Introduction
This delightful dish, Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha), combines the earthy flavor of manioc flour with rich, creamy eggs and aromatic scallions. Perfect for breakfast or brunch, it offers an irresistible crispiness alongside tender egg components, making it both comforting and satisfying.
Tips for this recipe
To achieve the perfect texture for the manioc flour, make sure to sift it well before cooking. Additionally, be cautious while frying; a non-stick pan will help you avoid overly browning or burning your ingredients. Whisking eggs vigorously ensures they incorporate evenly with the manioc flour mixture for an airy result.
Why you will love this recipe
The unique combination of flavors and textures in Toasted Manioc Flour With Eggs and Scallions makes it a standout dish. It’s not only delectable but also showcases the versatility of manioc flour, an ingredient that is often overlooked. Its rustic charm and hearty appeal make it perfect for satisfying cravings while adding variety to your meal rotation.
Ingredients
– 2 tablespoons unsalted butter
– 1 1/2 cups manioc flour
– 2 tablespoons extra virgin olive oil
– 4 scallions (white and green parts), thinly sliced on a bias
– 5 large eggs
– Kosher salt and freshly ground black pepper
Adviced equipment
– Stand Mixer (Handheld or Kitchen Varieties)
– Non-stick Frying Pan
– Cutting Board with Mandoline Slicer
– Chef’s Knife
– Measuring Cups and Spoons Set
– Whisk or Fork
– Oven Mitts
– Silicone or Rubber Spatula
– Mixing Bowls
– Digital Kitchen Scale (Optional)
History of the recipe
Toasted Manioc Flour With Eggs and Scallions has its roots in Brazil, where manioc flour is a staple. This dish highlights local ingredients while bringing to life the culinary traditions that have been passed down through generations. The combination of simple yet fundamental elements reflects the creativity and resourcefulness prevalent in many traditional recipes from this region.
Fun facts about this recipe
Manioc flour, also known as tapioca or cassava flour, has been a dietary cornerstone for centuries due to its high carbohydrate content and gluten-free nature. This dish is not only a nod to the historical importance of manioc but also an illustration of how versatile this ingredient can be when paired with other classic elements like eggs and scallions. The simplicity behind these flavors makes it accessible, yet each bite offers layers that tell a story about cultural heritage and culinary innovation.
