Egg and Chorizo Scramble

Instructions

1. Step 1

   Crack the eggs into a mixing bowl. Add the salt and black pepper, then whisk until evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 8.0 piece Egg, 1.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 gr Onion, 5.0 ml Vegetable Oil

   Cookware: skillet, spatula

3. Step 3

   Add the chorizo and break it into small crumbles. Cook, stirring frequently, until browned with no raw areas and an internal temperature of 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 225.0 gr Chorizo

   Cookware: instant-read thermometer, skillet, spatula

4. Step 4

   Reduce to low heat and pour in the beaten egg mixture. Fold slowly with a spatula until the eggs are just set and reach 71°C.

   Timer: 4 min (fixed)

   Cookware: instant-read thermometer, skillet, spatula

5. Step 5

   Fold in the cilantro and serve immediately.

   Ingredients used: 10.0 gr Cilantro

   Cookware: skillet, spatula