Irish Scrambled Eggs
1 dozen eggs
1 cup milk
pat of butter
salt and freshly ground pepper
Whisk eggs in a bowl. Warm milk and butter in a medium sized saucepan over medium heat. Bring to a boil, then turn down to a simmer. Stir eggs into milk mixture, continuing to stir gently until curds form, about 5 minutes. Remove eggs from milk mixture with a slotted spoon.
Makes about a dozen
1 1/2 cups masa harina
1/2 teaspoon salt
2 tablespoons melted butter
1 cup hot water, or more as needed
flour, for kneading
Combine the masa and salt in a bowl. Stir in the butter. Slowly stream in the water while mixing until the dough comes together in a ball. Knead the dough on a floured surface until smooth and elastic. Wrap in plastic and let rest for 30 minutes or up to a few hours.
Break off pieces of dough the size of a golf ball. Press them in a tortilla press or roll out with a rolling pin to reach a diameter of 5 inches.
Heat a large cast iron skillet, over medium high heat. Cook tortillas one or two at a time, until they begin to brown. Flip and cook the other side. Wrap cooked tortillas under a towel to keep warm and continue to cook and soften. Serve immediately.