Mexican Ting Eggs

Recipe By st.dionne
Reviews
Prep Time
0
min.
Total Time
30
min.
Servings

4 servings

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Make It

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  • Whisk together all the ingredients in a large bowl. Grease (lightly) small poaching bowls or ceramic ramekin bowls that can be steamed, and distribute the egg/salsa mixture equally into the bowls.
  • If you have a poaching pan, poach them for however long it takes to thoroughly cook them, probably 20 minutes or so.
  • If you have a vegetable/rice steamer, it works great in that. Place the bowls in the steamer, put on the lid, and steam 20 minutes. Eat!

Notes

These are named Mexican "Ting" Eggs by my older daughter. She used to call poached eggs "Ting" eggs because I do them in my steamer which goes "ting" at the end of the cooking time. When we made these Mexican variety we just added that adjective. :-)

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