Chile-Scrambled Eggs with Fried Oysters and Emeril'

Name: Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup masa harina; 1 tablespoon Emeril's Original Essence, recipe follows; 1 teaspoon ground cumin; 1 pint oysters, drained; 6 cups vegetable oil; 4 corn tortillas; 9 large eggs; 1 teaspoon salt; 3 tablespoons unsalted butter; 1/4 cup chopped green onion (white and green tops); 1 tablespoon minced red chile peppers; 2 cups Emeril's Pico de Gallo, recipe follows; 1/2 cup sour cream; 1 1/2 pounds plum tomatoes, cored, seeded and diced; 3/4 cup finely chopped white onion; 1/2 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium); 1 teaspoon minced clove; 1/2 teaspoon salt; Pinch cayenne; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup masa harina
1 tablespoon Emeril's Original Essence, recipe follows
1 teaspoon ground cumin
1 pint oysters, drained
6 cups vegetable oil
4 corn tortillas
9 large eggs
1 teaspoon salt
3 tablespoons unsalted butter
1/4 cup chopped green onion (white and green tops)
1 tablespoon minced red chile peppers
2 cups Emeril's Pico de Gallo, recipe follows
1/2 cup sour cream
1 1/2 pounds plum tomatoes, cored, seeded and diced
3/4 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced clove
1/2 teaspoon salt
Pinch cayenne
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Season the masa harina with the Essence and cumin in a shallow bowl.
2
Dredge the oysters in the mixture a few at a time to coat evenly, and shake off the excess.
3
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.
4
Remove the oysters with a long-handled spoon and drain on paper towels.
5
Place the corn tortillas on a baking sheet, sprinkle with water and warm in the preheated oven for 3 minutes.
6
Lightly beat the eggs in a bowl with the salt, and set aside.
7
Heat the butter in a large, heavy skillet over medium-high heat.
8
Add the green onions and chili pepper to the pan and cook over medium-high heat for 1 minute.
9
Add the eggs to the pan and, stirring constantly, scramble to desired consistency.
10
Place 1 warm tortilla on each serving plate.
11
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.
12
Serve immediately, passing the remaining Pico de Gallo at tableside.
13
Combine all the ingredients in a bowl and stir well.
14
Cover and allow to rest at room temperature for 1 hour for the flavors to blend.
15
Combine all ingredients thoroughly and store in an airtight jar or container.
16
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
17
Published by William and Morrow, 1993.

3847

kcal

Calories

400

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 cup masa harina, 1 tablespoon Emeril's Original Essence, recipe follows, 1 teaspoon ground cumin, 1 pint oysters, drained, and more.

Yes, Chile-Scrambled Eggs with Fried Oysters and Emeril's Pico de Gallo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions