Howard Helmer, Guinness’ fastest omelet-maker, shares two secrets for speed cooking.

For example, consider scrambled eggs. They are extremely easy and fast to make, and are popular all over the world. From the basic base of beaten eggs, many different recipes have been created by chefs around the globe. East Indians serve scrambled eggs with chopped tomatoes, onions, chilies and ginger, along with chapatis, a flat bread. In China and other Asian countries, beaten eggs are mixed with rice, chopped seasonal veggies, meat or seafood, garlic, and soy sauce to create endless varieties of fried rice dishes.

Mexican scrambled eggs can be customized to your tastes. All versions start with fresh tomatoes and chilies. However, you can also substitute canned salsa for ease. To make a traditional breakfast or supper dish, and to fill burritos with the most popular filling in northern Mexico, you can cook the salsa with shredded beefjerky. Serve Mexican farmhouse-style eggs with salsa-nipped scrambled eggs over fried tortillas. Sprinkle cream cheese, chopped onion, and sour milk on top.

To make authentic Mexican food, you can scramble eggs with cooked, crumbled cho-rizo sausage. You can also fry them with crispy strips of stale tortillas. You can also use feta cheese if you don’t have queso frisco or cotija. To make your eggs more exciting, you can add bottled nopales and nopalitos (cactus paddles) to your eggs.

If you’re looking for a new flavor, there are many options. You can discover a whole new world of flavor with the simple beginnings of scrambled eggs. Check out the ingredients on hand to discover what you might make. No matter what you do to eggs, eggs will still provide the highest quality protein.

Mexican-Style Scrambled eggs

Huevos Revueltos a la Mexicana

Servings: 3 to 6

1 tablespoon butter, cooking oils or bacon drippings

1/4 cup chopped onions

1 to 2 small serrano or other chile picante chiles, seeds and veins removed.

1 clove garlic minced, optional (approximately 1 teaspoon).

1 medium tomato. Peeled (if needed), seeded and chopped (approximately 4.5 oz., 3/4 cups).

6 eggs

1/4 teaspoon salt

Warmed corn tortillas

Over medium heat in a nonstick 10-inch omelet skillet or skillet, heat butter to a simmer. Add garlic, onion, and chilies. Stir frequently for 2 minutes. Do not brown the vegetables. Add tomato. Stir occasionally until vegetables are tender, approximately 2 to 3 minutes.

Mix eggs and salt together in a large bowl. Pour over vegetable mixture. When the mixture starts to set, place an inverted pancake maker on top of the pan. This will create large, soft curds. Cook eggs on medium heat until thickened. Stirring is not necessary. Serve with tortillas