Home › Egg Dishes › Cuban Eggs
Cuban Eggs
6 eggs 1/4 cup sausage meat 1 teaspoon chopped onion 1/2 teaspoon salt Pepper Cook the meat and onion together for five minutes. Beat the eggs until light, add the seasonings, and pour into the pan with the meat. Cook slowly, stirring constantly, until the eggs are thick and creamy. Serve with buttered toast or poured over slices of toast.
A plain skillet dish of soft scrambled eggs enriched with a little bulk sausage. The only thing that separates it from rubber is heat control.
- The hinge: low heat, early exit"Thick and creamy" means the curds should still look slightly wet when the pan leaves the burner, since residual heat keeps setting them. On a modern gas or induction burner use the lowest setting that keeps the eggs moving, and expect four to six minutes of constant stirring.
- Sausage meatThis means bulk fresh pork sausage, sold loose or squeezed from links, not cured or smoked sausage. A quarter cup is roughly 2 ounces; crumble it fine so it disperses through the eggs rather than sitting in lumps.
- Cook the sausage throughFive minutes over moderate heat is usually enough for finely crumbled pork to lose all pink and reach 160F, but check it rather than trusting the clock; once the eggs go in the pan runs too cool to be relied on for finishing raw meat.
- Fat in the panThe original assumes the sausage renders enough grease to keep the eggs from sticking. Lean modern sausage often does not, so add a teaspoon of butter before the eggs if the pan looks dry.
- Beating the eggs"Until light" means well beaten and slightly frothy, whites and yolks fully combined. Beat in the salt and pepper at this stage so the seasoning is even.
- YieldSix eggs serve three at breakfast, or two if it is the whole meal. Have the toast made and buttered before the eggs go into the pan.
New Delineator Recipes came out of the Butterick publishing house in 1929, drawn from the kitchens of The Delineator magazine. The "Cuban" label here looks more like a period naming habit than a claim of origin: American magazines of this era attached national adjectives to egg dishes loosely. Cuban home cooking does have a tradition of eggs scrambled with sofrito, but that base is built on garlic, green pepper and tomato, none of which appear here. What the recipe does show is the stretching of six eggs into a full dish with a small quantity of meat, served over toast to make it substantial.