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1
I use one egg per taco. So, calculate how many tacos your making (two tacos per adult usually does the trick) and crack your eggs into a medium or large round bowl.
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2
For each egg you're using, add one tablespoon of half-and-half or whole milk.
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3
Add a little bit of salt and pepper too, just a pinch for each egg.
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4
Now tilt the bowl so that the eggs are leaning about halfway up the side of the bowl (I hold the bowl with my left arm, around the top rim, and lean it tilted against my stomach), and start vigorously whisking them with your free arm. Whisk in a wide circle, forcing air into the eggs, for about two straight minutes. Eggs should be uniformly yellow, and smooth.
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5
Spray a little bit of extra virgin olive oil into a cast-iron skillet and heat over medium-low. Gently pour in your prepared eggs and allow them to start cooking on the bottom before you disturb them. After about 20 seconds, there should be a paper thin layer of cooked eggs on the bottom of your pan. Once this happens, you want to stick a spatula and start working the eggs around so that they break up into beautiful little scrambled nuggets.
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6
IMPORTANT! Turn off the heat while the eggs are still slightly underdone, with a few small wet-looking areas throughout. Continue to work them with your spatula and the heat within the eggs themselves will continue to cook them to perfection.
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7
These eggs will be moist and fluffy. Perfect!
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8
BASIC PICO DE GALLO
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9
Stir all ingredients together in a large bowl until well-mixed.
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10
Cover and refrigerate for at least an hour before serving.
