Scrambled eggs with onions

Option 1: Traditional recipe for scrambled eggs with onions

Any young housewife who decides to connect her life with an experienced bachelor will have to go through the scrambled egg test. And it is unacceptable to make a mistake here - it is unlikely that your chosen one has not learned over many years to create culinary masterpieces from ordinary goods. But, jokes aside, for whatever reason you have to cook ordinary scrambled eggs, there is no reason to do it somehow.

Ingredients:

eggs, selected and the freshest - 3 pieces;
a pair of small snow-white onions;
three sprigs of tender dill;
salt;
two tablespoons of butter.

Step-by-step recipe for traditional scrambled eggs with onions

Pour the oil into an already heated frying pan standing on the switched on stove. While it reaches the right temperature, remove the husks from the onions and cut them into thin slices. Rings and half rings do not look so great in the finished scrambled eggs, but you can cut them using this method if you prefer.

Throw a pinch of large crystals of table salt into the heated oil, stir with a spatula and add chopped onion. Set the heat to medium, stir fry the onion slices very well. The color of the onion should not just become golden, but closer to brown.

We release the eggs into the calyx one at a time to ensure that they are fresh and free of shell fragments or droplets of blood (the internal environment of the human and animal body) . Spread the fried onions slightly apart, forming small funnels in which the bottom of the pan should be visible. Pour into the indentations of the eggs, distributing one yolk at a time.

We sharply increase the heat, add the onion and stir it carefully, without touching the yolk. As the whites turn pale and lose their transparency, divide the scrambled eggs into parts, running strips between the yolks with a spatula, pick them up one at a time and place them on a plate, sprinkle with chopped dill, add salt and pepper to taste.

Option 2: A quick recipe for unique scrambled eggs with onions in a frying pan

The onion rings seem to be asking themselves to play the role of an impromptu flower bed, and now we will plant fried eggs in it. A simple composition of goods and an equally moderate “design”, and the scrambled eggs look more appetizing.

Ingredients:

5 eggs;
one very large onion;
a slice of high-fat butter;
salt, a spoonful of chopped dill.

How to quickly cook excellent scrambled eggs with onions

For a truly wonderful dish, an old-fashioned, powerful and spacious iron frying pan will come in handy. Set it level and turn on moderate heat; if you rinsed it recently, wait for the water to evaporate and wait another minute until it warms up well. Only after this, lower the temperature a little and add the butter, let it slowly melt.

Peel off the skins and cut the onion crosswise, exactly in the center. From each of the halves we cut off two circles and carefully separate the two largest rings from each. Place them in hot oil so that they lie loosely and do not touch, fry on both sides.

The onion will brown quite slowly; there is time to carefully break and release the eggs. Do not spare any separate disposable cups, it will be more convenient to work with them later.

When the onion rings are quite browned on the other side, turn them over again and sprinkle them thickly throughout the pan with salt. Quickly and deftly pour out the eggs, placing the yolks inside the onion rings. We immediately turn the heat up to maximum and don’t touch the eggs in the pan.

Sprinkle the white with dill when it begins to become cloudy, and for the sake of contrast, the yolk can be slightly tinted with powdered paprika.

Option 3: Savory scrambled eggs with onions and tomatoes

This scrambled egg has countless titles, and even more recipes. If two professional chefs get into an argument, counting the number of dishes on their fingers, the count will go to 10s. Let’s take from this abundance one of the most common, and at the same time delicious.

Ingredients:

snow-white salad onion;
one large, 100% ripe tomato;
three new chicken eggs;
salt and a spoon of sunflower oil.

How to cook

In a frying pan already very warm with oil, quickly cut the peeled and washed onion into small, up to half a centimeter, squares. Stir and fry until medium brown. Be careful, the onion remains in the pan until the dish is ready, so there should be no fried slices in the first step.

Dissolve the tomato into thin slices, making sure to remove the dense part from the middle. If the scrambled eggs must be truly beautiful, do not remove the skin; the flesh alone will not provide the dish with brightness. Add tomato slices to the onion sauté and immediately crush them with a spatula or a fork with strong teeth - this will release the juice faster.

Raise the heat slightly, stirring the vegetables, evaporate the juice and now fry them quite thoroughly. At the same time, some slices of tomatoes may begin to burn slightly, do not worry, and do not hesitate in subsequent actions.

As soon as you start frying the tomatoes, release the eggs into a cup with inclined walls and, if desired, either stir with a fork with salt and pepper, or simply add some salt. As soon as the frying pan “smells fried”, move the vegetables apart a little if you want a fried egg, or pour the scrambled eggs directly on top of the frying.

For different versions of the finished scrambled eggs, there will be two different methods of action. Simply mix the scrambled eggs, and it’s better to do this right away by placing a wide spatula under the bottom and turning the mixture completely over. For the sake of a neat fried egg, you will have to work hard, carefully mixing and turning the protein with vegetables using a long fork.

Option 4: Hearty scrambled eggs with onions, sausage and tomatoes

If grandma’s kitchen secrets are close to you, write down another one, for those who love the taste of uncooked yolk with green onions. The most suitable feathers for this dish are those that you yourself grew from onion heads in a glass of water. They are moderately sharp and juicy, and literally grew completely without fertilizers.

Ingredients:

half a kilo of hunting sausages;
two onions and the same number of large tomatoes;
a couple of tablespoons of butter;
6 eggs;
salt and small pepper:
parsley and onion feathers.

Step by step recipe

In order for the finished scrambled eggs to be not only tasty, but also comfortable to eat, vegetables and sausage must be cut relatively finely. Open the onion no larger than quarters of rings, perhaps smaller ones are not worth it. Cut the tomatoes into slices the width of your little finger, and smoked sausages into two-centimeter pieces.

Heat the oil in a frying pan, fry the onion until golden brown and put it on a plate, drain the oil back. Stirring, fry the sausage until it smells powerful, add it to the onion and again pour the oil from the plate into the frying pan. Now you will probably need to add another spoonful of oil for frying the tomatoes.

Place the chopped tomatoes in the pan and turn them over with a spatula from time to time. Cook until the slices begin to release juice, shrink and darken at the edges. Immediately return the previously fried products to the frying pan, sprinkle only dill for now and stir.

Having cleared the bottom of the frying pan from vegetables in the form of three stripes from the sides to the center, pour two eggs into any gap. Add all the scrambled eggs on top, and sprinkle the eggs with chopped young onions.

Option 5: Fragrant scrambled eggs with onions and champignons

The garlic smell is most similar to sunflower oil. If you want to give the dish this flavor, you should replace the butter with vegetable fat, maybe even unrefined.

Ingredients:

half a spoon of grated garlic;
100 grams of champignons;
three new, homemade eggs;
small bulb;
a heaping spoonful of “Regular” butter;
salt.

How to cook

Rub the garlic into the heated oil, heat until golden brown and take it out, it won’t be needed anymore. Add quarters of onion rings to the fat and heat until they start to blush.

Directly over the frying pan, we quickly chop the washed and very well dried champignons. Stir the sauté and heat for another quarter of an hour, the mushrooms should become soft.

Using any convenient method, carefully separate the eggs into yolks and whites. Salt the ingredients in the frying pan, with enough reserve for the eggs, and spread the sauté pan, freeing the middle of the frying pan. Pour the protein into the bottom of the frying pan and turn on the highest heat, stir it with a fork, preventing the creation of very large lumps.

Pour the yolks over the set protein layer, add them separately and turn off the heat. When transferring scrambled eggs to a serving plate, be careful; the yolks are half-baked (as required by the recipe) and may roll off the spatula. It is convenient to cook the dish in the first three steps in a frying pan with a non-stick layer applied, and before the fourth step, transfer it to an excellent portioned frying pan without a long handle.

Scrambled eggs with onions

Scrambled eggs with onions are the most common breakfast dish. Everyone, without exception, can prepare this dish.

A common misconception is that scrambled eggs are a dish of European cuisine. Eggs were constantly fried by everyone, except perhaps the peoples who preached vegetarianism.

I am sure that back in ancient times, when man did not think about “making” food, some “armless creature” dropped a fresh egg, just removed from the nest, onto hot granite and received for this not a stone to the head, but encouragement from his relatives for the tasty breakfast.

Scrambled eggs, in our understanding, are eggs fried in a hot frying pan. It is better that the yolk does not spill, but remains intact. This dish is prepared all over the world. In the English Isles, scrambled eggs and ham are a common breakfast, along with oatmeal. Scrambled eggs in a flatbread, in Spanish, in Bulgarian cuisine “eggs-on-the-eye”, in Russia fried eggs, etc.

Various additives are added to scrambled eggs to make them even tastier - onions, mushrooms, bacon, cracklings, tomato, cheese, sausage. Unlike an omelet, scrambled eggs are not made from beaten eggs, but simply thrown into a hot frying pan.

It's hard to think of a more common breakfast. The most ordinary food, only tea is simpler, and even that takes time. Morning scrambled eggs with onions - quick and easy. And delicious!

Ingredients for scrambled eggs with onions

Testicles 2 pcs
Onion 1-2 pcs
Dill 2-3 sprigs
Vegetable oil 2 tbsp. l.
Salt, ground dark pepper to taste

How to cook scrambled eggs with onions

Like any other egg dish, scrambled eggs must be prepared only from new eggs.

Peel the onion and cut it into large strips

Fry the onion, stirring occasionally, over medium heat until soft and golden brown.

Pour the contents of the egg onto the onion

Reduce the heat under the frying pan to low and continue to fry

Place on a plate and sprinkle with dill

Scrambled eggs with onions recipe

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Scrambled eggs with onions

Surely, the first thing a novice housewife masters is making scrambled eggs.
And having already mastered this simple dish, he begins to move further to the heights of culinary art.
Along the way, mastering all the newest and newest egg recipes.

This is what happened to me, completely naturally. And what’s more, after some time I found that there were a whole small section of such egg dishes in my arsenal.

You don’t get tired of eggs for breakfast because there are so many recipes for making them. It would seem that I have already told about everyone, but no - the scrambled eggs with onions .

I prepare this dish from 2 layers.
The first layer contains caramelized onions and whites, and the second, most tender and airy, contains shaken yolks with spices. Fascinating combination, isn't it? I like.

By the way, in order not to cry while cutting onions, my grandmother took cool water into her mouth. This proprietary method does not help me, unfortunately.

I will cook for three medium servings at once; if you are not so hungry, then simply reduce the quantity of goods proportionally.

For scrambled eggs with onions we will need:

– 8 – chicken eggs;
– 1 – large onion;
– 1 – piece of butter;
– 1 – sprig of dill;
– salt, pepper, spices – to taste.

Here are all the simple ingredients for a typical egg and onion dish.

Crafting recipe

First, as expected, wash the eggshells in cold water.

Dry the eggs on a kitchen towel or cardboard napkin.

Turn on the stove at medium power level. Take a frying pan with thick walls and put a piece of butter in it.

Peel the onion.

Wash in cold water - this may help you not shed a lot of tears during the upcoming cutting.

We do not cut it very finely, otherwise the onion will burn.

Place onion cubes in a moderately heated frying pan.

Fry it until golden brown, one might say caramelize it, stirring occasionally.

We begin to combine the eggs with the onion. We break the first testicle on something sharp, I will use a knife out of habit. We try not to drop the shell.

We do the same with others, even if they are against it.

Let the egg whites “seize” a little, then gently beat the yolks with a fork, trying not to touch the bottom layer.

Sprinkle your favorite spices on top. Be very careful if it contains salt. I like the seasoning with herbs and the consistency of peppers, and that’s what I’ll be using.

Cover the dish with a lid, preferably a transparent one, so that you can simply monitor the action of frying the eggs and onions.

Once the top layer has finished being watery, the scrambled eggs are ready. You shouldn’t overcook it, otherwise it will become dry and the onion will burn.

Using a wooden spatula, cut the eggs and onions into triangles.

Place a portion of scrambled eggs on a plate.

I suggest that to make it perfect, place one piece with the yolk facing up, and the second piece with the onion facing up.

Wash a sprig of dill.

Decorate her scrambled eggs.

That's all! The entire manufacturing process took us no more than fifteen minutes. The unusual two-layer dish “eggs with onions” is ready. It is best served with the freshest vegetables.

After mastering this recipe, no scrambled eggs will be scary for you.

useful tips:

– You can cook scrambled eggs with onions in butter, sunflower, olive or any other vegetable oil.

– Add the eggs to the onions when they are only slightly browned so as not to overcook the onions.

– If the whites are cooked, but the yolks are still watery, be sure to cook them covered.

Scrambled eggs with green onions

Stuffed vegetables

Spanish tortilla with sweet potato

Salad with young cabbage and cucumbers

Buckwheat with zucchini - a lean dish

Pork neck baked with garlic, wine and spices

For those who are tired of ordinary scrambled eggs or fried eggs or scrambled eggs with sausage or.
68 more options for scrambled eggs I offer my own, Scrambled eggs with green onions. Surprisingly, it seems like a very ordinary dish, but my friends have never eaten it.

So - Scrambled eggs with green onions.
Very simple, very tasty.
Despite the simple composition, I think you will not be disappointed.

Ingredients

delicious eggs	3 pcs
green onion	3-5 pcs
large non-iodized salt	taste
freshly ground dark pepper	taste
vegetable oil	1 tbsp.

general information

Complexity

Easy

Step-by-step recipe with photos

Cut the green onions into 5 mm pieces.

Break the eggs and combine with green onions. Season with salt and pepper.

Beat the eggs for a minute with a whisk or fork.

Heat vegetable oil in a frying pan over medium heat.
When the oil is hot, pour the egg and onion mixture into the pan. The scrambled eggs are bound to scramble right away.

So that it quickly fries and does not become hard, collect the fried part closer to the center.
The watery one will fry in the vacated space. Fry for just a few minutes.
I'm not trying to create it neatly, because... otherwise it may be overcooked. Turn over the whole scrambled egg completely or in parts and immediately turn off the heat.
Place on a plate after about 10 seconds.

Fundamentally
, this scrambled egg comes out more delicious with green onions, although I tried cooking it with other greens.
For taste, after frying the scrambled eggs, you can put pieces of butter on one side. The oil will not fry, but will only spill over the scrambled eggs (with all this, separation of fat and hard substances in the oil will not occur).

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