trencado

Trencado is a Catalan word that translates to "broken" or "shattered" in English. It is most commonly used in the context of Catalan cuisine, specifically referring to a dish of scrambled eggs. In trencado, the eggs are cooked with a particular technique that results in a slightly curdled or broken texture, rather than the smooth, uniform consistency of typical scrambled eggs. This textural characteristic is what gives the dish its name. The eggs are often cooked with other ingredients, such as vegetables, meats, or seafood, depending on regional variations and personal preference. The preparation typically involves whisking the eggs and then gently cooking them over low heat, stirring occasionally to create the desired broken texture. Trencado can be served as a breakfast dish, a light lunch, or even as a tapa. It is a simple yet flavorful way to prepare eggs, highlighting the natural taste of the primary ingredient.