Two eggs cracked into a pan with milk, stirred, and brought to the boil. The Chorizo Pamplona (thin slices) was cut into strips before the eggs were added to the milk, turned through ninety degrees, and cut again, resulting in small squares. The squares were added to the milk and eggs and stirred regularly. The dish is ready after about five to six minutes at a moderate heat.
Scrambled Egg with Chorizo
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