without breaking it. Add salt and pepper on top.
Flip the meat and salt and pepper the other side, cook three more minutes. With a spatula or fork, separate the meat into small pieces and finish cooking, about three more minutes.
Lower the heat to medium and add the eggs.
Stir and remove from heat before the eggs are fully cooked. They will finish cooking with the heat of the pan.
Serve with bread.

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Scrambled eggs with cheese and tomatoes

October 13, 2016 by Pilar Hernandez 3 Comments

Versión en español

The recipe: Scrambled eggs with cheese is part of a compensated campaign in collaboration with the American Egg Board and #WeAllGrow Latina Network

In my family and in many Chilean homes scrambled eggs are something we eat every day, or at least every other day. My usual weekend breakfast as a child was a “marraqueta” (a kind of bread similar to french baguette) with scrambled eggs. Another classic was returning from the beach to a pan of these scrambled eggs with cheese and tomatoes. Made with eggs and cheese from local farms and tomatoes from the garden, for me they are insuperable.

Besides, eggs are very nutritious, with 6 grams of protein and only 70 calories, in one large egg. Economic and delicious, versatile: the basis of simple recipes like this one and other more elaborate as cakes and desserts. I’m a total fan of eggs. October 14 is World Egg Day, add one to your lunch or dinner that day and every day. I can not resist a charquicán (potato stew) with a fried egg on top.

My grandfather always had eggs for breakfast and he added whatever leftover meat, ham, onion, sausage available. The egg is a noble ingredient that goes well with everything. Now in the US is our custom on Sunday afternoon have “once” with our daughters (who were born in the USA), we often make bread at home, which in Chile is unusual, but we have adopted it in our ritual and the other thing always at the table next to bread is a skillet with scrambled eggs.

If I’m alone at lunchtime, my favorite lunch is the soft eggs or scrambled with tomato, I really love them. For more recipes visit Incredible! Egg

Visit our collection of Chilean recipes here.

Scrambled eggs with cheese and tomatoes

★★★★ 4 from 1 reviews

Author: Pilar Hernandez
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 1x
Category: Breakfast
Method: Stove-cooked
Cuisine: Chilean

Description

A perfect breakfast for a slow summer morning.

Ingredients

Scale

1 chopped tomato cubes
60 grams or 2 ounces of cheese to melt (Havarti or muenster)
3 – 4 eggs
salt
bread to serve, ideally something rustic

Instructions

In a medium skillet, cook the chopped tomatoes over medium heat until all the tomato juice has evaporated, season with salt.
Add cheese and cook 1 minute to begin to melt.
Lower the heat and add eggs, stir slowly and take out of the flame before the eggs are ready, they will finish cooking with the residual heat.
Serve with bread, or take out the bread crumb and fill with eggs and serve as a sandwich.
Enjoy hot or room temperature.

Keywords: Scrambled eggs with tomatoes and cheese

This is a sponsored conversation written by me on behalf of the American Egg Board. The opinions and text are all mines.

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Sausage “Longaniza” with Eggs

October 27, 2014 by Pilar Hernandez 2 Comments

Versión en español

I was lucky to grow up in a family where for vegetables and fruit we went to the farmers’ market, for meat and sausages for the Sausage “Longaniza” with Eggs we went to the neighbor’s butcher, the bakery, etc.

We did not go to the supermarket to buy all the food in one place, but we went to specific shops, and every shop had an expert. Our local butcher made fabulous sausages. Naturally, he used the whole animal and had one of those awful creaking giant electric knives for cutting bones.

Here in the US, I go to a supermarket (Central Market, Houston) with butchers who know how to cut meat for each preparation, grind the meat to order, etc.

As I usually buy weird stuff, they always ask me what I’ll cook, and sometimes they suggest things or scold me for simplifying classic Latino recipes. At Central Market, they also make sausages with their seasonings and methods. To replace the Chilean sausage I buy fresh Spanish chorizo, it’s not the same, but it comes pretty close.

The result of this recipe depends 100% on using a sausage you like and also good quality eggs. In Chile,

My grandfather ate this for breakfast, but I prefer it for dinner.

Visit our collection of Chilean recipes here.

Sausage “Longaniza” with Eggs

★★★★★ 5 from 2 reviews

Author: Pilar Hernandez
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Eggs
Method: Stove cooked
Cuisine: Chilean

Description

Delicious and quick eggs.

Ingredients

Scale

2 sausages, sausage Spanish Chorizo
8 eggs
bread to serve

Instructions

Heat a medium-size skillet over medium-high heat, open the sausage, cut one end and remove the “meat” of the sausage.
Brown the sausage pieces and break apart about 5 minutes.
Reduce heat to medium-low.
Add eggs and stir gently integrating everything.
Remove from heat before the eggs are 100% cooked, they will finish cooking with the heat of the pan.
Serve immediately with warm bread.

Keywords: longaniza, Spanish chorizo, eggs, chilean breakfast

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Scrambled Eggs with Tomatoes

May 26, 2014 by Pilar Hernandez Leave a Comment

Versión en español

Scrambled Eggs with Tomatoes fascinates me, is a very popular dish in the Chilean countryside. Traditional in summer evenings always made with ripe tomatoes. When I was in Chile, last March, we ate a big skillet made with tomatoes and free-range eggs and pan amasado (Chilean Country Bread), pure bliss.

I don’t recommend doing this in winter when the tomatoes are not in season. And follow the instruction, because is very important to let the juices evaporated before adding the eggs, otherwise, the texture gets all wrong: soupy.

In Chile, this can be an everyday dinner. Love by all and serve with homemade bread or bread from the bakery.

Scrambled Eggs with Tomatoes

Author: Pilar Hernandez
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Eggs
Method: Stove-cooked
Cuisine: Chilean

Description

A quick summer dinner in Chile.

Ingredients

Scale

2–3 large tomatoes, diced, seeded if you wish
5 eggs
oil
1 clove of garlic, finely chopped
salt
bread to serve

Instructions

In a medium skillet, heat one tablespoon oil over medium heat, cook the garlic for a minute.
Add the chopped tomatoes with their juice and cook for 10 minutes. Until tomatoes are soft and all juices had evaporated.
Add eggs and stir cook until eggs are almost cooked, remove from heat.
The heat of the pan will finish cooking the eggs.
Serve with country bread.

Keywords: Tomato and egg scrambled

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