Wrapped Mexican Eggs Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 25, 2005
This recipe sounded very appetizing, until I made it and decided it was quite bland. I love salsa verde and have made many recipes using it before, but this was one I did not particularly enjoy. I spent about 25 minutes chopping veggies and preparing this recipe. However the fnished taste was quite average. The salsa was too tart, and I believe this is because the tomatillos are not boiled but chopped and simmered. THe resulting flavor was tart. My 4 year old did not like it, and I spiced mine up with a store-bought guacamole sauce and sour cream. I won't be making this one again.
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Reviewed: Jul. 1, 2004
This is a great recipe....I have used it each year for the past 3 years as my Christmas brunch (perfect as you can make it the night before) as well as for other special occasions. Everyone who has tried it loves it and asks where to get the recipe.
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Reviewed: Apr. 11, 2004
This recipe came out beautifully. The success of this dish depends on the texture of the eggs, so do not overcook them during the initial scramble. Keep them as wet as you can and still hold them together. I served this with the Avocado Salad recipe on this site, using that as a salsa.
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Reviewed: Jan. 27, 2004
I saw this recipe and knew it was going to be good. ~NOTE~:I would reccomend using store bought Green Salsa. Its really tricky if you never made it and can come out Really Bitter. I love to make Mexican food and this is a real treat for breakfast with some refried beans. Thanks for the Recipe!!
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 9, 2002
I have chickens and a surplus of eggs so I'm always looking for good egg recipes.This is one of the best I've found. I used 8 eggs and 10 egg whites, 2% cheese and no sour cream. My only complaint is it wasn't hot enough for my taste so I'll add more chilis next time. Recommended!
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Reviewed: Aug. 30, 2000
Yummy! A really different way to serve eggs.
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