Scrambled Eggs with Nopales

1. 1
   prep

   Trim and slice the nopales.

   1.Hold each nopales paddle with tongs and trim off the outer edge with a sharp knife.

   2.Scrape off any remaining spines or bumps with the back of the knife.

   3.Rinse well under cool water to remove the sticky sap.

   4.Slice crosswise into 1/4-inch strips and pat dry.

   TIPIf the nopales are still sticky after rinsing, toss them with a little salt and let sit for 5 minutes, then rinse again.
2. 2
   saute · ~8 min

   Cook the nopales until tender.

   1.Heat oil in a large skillet over medium heat until shimmering.

   2.Add the nopales strips and a pinch of salt.

   3.Cook, stirring occasionally, until they change color from bright green to olive and release their liquid, about 6 to 8 minutes.

   4.The nopales are ready when they are tender and no longer slimy.

   TIPDon't crowd the pan — the nopales need room to release their moisture and cook properly.
3. 3
   saute · ~6 min

   Sauté the onion, garlic, and serrano.

   1.Push the nopales to one side of the skillet.

   2.Add diced onion, minced garlic, and chopped serrano to the empty space.

   3.Cook until the onion softens and turns translucent, about 3 to 4 minutes.

   4.Stir everything together and add the diced tomato.

   5.Cook for 2 more minutes until the tomato softens and the mixture looks dry.
4. 4
   prep

   Whisk the eggs.

   1.Crack 6 eggs into a mixing bowl.

   2.Add a pinch of black pepper.

   3.Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

   TIPWhisking in a little air now gives you lighter, fluffier scrambled eggs.
5. 5
   saute · ~3 min

   Scramble the eggs with the nopales.

   1.Reduce the heat under the skillet to medium-low.

   2.Pour the whisked eggs over the nopales mixture.

   3.Let them set undisturbed for about 30 seconds, then gently stir with a spatula.

   4.Continue folding and stirring until the eggs form soft, creamy curds, about 2 to 3 minutes total.

   5.Remove from heat while the eggs still look slightly wet — they will finish cooking from residual heat.

   TIPLow heat and gentle folding are the secrets to tender scrambled eggs. High heat makes them rubbery.
6. 6
   garnish

   Garnish with fresh cilantro and serve immediately.

   Spoon the scrambled eggs with nopales onto warm plates, scatter chopped cilantro over the top, and serve with warm corn tortillas and your favorite salsa.

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