This simple dish never goes out of fashion, and there are so many variations. But have you tried eggs and chips Spanish style?
Growing up in the UK, my mum used to make her scrambled eggs in a pot on the stove top with a little milk and salt. It was either served on toast for breakfast or lunch, or with chips for lunch or dinner.
We also had poached eggs, and fried eggs to add to the variety. However, the fried ones were a favourite for dinner with sausage and chips.
As the years went on, the scrambled eggs became a little more exotic! Sometimes grated cheese or even butter was added. Even chopped tomato or chives. But the best was yet to come, when we discovered cream was the ultimate addition to scrambling them. How did you make them?
The fried eggs were even sometimes cooked in garlic oil.
When moving to Spain, I noticed “Huevos Rotos” (broken eggs) on many menu del dias. Some came just like that, but others also had chorizo and fried green peppers (Padrón peppers).
Curious to find out, I ordered some in my local bar. I was not disappointed.
Typically, the eggs are cooked in olive oil and served on a bed of patatas fritas (chips). When the dish is served, the waiter breaks the eggs, and the yolk then spills over the chips. It is therefore important that the eggs are cooked perfectly with the whites set and the yolk soft and runny.
Eggs are humble
Popular in Madrid and the Canary Islands, but also throughout Spain, the history of the huevos rotos goes back to 1846. Richard Ford, an English traveller and Hispanist, talked about them in his book Gatherings from Spain. In it, he points out that fried eggs are the humblest culinary resource, together with lean bacon or ham.
Over time, this dish has earned a place among the simplest and most exquisite delicacies of our extensive gastronomy.
How do you like your eggs?
- Sunny side up
- Over easy
- Over medium
- Over hard
- Hard boiled
- Soft boiled
- Baked in a cake