Spanish GARLIC Scrambled Eggs | How to Make the BEST Scrambled Eggs
These Spanish GARLIC Scrambled Eggs, known as Revuelto al Ajillo, are filled with garlic goodness, have a fluffy velvety texture and come together within minutes. Serve them for breakfast or even for dinner, next to an ice cold beer. Either way, they promise to be the BEST Scrambled eggs.
To make this recipe I used cage-free organic eggs. Of course you can use any eggs you like, but like I always say, on recipes that are this simple, the higher the quality of the ingredients, the better the overall flavor.
The secret to achieving fluffy velvety eggs? Two things. The first one, make sure to whisk them vigorously. This will create air pockets to achieve that fluffy texture. The second thing, add water to the eggs. This will help steam the eggs while they cook, once again helping to create that fluffy texture.
TIPS & TRICKS to Make this Recipe: Important to cook your eggs in a low-medium heat. Anything higher and they will brown to quickly. Make sure to add the garlic into the pan while the oil is heating, and not when the oil is hot. This will ensure the garlic evenly infuses into the olive oil.
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Watch the Video Below on How to Make Spanish GARLIC Scrambled Eggs
Spanish GARLIC Scrambled Eggs
- 2 tbsp extra virgin olive oil 30 ml
- 4 cloves garlic
- 6 cage-free organic eggs
- 1/4 cup water 60 ml
- 2 tbsp chopped fresh parsley 8 grams
- pinch sea salt
- dash black pepper
- 2 tbsp grated Manchego cheese 15 grams
Crack the eggs into a bowl, whisk vigorously for 1 to 2 minutes, then add in the water, chopped parsley and season with sea salt & black pepper, continue to whisk vigorously for another 1 to 2 minutes
Heat a large nonstick fry pan with a low-medium heat, add in the olive oil and the cloves of garlic thinly sliced, mix continuously
After 3 to 4 minutes and the garlic is starting to lightly sizzle, add in the whisked eggs, let them sit there without mixing for 30 seconds to 1 minute, then start pushing the eggs from the outer edges towards the center, continue to do this until there is no more runny egg
Once there is virtually no runny egg left but the eggs are still not fully cooked, turn off the heat, continue to mix in the pan for another 30 seconds or until the eggs are just cooked through
Transfer into a serving dish, top off with the grated cheese and fresh parsley, serve at once, enjoy!
Get the Manchego Cheese I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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