Btw.. The ziplock is a good choice since it’s food grade where a plastic shopping bag isn’t. I only store produce that I’m going to wash or peel in plastic shopping bags (which they no longer give us in NYC. We have to take our own bags to the market or buy recyclable while there.)
My mom and grandma's migas involved crushing fresh garlic with cumin seeds and black peppercorns in the molcajete and using the paste with freshly fried hand-torn corn tortillas until super crispy, and then we'd scramble the eggs in at the end and sometimes top with cheese. Absolute flavor bomb. The "soggy" version would include tomato salsa mixed in, but at least some of the migas would retain enough chew and crunch to still have great texture. But this quickie version is the ideal way to use up those busted bits of chips at the bottom of the bag lol.
As a nonbinary person who learned to cook in a restaurant (not at home) this is my favorite cooking channel. The food is all perfectly to my tastes and my existence being acknowledged makes me feel welcome
I love Spanish Migas, which are made with day old bread with stuff like chorizo, garlic and paprika added and then topped with a fried egg but this Latin American version looks really interesting too.
I’m a physician and these were a staple food during my night rotations in residency. Nothing more satisfying in the early morning hours after a long shift.
First had migas at the Weaver Street Market breakfast hot bar in Carrboro, NC, back in 2005. They've been a (breakfast and otherwise) staple at our house ever since then. Thanks for sharing the recipe!
Love the vid! Really don't like the vertical format though but understand with kids a reupload of a tiktok is probably much easier and totally understand!
Hi Kenji. Love everything you do and I don’t want to come off rude or anything like that. I consider migas a part of my life thanks to my mother and I Cant attest for the rest of the mexicans in the comments and in general but to me migas is fresh fried tortillas (my mom cuts them with scissors into a pan) then fried until crispy then eggs and whatever is left is added. It’s kind of like chilaquiles but without the salsa and almost always eggs are added to the equation. Any other person is welcome to correct me if I’m wrong but to me that is the origin of it since that is what I grew up with. I don’t doubt however that your migas were delicious. Thank you for sharing your dish with us!
Yea I just commented on my version as well, similar to yours. The version in this video is like to a different/sloppy extreme of what one would call migas.
I would love to see your take on a homemade chili oil. I made my first one lately and am really addicted. And since chili oil is used in many different cultures and is so versatile in the making i'd love to hear your thoughts in it!
Hey Kenji and other commenters, idk if you’d have the chance to see or answer this but the stunningly beautiful avocado in this video made me want to ask: is there a definitive answer on when it’s good to be picky about avocado appearance? I think I tend to be too picky about it and I was wondering what the various blemishes and visual variety you tend to find (fibers, dark patches, more distinct fuzz where it meets the skin, etc) tend to actually indicate
Hi Kenji, is there a way to mix masa and flour together to achieve a pliable yet corny tortilla? Or are there other methods that one can do to prevent retro degradation?
Hi there, Mexican cook here, I personally dislike to add flour to my masa since it reduces the natural alkalinity of the nixtamal. If you want to have a pliable tortilla I would recommend to make your own nixtamal with corn and cal instead of using maseca, that being said, nixtamalization its pretty hard to get right even for most Mexican cooks, so adding high protein flour could be a solution. And because of the way corn is composed there isn't a really an efficient way of preventing it retrogradation, I personally like to reheat my tortilla right over the flames of my stovetop, I think that's the closest you can get to making your tortilla fresh again.
I feel like this all the way at one end of the spectrum of what migas are. The other end would be larger fresh cut tortilla slices fried into crispy chips with scrambled eggs folded in at a high temp, then served immediately, where the tortilla chips lose virtually no crispiness, the eggs are a range of doneness from almost browned to still slightly creamy, all in one dish, served with maybe pico or a salsa and avocado slices, or even on their own depending on how poor you are.
Hey Kenji, when you say up to 15 mins for salting the eggs, do you mean if they are salted for longer they wont be as good? Or do you mean they should be salted for at least 15 mins? What happens if its the first situation? Thanks!
My family has made "migas" most mornings for years. Being from Texas, this always meant we simply added crushed up tortilla chips to our scrambled eggs. Kenjji puts more work in than I normally see at restaurants. This video makes me want to dress it up, maybe on a weekend. As an aside, I believe migas in Spain add bread to scrambled eggs.
Looking at that salsa verde - could you perhaps do something on salsa verde with fresh tomatillos versus tinned ones? Fresh are extremely difficult to find here in Australia, but tinned ones are typically available. Any chance you could do a compare/contrast for salsa verde with these differences? This expat sorely misses my beloved salsas, would be very interested to hear your scientific take on salsa verde.
My Aussie pal you should totally grow them! Tomatillos need two plants to pollinate each other but otherwise are not hard to grow and speaking as an Arizonan I have always felt like Australia is our climate twin. Plus all the deadly animals and skin cancer, we’re basically the same!
hahaha, my spanish is really rusty so at first I was reluctant to watch this video bc my mind actually jumped to "hormiga" which is "ant" and I was kind of afraid you had jumped onto that whole insect protein bandwagon (not saying I will judge if you do go there). but I just didn't want to eat/prepare insects. but I always enjoy seeing what/how you cook so I eventually opened up the video and realized my error. lol
Kenji, love the format, as it's easy for me to follow along with while I'm walking the dog. Unfortunately, it's edited like a short, so the making of the dough was cut to "maybe a teaspoon of masa per tablespoon," followed by your usual high quality explanations of everything else, so that's disappointing
Wow the (not) salting eggs ahead of time thing is yet another food myth that was spread by celebrity tv chefs. I'm sure there were others but I definitly remember Gordon Ramsey saying to never do that. I always did it because it felt convenient. Glad to know I was accidentally right.
I don't think its a 'myth' since you get different results depending on what you do. kind of a preference thing in my opinion, not a right or wrong way of doing it. I appreciate the way Kenji explains it more than the way Ramsay does, that's for sure.
Love your videos, but the narrow screen and constant red text really ruined it for me. I'm guessing it's taken directly from TikTok, and hence looks like this?
Hey Kenji, long time viewer, reader and fan. Great recipe. I hope you can export the video without captions for RUclips in the future, they are really distracting. RUclips’s closed captions should cover anyone who actually needs them. I’m also not a fan of the vertical orientation but I know that’s hard to avoid when making TikTok content.
You should NOT use "shopping bag" bags, on your food. Its not made with food-safe plastics. use a ziplock bag or a freezer bag or something instead - something designed for unpackaged foods. you may not taste it, or see it. but chemical imbalances are no joke, and can lead to all sorts of things, like fertility issues, depression etc.
Those bananas are looking pretty pretty ripe over there kenji 😂 These look awesome and I already have pretty much all the ingredients except tomatoes, I might have to try
Migas is also a very traditional meal in spain which was used to make the most out of leftover bread! it's basically fried bread with chorizo, garlic, and whatever you have at that moment like for example a fried egg, sardines, or even fruits(melon, oranges,pomegrenat e...)
What is CostCo? A store where one buys chemically laden foods to cook at home? Are the eggs full of hormones. I doubt you feed toxic foods to your children.
Salting eggs makes them way more rubbery. Salt draws moisture OUT, it does not help retain moisture. What you are saying doesn't make any sense at all.
Having tested this extensively, j can assure you it is true. Salt denatures proteins and cusses them to link more gently, which helps the eggs retain moisture. You may be thinking of osmosis, which draws water out across cellular membranes. This does not apply to eggs which are not made of individual cells (in fact they are one gigantic cell!).
Yo Kenji. This vertical w/ huge subtitles format works well for RUclips Shorts, but I’m not a fan of it being applied to a 5min regular video.
Agree 100%.
I thought it was great on my phone
i think it was originally a tiktok, simply repurposed, but i dont know
@@cashnordam Yeah there was a different comment thread here calling that out and either the original commenter deleted the thread or Kenji did.
Hi Kenji! Loved your article in the NYT Food Section today. I’m very much looking forward to your regular new column. Cheers!
Btw.. The ziplock is a good choice since it’s food grade where a plastic shopping bag isn’t. I only store produce that I’m going to wash or peel in plastic shopping bags (which they no longer give us in NYC. We have to take our own bags to the market or buy recyclable while there.)
You can also wash it. My tortilla Ziploc bag has been used for 3 years.
Started making Migas a couple years ago after seeing them on RUclips and they're unbelievably filling. One of my favorite quick breakfasts.
My mom and grandma's migas involved crushing fresh garlic with cumin seeds and black peppercorns in the molcajete and using the paste with freshly fried hand-torn corn tortillas until super crispy, and then we'd scramble the eggs in at the end and sometimes top with cheese. Absolute flavor bomb. The "soggy" version would include tomato salsa mixed in, but at least some of the migas would retain enough chew and crunch to still have great texture. But this quickie version is the ideal way to use up those busted bits of chips at the bottom of the bag lol.
As a nonbinary person who learned to cook in a restaurant (not at home) this is my favorite cooking channel. The food is all perfectly to my tastes and my existence being acknowledged makes me feel welcome
We did our best. Glad you feel welcomed.
good day for you to upload this. very good day. i had the ingredients in and i cooked it. and it was delicious. live long and prosper brother
I love Spanish Migas, which are made with day old bread with stuff like chorizo, garlic and paprika added and then topped with a fried egg but this Latin American version looks really interesting too.
Hello from Spain we make this all the time
3:35 thank you so much for this part. being a home chef, it's great to hear from a chef like you that sometimes, we gotta get our ingredients on sale
More frugal people would say you're not wasting those zip-loc bags at all, they're absolutely still usable.
Im not frugal at all, but those ziplocs are completely still usable
I like the idea of adding tortillas to scramble to give it some texture :D Defo gonna try that!
Thanks Kenji! 💕
feels like "a cooler that's warm" should be called a "warmer"
"Insulator" is probably most accurate but doesn't exactly roll of the tongue :S
Thanks Kenji. love the tortilla press!
I’m a physician and these were a staple food during my night rotations in residency. Nothing more satisfying in the early morning hours after a long shift.
This takes me right back to Cenote's in Austin! And now I'm going to switch out breakfast tacos with breakfast migas for the month of March.
First had migas at the Weaver Street Market breakfast hot bar in Carrboro, NC, back in 2005. They've been a (breakfast and otherwise) staple at our house ever since then. Thanks for sharing the recipe!
Love the vid! Really don't like the vertical format though but understand with kids a reupload of a tiktok is probably much easier and totally understand!
Thanks for sharing this recipe, I'd never heard of migas before.
Its okay Kenji, we aren't judging you for the pre-shredded cheese.
Finally, a recipe for the best part of a bag of chips :P Thanks for all your cooking tips!
Hi Kenji. Love everything you do and I don’t want to come off rude or anything like that. I consider migas a part of my life thanks to my mother and I Cant attest for the rest of the mexicans in the comments and in general but to me migas is fresh fried tortillas (my mom cuts them with scissors into a pan) then fried until crispy then eggs and whatever is left is added. It’s kind of like chilaquiles but without the salsa and almost always eggs are added to the equation. Any other person is welcome to correct me if I’m wrong but to me that is the origin of it since that is what I grew up with. I don’t doubt however that your migas were delicious. Thank you for sharing your dish with us!
Yea I just commented on my version as well, similar to yours. The version in this video is like to a different/sloppy extreme of what one would call migas.
I would love to see your take on a homemade chili oil. I made my first one lately and am really addicted. And since chili oil is used in many different cultures and is so versatile in the making i'd love to hear your thoughts in it!
Cool. My understanding is that wheat starch undergoes reversible retrogradation. What makes corn different? Many thanks
He said " for my wife" and then proceeded to eat it 😂
the onion + tomato + eggs combo looks wonderful, i gotta try that I've been eating just plain eggs
Love the vid, but how to turn off the annoying captions?
they come straight from tiktok, I believe you can disable them there but I'm not entirely sure
A family favorite for breakfast! Extra crispy, please. 😁
the masa dough ... the queso cheese ... the carne asada roasted beef ...
Hey Kenji and other commenters, idk if you’d have the chance to see or answer this but the stunningly beautiful avocado in this video made me want to ask: is there a definitive answer on when it’s good to be picky about avocado appearance? I think I tend to be too picky about it and I was wondering what the various blemishes and visual variety you tend to find (fibers, dark patches, more distinct fuzz where it meets the skin, etc) tend to actually indicate
What do you recommend as an alternative to cilantro?
thank you for the subtitles kenji ❤
Wow how interesting! Totally different to the migas we have in Spain!
Hi Kenji, is there a way to mix masa and flour together to achieve a pliable yet corny tortilla? Or are there other methods that one can do to prevent retro degradation?
Hi there, Mexican cook here, I personally dislike to add flour to my masa since it reduces the natural alkalinity of the nixtamal. If you want to have a pliable tortilla I would recommend to make your own nixtamal with corn and cal instead of using maseca, that being said, nixtamalization its pretty hard to get right even for most Mexican cooks, so adding high protein flour could be a solution.
And because of the way corn is composed there isn't a really an efficient way of preventing it retrogradation, I personally like to reheat my tortilla right over the flames of my stovetop, I think that's the closest you can get to making your tortilla fresh again.
In Spain migas is a traditional dish from La Mancha made with breadcrumbs, garlic, panceta, chorizo and sometimes grapes.
Migas is also a Portuguese dish, but different from this one. I was so excited to see you cover some Portuguese food and was bamboozled ahah
I feel like this all the way at one end of the spectrum of what migas are. The other end would be larger fresh cut tortilla slices fried into crispy chips with scrambled eggs folded in at a high temp, then served immediately, where the tortilla chips lose virtually no crispiness, the eggs are a range of doneness from almost browned to still slightly creamy, all in one dish, served with maybe pico or a salsa and avocado slices, or even on their own depending on how poor you are.
Heck yeah! I posted a migas breakfast tacos vid last week and some people were confused by it. Lol but they're THE BEST!
So cool. Real food. I may not make my own tortillas, sry Nana, but my next sopitas will have flair. Thanx.
What material is that pan? Is it carbon steel? Where did you but it? Thanks! Love your videos
That's a carbon steel pan for sure. He did make a video about all the cookware that he has in his house, so you'll have to look for it.
Hey Kenji, when you say up to 15 mins for salting the eggs, do you mean if they are salted for longer they wont be as good? Or do you mean they should be salted for at least 15 mins? What happens if its the first situation? Thanks!
I mean after 15 minutes they’ve reached abojt max potential. You can leave them longer but it won’t change much after that
I like the quiet moment when you were working on the avocado. No need to speak the entire time, it's fun to just watch you getting it done
My family has made "migas" most mornings for years. Being from Texas, this always meant we simply added crushed up tortilla chips to our scrambled eggs.
Kenjji puts more work in than I normally see at restaurants. This video makes me want to dress it up, maybe on a weekend.
As an aside, I believe migas in Spain add bread to scrambled eggs.
What kind of skillet is that that you cooked this in? I want one.
Giving that his wife is colombian I'm shocked to hear that one of us doesn't like cilantro haha
This is a strange question but how do you get better at using the claw technique 😢 it's been like a year and I still stink at it
Practice.
Looking at that salsa verde - could you perhaps do something on salsa verde with fresh tomatillos versus tinned ones? Fresh are extremely difficult to find here in Australia, but tinned ones are typically available. Any chance you could do a compare/contrast for salsa verde with these differences? This expat sorely misses my beloved salsas, would be very interested to hear your scientific take on salsa verde.
My Aussie pal you should totally grow them! Tomatillos need two plants to pollinate each other but otherwise are not hard to grow and speaking as an Arizonan I have always felt like Australia is our climate twin. Plus all the deadly animals and skin cancer, we’re basically the same!
I’m pretty sure you can wipe the bags off and re use them rather them throwing them away after this use. Awesome recipe!
The avocado technique is great…I need to practice that.
Migas in the morning, Migas in the evening, Migas at supper time. With Migas on your plate then you can eat Migas anytime!
Hey Kenji when will we have you doing Lunch with Kenji in Vancouver, BC?
Great brunch material
hahaha, my spanish is really rusty so at first I was reluctant to watch this video bc my mind actually jumped to "hormiga" which is "ant" and I was kind of afraid you had jumped onto that whole insect protein bandwagon (not saying I will judge if you do go there). but I just didn't want to eat/prepare insects. but I always enjoy seeing what/how you cook so I eventually opened up the video and realized my error. lol
Kenji spotted chillin’ at the armory.
I was at the children’s museum with my toddler!
what were you doing at the children's museum with your toddler? @@JKenjiLopezAlt
Its frustrating when some chefs tell you one thing and others the opposite. Gordon Ramsay says not to salt scrambled eggs until they're nearly done
When in doubt, trust Kenji.
Love the Costco tortilla chips.
nom nom nom nom nom Migas.... that is all
When dad tells u it's a good idea to salt eggs before making =))))))))) Kenjithebest!!!!!
Between migas and chilaquiles I'm not sure I'd ever want to eat another breakfast dish.
I love it😊
How much was this inspired by Portage Bay? 😀
Does salting before make a difference when making omelets?
Yes. Any form of scrambled eggs will retain moisture better when salted in advance.
That’s Mexican migas. Spanish ones are quite different. Both are nice, though.
I tried to scroll down at the end of the video 🤣
When Kenji took that bite, who checked whether the angle changed to suggest he turned his head sideways to take the bite?
If you don’t do something with those black bananas lol
Kenji, love the format, as it's easy for me to follow along with while I'm walking the dog. Unfortunately, it's edited like a short, so the making of the dough was cut to "maybe a teaspoon of masa per tablespoon," followed by your usual high quality explanations of everything else, so that's disappointing
People bitch about the dumbest things. The video format is fine.
bro is making what 👀😂
Nice
Wow the (not) salting eggs ahead of time thing is yet another food myth that was spread by celebrity tv chefs. I'm sure there were others but I definitly remember Gordon Ramsey saying to never do that. I always did it because it felt convenient. Glad to know I was accidentally right.
Gordon Ramsey is the anti-Kenji 😜
I don't think its a 'myth' since you get different results depending on what you do. kind of a preference thing in my opinion, not a right or wrong way of doing it. I appreciate the way Kenji explains it more than the way Ramsay does, that's for sure.
“a cooler that's warm” a warmer?
Fun video, but I dislike the aspect ratio from tiktok :/
Love your videos, but the narrow screen and constant red text really ruined it for me. I'm guessing it's taken directly from TikTok, and hence looks like this?
tortillas are made from adamantium, confirmed
Hey Kenji, long time viewer, reader and fan. Great recipe. I hope you can export the video without captions for RUclips in the future, they are really distracting. RUclips’s closed captions should cover anyone who actually needs them. I’m also not a fan of the vertical orientation but I know that’s hard to avoid when making TikTok content.
You should NOT use "shopping bag" bags, on your food.
Its not made with food-safe plastics.
use a ziplock bag or a freezer bag or something instead - something designed for unpackaged foods. you may not taste it, or see it. but chemical imbalances are no joke, and can lead to all sorts of things, like fertility issues, depression etc.
Those bananas are looking pretty pretty ripe over there kenji 😂
These look awesome and I already have pretty much all the ingredients except tomatoes, I might have to try
You makin banana bread?
Is this AI Kenji?
Migas!
Migas in Paris!
please do some late night cooking again!
hi kenji I love you
Please include the written recipes under your videos.
Anyone know where he got that tortilla warmer? I need to buy myself one
Google tortilla warmer pouch for cheaper options or sew your own lol
Masienda!
Just like my mom used to make!
Mexican Matzo Brei
Does anyone know what kind of pan he used here?
Look like a Matfer Bourgeat
matfer bourgeat carbon steel
Migas is also a very traditional meal in spain which was used to make the most out of leftover bread! it's basically fried bread with chorizo, garlic, and whatever you have at that moment like for example a fried egg, sardines, or even fruits(melon, oranges,pomegrenat e...)
Ur making sum what now!?!
I went through Irreversible Retrogradation in 2022. Sucks man
ArnieTex + Kenji crossover event when?
What is CostCo? A store where one buys chemically laden foods to cook at home? Are the eggs full of hormones. I doubt you feed toxic foods to your children.
Salting eggs makes them way more rubbery.
Salt draws moisture OUT, it does not help retain moisture.
What you are saying doesn't make any sense at all.
Having tested this extensively, j can assure you it is true. Salt denatures proteins and cusses them to link more gently, which helps the eggs retain moisture.
You may be thinking of osmosis, which draws water out across cellular membranes. This does not apply to eggs which are not made of individual cells (in fact they are one gigantic cell!).
Hate this new format. Why can't he understand what I like?
Nothing you create for the remainder of your life will ever surpass the chorizo grilled cheese.
aw, no tortilla puffs.
Was holding my breath for the puffs.
Not the migas I know
Not really Migas
secondary