Eggs with parsley and lime juice (huevos en baturillo) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Crème fraîche may be substituted for natas.

  • rmardel on May 12, 2026

    This simple recipe was both familiar and surprisingly new. I've never scrambled eggs in lard before, although I've made herbed eggs frequently, I've never used parsley alone in quantity, and I've never added lime juice to eggs at the end of cooking. Such small things, yet such big and yet comforting flavor. I loved the savory hint of lard, the sharp herbyness of the parsley and the soft brightness of the lime. This is something thrown together quickly that I will make again and again as I always have the ingredients on hand, and I often need to use up parsley.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.