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Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo (Emeril Lagasse) Recipe

Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo (Emeril Lagasse) Recipe

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Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo (Emeril Lagasse)

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Ingredients:

Serving

1 cup masa harina
1 tbsp emeril's original essence , recipe follows
1 tsp ground cumin
1 pint oysters, drained
6 cups vegetable oil
4 corn tortillas
9 large eggs
1 tsp salt
3 tbsp unsalted butter
1/4 cup chopped green onion (white and green tops )
1 tbsp minced red chile peppers
2 cups emeril's pico de gallo, recipe follows
1/2 cup sour cream
1 1/2 lb plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
2 tbsp minced, seeded jalapeno or serrano chiles (about 2 medium)
1 tsp minced clove
1/2 tsp salt
pinch cayenne
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Season the masa harina with the Essence and cumin in a shallow bowl. Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy saucepan to 360 degrees F. Add the oysters and fry, without crowding and turning occasionally, until golden and cooked through, about 2 minutes. Remove the oysters with a long-handled spoon and drain on paper towels. Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes. Lightly beat the eggs in a bowl with the salt, and set aside. Heat the butter in a large, heavy skillet over medium-high heat. Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute. Add the eggs to the pan and, stirring constantly, scramble to desired consistency. Place 1 warm tortilla on each serving plate. Divide the scrambled eggs and oysters among the plates, then top each portion with 1/4-cup of the Pico de Gallo and 2 tablespoons of sour cream. Serve immediately, passing the remaining Pico de Gallo at tableside.
Emeril's Pico de Gallo:
Combine all the ingredients in a bowl and stir well. Cover and allow to rest at room temperature for 1 hour for the flavors to blend. Yield: Makes about 3 cups
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3469.14 Kcal (14525 kJ)
Calories from fat	3225.77 Kcal
		% Daily Value*
Total Fat	358.42g	551%
Cholesterol	547.28mg	182%
Sodium	5118.76mg	213%
Potassium	1340.94mg	29%
Total Carbs	46.8g	16%
Sugars	8.06g	32%
Dietary Fiber	9.53g	38%
Protein	50.63g	101%
Vitamin C	33.9mg	57%
Vitamin A	0.2mg	8%
Iron	12.7mg	71%
Calcium	244.8mg	24%

Amount Per 100 g
Calories	373.54 Kcal (1564 kJ)
Calories from fat	347.33 Kcal
		% Daily Value*
Total Fat	38.59g	551%
Cholesterol	58.93mg	182%
Sodium	551.16mg	213%
Potassium	144.38mg	29%
Total Carbs	5.04g	16%
Sugars	0.87g	32%
Dietary Fiber	1.03g	38%
Protein	5.45g	101%
Vitamin C	3.7mg	57%
Iron	1.4mg	71%
Calcium	26.4mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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