Yields:
30 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
3 Mins
Total Time:
33 Mins
The egg nuegados accompanied with a corn chilate (hot drink made with corn masa, ginger, and allspice) is a Salvadoran delicacy that now you can also enjoy because the Salvadoran nuegados are very easy to make.
Link para receta en Español.
Here I leave you with my recipe for nuegados:
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Ingredients
Adjust Servings
-
For the syrup
- For the Nuegados
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Instructions
-
Para la miel
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In a bowl over medium heat, place the piloncillo, water, and cinnamon and let the mixture come to a boil. Let it boil for a few minutes so that it becomes a little thick.
For the Nuegados
- Heat water with margarine and a pinch of salt over medium heat.
-
Once the margarine has melted, you lower it to low heat and add the flour and start stirring quickly until you no longer see any lumps. It has to be a homogeneous paste.
- Remove it from the heat and let it cool for approximately 8 minutes.
-
Mix in the 6 eggs, one at a time, beating well between the eggs.
- Finally add the baking powder (it is not so necessary, it just makes the nuegados grow a little more) To Fry
- Heat oil in a saucepan over medium low heat (to reach 350F). Enough oil for the nuegados to float freely.
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Grab the mixture with one hand and carefully drop a little bit into the hot oil.
-
Let them fry until golden brown. For approximately 2 to 3 minutes.
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When they are done, put them on a plate and top them with syrup.
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Enjoy them alone with honey or with a cup of hot unsweetened corn chilate.
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