Edible Insect Recipes: Chorizo Cricket Powder Scrambled Eggs

Sept. 29, 2019

May contain affiliate links.

Scrambled eggs are like your most easy-going friend. You can do pretty much anything with them, and know it's going to be a great time. I like to make mine Mexican-style, tossing in some chorizo, onions, and peppers. If my priority were health I'd probably omit the chorizo and depend solely on the eggs and cricket powder for protein, but deliciousness is my highest value, so the chorizo stays, to add a strong and spicy flavor to my scramble. This recipe was made with cricket powder from Entomo Farms.

Chorizo Cricket Powder Scrambled Eggs

Total: 20 mins; Serves 4


  • 1 tablespoon oil
  • 8 ounces (about 1 cup) chorizo sausage, crumbled and removed from casing
  • 1 small onion, chopped (optional)
  • 4 cloves garlic, finely chopped (optional)
  • 3 small jalapeño peppers, chopped (optional)
  • 1 ripe, medium-large tomato, cored and chopped (optional)
  • 8 large eggs
  • 3 tablespoons whole milk or cream
  • 1/4 teaspoon salt, to taste
  • 3 tablespoons cricket powder
  • 1/3 cup grated cheddar cheese
  • Fresh cilantro, to garnish (optional)
  • Sal de gusano, homemade, or Merci Mercado, or cricket salt (optional)


1. In a medium pan, heat the oil over medium-low heat, and then add the chorizo. Stir occasionally to crumble and break up clumps. After about 10 minutes, use a slotted spoon to remove chorizo, separating it from residual oil. Set chorizo aside, but keep oil in pan for vegetables.

2. If you will be using them, add the optional vegetables now (onions, garlic, jalapeños), and cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add tomatoes last, when onions or garlic are about halfway finished. While you wait for the veggies to cook, you can go ahead and skip to the next step, so the eggs will be beaten and ready to add to the pan when the veggies are done. When vegetables are nearly, but not completely, cooked, remove from pan and set aside.

3. In a medium mixing bowl, beat together eggs, cricket powder, salt, and milk. The secret to very fluffy scrambled eggs is to cook over low temperature and scrambling them constantly, but if that's too time-consuming for you, just put it on medium heat and scramble occasionally, making sure to scrape the bottom of the pan to make sure you don't get a burned lower layer. When eggs are just barely still liquid, and starting to take on the fluffy texture, add all non-garnish ingredients (chorizo, vegetables) and scramble until thoroughly mixed. Add cheese last, with just enough time in the pan to melt and spread, but not enough to burn or stick to the pan.

4. Serve hot, topped with optional garnishes such as cilantro, or your favorite insect salt. Enjoy!

This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links

Meet Mic

I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!

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