My fresh take on scrambled eggs meant staying away from heavy add-ins such as meat and cheese and mundane vegetables such as onions and bell peppers. As I experimented with more contemporary options, I nixed spinach and Swiss chard; they tended to weep after cooking, making the eggs watery. Superdelicate greens, such as baby arugula, were also out: They liked to clump, which made them difficult to disperse evenly.
Perhaps I needed to think further outside the box or, more accurately, outside the fridge: Gazing into the pantry, I spotted a can of pinto beans. Beans are often served alongside Mexican egg dishes such as huevos rancheros or migas, so why not put them directly into the eggs?
For a bit of personality, I sizzled minced garlic and some chopped jarred jalapeños in olive oil in a nonstick skillet before adding the drained beans along with a few tablespoons of chopped fresh cilantro. I cooked the mixture for a minute or so until any moisture evaporated, transferred it to a bowl, and then wiped the skillet clean with paper towels so I could use it to cook the eggs.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.