Scrambled eggs are one of those dishes that everyone thinks they can make, but that few people actually do well. It’s the main reason why I don’t usually order scrambled eggs for breakfast. We have all learned to accept dry, overcooked scrambled eggs as our lot in life when there’s no need to settle for anything less than soft, creamy curds that have been gently cooked in a generous pat of butter until just set but still slightly runny.
Sadly, scrambled eggs on their own are…less than exciting. A food more associated with something you gum instead of chew, perhaps following some type of horrendous dental surgery. But fold a softly scrambled egg into a warm taco lined with a rasher of smoky bacon and topped with salty crumbled cheese, some buttery avocado, and a dollop of spice? Suddenly scrambled eggs are looking a whole lot sexier. I mean as far as eggs go. Okay, eggs are not sexy. In fact they sometimes give you gas. You know what I mean though.
While I’m rhapsodizing over these tacos, I should make mention of some important tips that apply to ALL tacos (not just these bastardized ones that surely have my ancestors rolling about in their graves - bacon on a taco is probably listed somewhere as the 8th deadly sin). The main thing that separates very good tacos from all of the other tacos is the caliber and handling of the tortilla. Good tacos are made with corn tortillas, usually white corn and not those shockingly yellow ones you see next to the deli meats. White corn tortillas are softer and more pliable, which is due to their higher moisture content. This makes them ideal for applications that do NOT involve frying. If you are lucky enough to live somewhere with a large Latino population you may even have a local business that makes fresh tortillas and this will of course produce the best homemade tacos possible. You wouldn’t paint a masterpiece on a toilet seat, so don’t make a taco on a shit tortilla. If you even bring up hard-shell tacos within this discussion you will be escorted out.
Additionally, good tortillas should be served absolutely steaming hot and kept within a vessel that allows them to stay that way right up until the second they are to be used. This will help with pliability and decrease the chances of the tortilla cracking. I find a kitchen towel usually does the trick, but the authentic thing to do would be to buy and utilize a tortilla warmer (which I know nobody is going to go and buy so just use the towel).
Now go scramble some eggs, buy some tortillas, and make yourself the happiest little breakfast eater on the planet.
BA’s Best: Perfect Scrambled Eggs
Taken directly from BA’s Best arsenal
4 large eggs, best-quality you can afford
¼ tsp kosher salt
1 tbsp unsalted butter
Flaky sea salt, for serving
Crack the eggs into a medium bowl and add kosher salt. Using a whisk, beat the eggs until they are completely smooth and pale yellow, about 1 minute. You should be able to hold up the whisk and see a homogenous stream of egg running down, with no thicker bits of yolk or white visible.
Heat the butter in an 8-inch non-stick skillet over medium-low heat. When the butter foams and then subsides, add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula, push the eggs all the way around the circumference of the skillet and then across the bottom in a broad sweeping motion. Continue to push the eggs around and across the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Immediately divide between 2 plates (or better yet, on 2 thick slices of buttery toast) and sprinkle with sea salt.
Serves 4 (allotting 4 tacos per person)
16 good-quality corn tortillas (small size – about 3 inches or so in diameter)
8 rashers thick-cut bacon
1 cup crumbled queso fresco (or a soft, creamy feta, such as Macedonian-style)
Salsa and hot sauce, to serve
BA’s Best scrambled eggs (see above)
Prepare the tortillas by stacking and wrapping them in a kitchen towel. Ensure that the tortillas are nice and bundled up. Stick the bundle in the microwave and leave them there until closer to serving time. Yes, the microwave. No, I don’t go for the whole “heat them in a dry pan” shtick. You know why? Because warm tortillas that have been exposed to air will have a deliciousness window of roughly 60 seconds, meaning that the time it takes you to heat them all will result in some subpar tortillas. And we take that shit seriously over here.
Next, fry (or oven-roast) the bacon. To fry, set a pan over medium heat and lay the bacon in the pan while it’s still cold. Cook, flipping frequently to avoid burning, until crispy. I find crispier bacon is better for tacos as you don’t want people struggling to bite through any chewier bits. To oven-roast, set the oven to 425 degrees F. Lay the bacon on a cooling rack set over a lined baking sheet. Roast the bacon for 20 minutes, fewer if your oven tends to run hot. There is usually no need to flip the bacon if you are cooking it this way because of the rack. Whatever cooking method you chose, drain the cooked bacon on a paper towel-lined plate. Once cool enough to handle, break each strip of bacon in half.
Assemble your taco station by prepping the remaining ingredients. Take the cheese, salsa, and hot sauce out of the fridge so that they’re not ice cold when assembly time rolls around. Scoop the avocado out of its peel, discarding the pit. Cut the avo into thin slices, ensuring each half yields at least 8 slices. Squeeze the lime over the avocado slices and sprinkle with salt.
Now would be the time to refer back to the previous recipe and scramble your eggs. As soon as they’re done cooking, hit 60 seconds on the microwave to heat the tortillas. Unwrap slightly after the minute is up to check on how hot they are. If the tortillas are not steaming hot, re-wrap, turn the bundle over, and heat for another 20-30 seconds. Make sure the tortillas stay wrapped up. You want to serve them in the towel and ensure that they are staying covered and as warm as possible. I find it best to only make 1-2 tacos at a time, otherwise your tacos will get colder and the tortillas will stiffen up.
To assemble the tacos, place half a strip of bacon on a warm tortilla. Top with a small scoop of scrambled egg (a heaping tablespoon is usually good for small tortillas), salsa, a slice of avocado, queso fresco/feta, and hot sauce. Eat and repeat copious times.