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Diary of a Foodie

Scrambled Eggs with Green Chiles

Diary of a Foodie: Season One: Salt and Pepper

Serves4
  • Active Time:20 min
  • Start to Finish:40 min
January 2007
  • 1 pound fresh New Mexico green chiles or Anaheim chiles (8 to 10)
  • 8 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter

Roast chiles:

  • 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.

Cook eggs:

  • 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.
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