• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

196 flavors

196 countries. A world of flavors.

Search

Advanced Search
  • fr
  • es
  • Recipes
    • By Course
    • By Region
      • Africa
      • Americas
      • Asia
      • Europe
      • Oceania
    • By Diet
    • By Holiday
  • Flavors Map
  • eBooks
    • Breads eBook
    • Christmas eBook
  • Experts
  • About us
    • Register
    • Contact Us
You are here: Home / Continent / Americas / Latin America / Venezuela / Venezuela: Perico

Venezuela: Perico

October 13, 2018 by Nisha Ramesh Leave a Comment

Tweet
Share9
+1
Pin95
Email
Shares 104
Perico is a popular South American styled scrambled eggs. It is a classical breakfast item that is popular both in Venezuela and Colombia. #Venezuela #Colombia #VenezuelanCuisine #ColombianCuisine #LatinAmerica #LatinAmericanCuisine #WorldCuisine #196flavors

Venezuela

perico

Eggs are generally considered to be the quickest and affordable source of protein and starting a first meal of the day with this nutrient dense ingredient is common in most parts of the world. There are so many ways in which one can consume eggs: boiled, fried, poached or scrambled.

Among the different preparation of eggs, scrambled eggs are more popular around the globe. They are so simple to prepare and is one of the easy-to-make recipes. Naturally, they became a common go-to breakfast for many.

Did you know that each country has its own style of scrambling eggs? Yes, there are so many ways to prepare this simple dish.

One of the versions is perico; a South American styled scrambled eggs, which is popular in both Venezuela and Colombia. Perico is a jazzed up version of the plain old scrambled eggs eaten throughout the world. In this Latin American version, eggs are scrambled along with flavorful South American staples like onion, tomatoes, red bell peppers and scallions to yield a bright and colorful dish.

Parakeet is known as perico in Spanish. As the dish mimics the vibrant colors of a parakeet, predominantly the red and green, this dish is also known as perico.

There is a slight difference between the Colombian and Venezuelan version of perico. Colombians prefer scallions instead of onions and vice versa in Venezuela. In the present day cooking, it doesn’t matter. People either mix both or add whatever is available in their pantry.

Perico is usually served for breakfast or brunch along with bread or stuffed into arepas, traditional Venezuelan bread made of corn. Perico and arepa together are usually served as Sunday brunch in many homes. The combination is so popular and common among Venezuelans just like a toast and scrambled eggs are common in British and American homes. Perico is also served with cheese, beans and bread on the side to form a complete meal. This is usually a brunch meal plan.

Venezuelan perico

Most of the scrambled eggs are plain, just eggs, little butter, salt and pepper. The difference lies in the method of cooking, which changes the texture, taste and consistency.

The classic American style scrambled eggs are plain and they have large curds whereas the British stir their eggs constantly, which in turn yield small curds and give a soft and fine texture. Another major difference is that the eggs are directly broken over the pan, especially in an American diner style scrambled eggs. They are also known as hard scrambled eggs and the white and yolk strands are separate yielding white and yellow-colored scrambled eggs.

The French take it up a notch by cooking the eggs in a double boiler method. Since it is slow cooked, it gives the most fine and moist scrambled eggs. They literally melt in your mouth.

While the Europeans and Americans keep it simple, the Latin and the Asian countries dress it up. Just like their people and culture, the scrambled eggs from those regions are vibrant, colorful and sometimes hot.

The Mexicans style scrambled eggs – huevos a la Mexicana, are made with tomatoes.

The Indians have their egg bhurji (scrambled in hindi), which is in many ways similar to perico. The eggs are on the slightly drier side and they include onions, tomatoes, and green chili peppers and sometimes peas. You can spice them up all you like! The Parsi community in India makes slightly undercooked spicy scrambled eggs called akuri. Rather than a breakfast, Indians have their eggs as a side dish during the main meal.

The Bulgarians make mish mash, and include tomatoes as well as sirene, their version of feta cheese.

The list is endless and as mentioned earlier, there are so many ways in which this dish can be made drilling down to personal preferences in cooking to get that desirable texture and consistency.

Breakfast or brunch, lunch or dinner, scrambled eggs like perico, loaded with flavor and goodness, are sure to please all taste buds!

traditional perico

perico
Print
Perico
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Perico is a popular South American styled scrambled eggs. It is a classical breakfast item that is popular both in Venezuela and Colombia.
Course: Breakfast, Brunch
Cuisine: Colombian, Vegetarian, Venezuelan
Keyword: scrambled eggs
Servings: 2 people
Author: Nisha Ramesh
Ingredients
  • 1 large tomato , peeled, seeded and diced
  • 2 scallions , finely chopped
  • ½ small green bell pepper , finely chopped
  • ½ small red bell pepper , finely chopped
  • 4 tablespoons vegetable oil
  • 2 large eggs
  • 1 tablespoon water
  • 1 pinch baking soda
  • Salt
  • Pepper , freshly ground
Instructions
  1. Heat the oil in a skillet and cook the scallions and peppers over medium heat for 4 minutes, stirring regularly.
  2. Add the tomato and sauté again for 4 minutes, stirring regularly.
  3. In a bowl, mix the eggs very lightly with water and baking soda.
  4. Add the eggs to the pan.
  5. Season with salt and pepper and stir until the eggs are cooked.
  6. Serve immediately.

Related Posts:

  • Mexico: Huevos RancherosMexico: Huevos Rancheros
  • Honduras: BaleadasHonduras: Baleadas
  • Spain: Tortilla Española (Spanish Omelette)Spain: Tortilla Española (Spanish Omelette)
  • Dominican Republic: Mangú (Mashed Plantains)Dominican Republic: Mangú (Mashed Plantains)
  • Portugal: BitoquePortugal: Bitoque
  • Costa Rica: Gallo PintoCosta Rica: Gallo Pinto
Tweet
Share9
+1
Pin95
Email
Shares 104

Nisha Ramesh
Nisha Ramesh
Nisha, born and raised in South India currently lives in Munich. She blogs at The Magic Saucepan, her personal creative space, focusing on traditional South Indian vegetarian food.
Nisha Ramesh on FacebookNisha Ramesh on InstagramNisha Ramesh on PinterestNisha Ramesh on TwitterNisha Ramesh on Wordpress

Filed Under: Americas, Appetizer, Colombia, Dairy-free, Gluten-free, Latin America, Main Course, Vegetarian, Venezuela Tagged With: baking soda, bell pepper, egg, scallion, tomato

Previous Post: « Salvador: Nuegados de Yuca
Next Post: Mexico: Quesadilla »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Us

Vera and Mike

196 flavors is a unique world cuisine and food history blog created and designed by Vera and Mike. (learn more)

Cuisine of the Month: Vietnam

Vietnam: Chuối Chiên (Fried Bananas)

chuoi chien

Vietnam: Bánh Bôt Loc

banh bot loc

Vietnam : Gỏi Gà Bắp Cải

goi ga bap cai

Vietnam: Cà Phê Đá

ca phe sua da

Vietnam: Bún Chả

bun cha

Vietnam: Nem Nướng

nem nuong

Copyright 2012 – 2018 196 Flavors | Privacy Policy | Design Pixelator