Traditional Texas Food
Articles about Texas' most famous foods
by John Raven, Ph.B.
Eggzactly Like This: Eggs Part Two
Last month I started talking about eggs and ran out of space before I could post any recipes. Consider this part two of the story and we'll get some recipes here for you.
In Texas, anytime you have folks bringing food, there will be at least one plate of deviled eggs. I can remember my Mama making these things for special occasions forever. My mama's recipe just used mayonnaise and mustard in the yolks; you can add anything you think may be pleasing.
Here's one to give you an idea of where to start and the amount of ingredients required.
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You want to serve deviled eggs well chilled. You can make them a day ahead and refrigerate them overnight. Cover them with plastic wrap.
Huevos Rancheros"Huevos" is the Spanish word for eggs. "Ranchero" indicates cowboy style. Huevos Ranchero is a very popular breakfast dish in Texas, but it can be served anytime. You will need:
Divide the remaining 2 tablespoons oil between 2 medium skillets and heat over medium-low heat. Break 4 eggs into each skillet; sprinkle with salt and pepper. Cook until eggs are just set on bottom, about 2 minutes. Sprinkle with cheese. Cover skillets; cook until eggs are cooked as desired and cheese melts, about 2 minutes.
Bring the sauce to a boil. Divide the tortillas among 4 plates. Top each with 2 eggs, then warm sauce. Makes 4 servings.
Egg SaladUs old hardcore Texans don't eat a lot of egg salad, but we have lots of visitors who seem to like it, so I thought including a recipe would be in order.
Migas Raven-StyleWe have posted my idea of migas a couple of times earlier, but in case you missed it, here's something that really says "Breakfast" or "Brinner" in Texas. (Those of you who call the mid-day meal "lunch" would call this "brunch". Texans call this meal "dinner", thus "Brinner". And, yes, our evening meal is supper.
In a small bowl, beat the eggs along with the chili powder and garlic powder. Add eggs to the skillet with the tortilla mixture over medium heat, and stir constantly to keep from scorching. When the eggs are nearly done but still tender (don't overcook), add cheese and continue to stir until cheese starts to melt. Remove from fire and add salt and pepper to taste. When cheese is fully melted, stir again.
Serve with generous dollops of picanté sauce. Serves two or one hungry one.
The OmeletThe omelet comes in an endless variety and can be served at most any occasion. The most popular time to serve omelets in Texas is for "Brinner".
The accepted way to concoct an omelet is in the one-person serving size. This little gem will contain either two or three eggs. A one-egg omelet is not worth the time to mess with.
The way I prepare an omelet is to crack three eggs into a bowl of suitable size. I add a tablespoon of water. Some folk add milk but I find water works just fine. I think the water steams up and makes the omelet fluffier. The eggs and water are whisked together well. The mix is seasoned with salt and black pepper. If you want savory, season the eggs with about a heaping quarter teaspoon of Lawry's seasoned salt.
Cooking an omelet is much like cooking a pancake. You need a non-stick pan for best results. One that is about ten or twelve inches in diameter with sloping sides works best for me. You get the pan medium hot, put in a dab of butter or olive oil or hog lard, whichever you prefer. Pour the eggs in the pan and let them start to set. As the egg cooks, use your spatula to raise the edges and let the uncooked part run underneath. Work all the way around and as close to the center as you can get. When the egg is firm enough to flip over, do so. Place your filling on half the egg and fold the other side over. By now, it should be done. Slide it onto a plate and garnish as you prefer.
Cheese really works well with most any omelet. You can use a slice or shredded or grated cheese as you prefer. Omelets also like picante sauce on them. A tablespoon or so of your favorite picanté either on top or on the side will bring smiles all around. Lacking picanté sauce, a couple of drops of Tabasco or Louisiana hot sauce work really well, too.
I think I would try to avoid any sweet fillings such as jelly or fruits. However, if you like it, go for it. As I like to say, no recipe is written in stone.
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