The Very Best Of Emeril


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Portugese Influenced Scrambled Eggs With Salt Cod,  
Onions  
1
2
3
2
Pound Salt cod  
Quart Milk  
Tablespoon Olive oil  
Cup Thinly sliced onions  
Salt  
Freshly ground pepper  
2
1
1
Cup Cubed Idaho potatoes; cooked until tender  
Dozen large eggs; beaten  
/2 Cup Sliced olives  
Two days before serving, soak the cod in 1 quart of the milk in a covered  
bowl in the refrigerator for 24 hours. The next day, discard the milk and  
rinse the cod well with cold water. Put the cod in a fresh quart of milk and  
refrigerate for another 24 hours. Discard the milk and rinse well with cold  
water. Pat dry and flake into small pieces. Set aside.  
In a large, nonstick saute pan, over medium heat, add the oil. When the oil  
is hot, add the onions. Season with salt and pepper. Saute for 4 to 6  
minutes, or until the onions are wilted. Add the potatoes and the cod.  
Season with black pepper. Continue to saute for 4 minutes. Season the eggs  
with salt and pepper. Add the egg mixture and stir constantly to scramble  
the eggs. Cook until the eggs are soft, but slightly firm, about 4 minutes.  
Remove from the heat and spoon into serving plates. Garnish with sliced  
olives.  
Yield: 4 servings  
Portugese Influenced Scrambled Eggs With Salt Cod, Onions  
485  


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511 512 513 514 515

Quick Jump
1 176 352 527 703