dry-scrambled eggs

many dates
All pictures on this page were borrowed from the internet.

Dry scrambled eggs are typically used in the Mexican kitchen and are often cooked with other ingredients, e.g. tomato, green onions, hot peppers, sausage, chorizo ...

There is an advantage to cooking the eggs dry if you are wrapping them in tortillas. It isn’t much fun when your tortilla suddenly starts dripping egg yolks all over you.

Marielos prefers her scrambled eggs this way.


Pic1+2: dry-scrambled eggs


This is what you need for 2 servings:

  • 4 eggs
  • 1 tbsp. olive oil
  • S&P
  • 1 tomato, chopped fine
  • ½ cup onion, chopped fine
    or green onions, snipped
  • 1 jalapeño/serrano pepper, sliced


  • Break and beat the eggs.
  • Mix in other ingredients, or add those later.
  • Cook on fairly high heat in a little oil and stir constantly.
  • Use a slotted spatula to press down on the eggs to force faster moisture evaporation.
  • Keep cooking until the egg curds become tiny and no longer stick together.
  • Serve and enjoy.

Chorizo eggs

Eggs are rarely served by themselves in Mexico. Chorizo eggs are a popular combination.


This is what you need for 2 servings:

  • 4 tortillas
  • 1 link chorizo
  • 4 eggs
  • S&P
  • 1 cup quesadilla cheese, shredded
  • optional:
    • ½ cup pico de gallo
    • 1 large avocado, diced small
Pic3: chorizo eggs tortilla wrap



Pic4: chorizo
Pic5: eggs
Pic6: eggs + chorizo


Pic7: all done
Pic8: get those tortillas
Pic9: load them up