Diary of a Foodie
Scrambled Eggs with Green Chiles
Diary of a Foodie: Season One: Salt and Pepper
- Active Time:20 min
- Start to Finish:40 min
- 1 pound fresh New Mexico green chiles or Anaheim chiles (8 to 10)
- 8 large eggs
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately high. Alternatively, put chiles 2 inches from heat on rack of a broiler pan.
Roast chiles, turning frequently with tongs, until skins are blistered and lightly charred all over, 4 to 6 minutes (6 to 8 minutes if broiling). Transfer chiles immediately to a large bowl, then cover with plastic wrap. Let stand 20 minutes, then peel or rub off skin. Discard seeds, ribs, and stems from chiles, then cut into 1-inch pieces.
Whisk together eggs and salt in a bowl. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook chiles, stirring, until heated through, about 2 minutes. Add egg mixture and cook, stirring, until just set, 4 to 6 minutes.