Mexican-style scrambled eggs brightened by crisp white wines Whether you have them for a weekend breakfast or a simple weeknight dinner, the well-spiced Mexican scramble calls out for a white wine with character and acidity, like the three disparate suggestions here. Mexican scrambleIn a bowl, whisk together until blended: 8 eggs, 1/3 cup water, 1/2 teaspoon each salt and chili powder, and 1/4 teaspoon cumin. Heat a nonstick skillet over medium-high heat; add 4 ounces fresh chorizo sausage, casing removed. Cook, breaking up pieces, until sausage is cooked through, about 10 minutes. Pour off all but 1 tablespoon fat. Cook, stirring gently, until almost set, about 4 minutes. Sprinkle eggs with 1/2 cup shredded Mexican cheese (mixture of cheddar and Monterey Jack). Serve with warm tortillas, salsa and refried beans. Recipe by Raeanne S. SarazenDRINK THISPairings by sommelier Arthur Hon of Sepia, as told to Michael Austin:2011 Caves Jean Bourdy Cotes du Jura Savagnin, Jura, France: For a dish with such creaminess and spice, we want a wine that has some inherent spices and a texture that will be pleasing with the scrambled eggs.

Through aging, this wine enjoys a slightly oxidative character, which includes almond and spices, plus a precise acidity that will cut through the creaminess of the eggs and cheese.best wine for romantic date 2004 Chereau-Carre Les Clos du Chateau l'Oiseliniere Muscadet Sevre et Maine, Loire, France: Aged Muscadet is gaining traction, and this is a most memorable example of it. wine for mac helpHere the acidy zing of Muscadet in its youth has transformed into something rounder and more tactile. best red wine quotesThe tart citrus notes of fresh Muscadet have evolved into savory spices and herbal notes that will make for an interesting complement to this Mexican-inspired egg dish.2010 Domaine Huet Vouvray Petillant Brut, Loire, France: A glass of bubbly pretty much always elevates a breakfast or brunch.

Petillant is an almost out-of-fashion sparkling wine style but worth exploring with its lower pressure and its impression of softer and gentler bubbles. The naturally oxidative characters of chenin blanc and the generous orchard fruit flavors in this wine will serve as the perfect carefree backdrop to the dish. © 2017, Chicago Tribune A version of this article appeared in print on April 06, 2016, in the Food & Dining section of the Chicago Tribune with the headline "Mexican-style scrambled eggs - HOW TO PAIR WINE" — Today's paperToday's paper | Decoding the Concrete Egg Trend The ancient practice of fermenting and aging wine in concrete never left, it just fell out of serious fashion. But with a sense of rediscovery, California winemakers—along with a slew of producers around the world—are embracing the tradition and claim it’s helping them to make better wine. Here are the four things you need to know about this re-emerging tank trend. The revived trend in California started with a few artisan labels playing around with the Old World method.

But in recent years, winemakers at some more prominent outfits began incorporating batches of wine made in concrete into their bottlings, including Screaming Eagle, Harlan Estate and Flowers. The thick concrete walls guard against abrupt mercury swings, keep whites naturally cool, and allow for easier temperature control when warming reds during fermentation. The Best of Both Worlds Producers and winemakers claim concrete actually “breathes” much like oak, but leaves no flavor behind, like stainless steel. And while not permeable (wine would soak through if it was), the surface actually holds millions of microscopic pockets that are refilled with air each time the tank is emptied. These tiny pinches of oxygen, wine­makers say, help to preserve aromatics, tame tannins and improve mouthfeel. While concrete tanks can be poured and molded into any shape (square and conical are the most popular), egg-shaped vats are, um, hatching quite a buzz in the wine world. That’s because several winemakers swear up and down the egg’s ovoid shape—with its metaphysical, which-came-first mystique—somehow adds an unnamable dimension to the flavor (commence eye rolling).

Some argue the curved shape rounds out the wine (continue eye rolling). Still, other producers are ordering the egg tanks for far more logical reasons: They’re easy to maintain, they’re durable and visitors to the winery think they look, well, cool.Ingredients Method Ingredients3 tbsp white wine vinegar4 large free range eggs Egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a… 2 toasting muffins1 batch hot hollandaise sauce (see 'Goes well with' below)4 slices Parma ham (or Serrano or Bayonne) MethodBring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.

Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once. Gourmet Scrambled Eggs with Smoked Salmon Prep Time: 10 Minutes Cook Time: 15 Minutes Yield: 2 This recipe may be as simple as preparing scrambled eggs as you usually would, adding 1 tsp to 1 Tbsp of diced,smoked salmon per egg, plus salt and pepper, to taste. However, we recommend you give yourself an extra ten minutes, and prepare the eggs according to the instructions below. 3 to 4 eggs 2 TBSP butter, chopped, divided 1 TBSP smoked salmon per egg, herbs, finely chopped (optional) Remember: Starting with room temperature ingredients makes for the most consistent recipes. In a mixing bowl, beat together eggs, 1 tablespoon of the chopped butter, salt and pepper. Add capers, onions and herbs, if using. Keep total amount of additions at 1 tsp to 1 Tbsp per egg. Using a double boiler, (with barely boiling water in the lower pot), melt 1 Tbsp butter in top pot.