Scrambled Eggs with Pinto Beans and Cotija Cheese
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By Andrew JanjigianAppears in Cook's Illustrated May/June 2019
Ham and cheddar aren't your only options. We've got plenty of new ideas for switching up the same old scramble.
WHY THIS RECIPE WORKS
To tenderize and lend richness to the eggs without adding moisture, we skipped dairy and other watery liquids in favor of olive oil. We cooked the eggs quickly in more olive oil over medium-high heat, stirring constantly to create large cur...
