Scrambled Eggs with Chayote

A

• 2 large or 3 medium chayotes (see Glossary), cut in two, lengthwise
• 2 quarts (

1. Wash chayotes and bring to a boil in water and salt included in A. Turn heat to moderate, cover, and boil about 1 hour, or until fork-tender.
2. Drain, remove cores and fibrous part under cores. Peel and allow to cool. Cut pulp into small cubes.
3. Separate yolks and egg whites. Combine yolks with remaining ingredients included in B.