Huevos a la Mexicana (Mexican Scrambled Eggs)墨西哥番茄辣椒炒蛋

Method做法

1. Pour a little oil into a nonstick skillet and warm it. Add the onion and chili and stir them around until soft, without letting them blacken.

   不粘锅里倒点油烧热，下洋葱和辣椒翻炒，炒到变软但别炒黑。

   Medium · 2–3 min中火 · 2–3分钟

   The onion starts turning translucent.洋葱开始透明。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the tomato and stir until it softens and most of the extra juice cooks off. Stir in the measured salt.

   下番茄翻炒，炒到变软、多余的汁差不多收干，再拌进量好的盐。

   Medium · 3–4 min中火 · 3–4分钟

   Vegetables are juicy but not swimming in water.菜润不泡水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Pour in the eggs. Let the bottom start to set, then fold slowly with a spatula until the eggs are fully set and read 160°F (71°C), without browning them dry.

   倒入蛋液。等底部开始凝固，用锅铲慢慢推折，直到蛋全熟、中心到160°F (71°C)，别炒干炒焦。

   Low · 3–5 min小火 · 3–5分钟

   Moist cooked curds, with no runny patches.鸡蛋已经熟透，仍湿润柔软，没有流动的生蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Turn off the heat, scatter the cilantro, and move the eggs to plates right away. Serve with the optional vegetable and starch sides if you like — they're not part of this ingredient list.

   关火，撒上香菜，马上盛到盘子里。想配蔬菜和主食可以另加，那些不在这个配料清单里。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。