ReceptnaptárScrambled eggs with onion
Scrambled eggs with onion is one of the most everyday yet most delicious Hungarian breakfasts: sweet slow-cooked onion and creamy egg. It is ready in 15 minutes. The secret is patient cooking of the onions and taking the eggs off the heat on time.
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Ingredients
Method
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- Halve the onions, slice them thinly, then cut into small dice.
- Heat the fat in a pan over medium heat, add the onions, and cook for 6-8 minutes, stirring occasionally, until translucent and soft but not browned.
- Crack the eggs into a bowl, season with salt and pepper, and beat lightly with a fork (the sour cream or milk is optional and makes it creamier).
- Lower the heat and pour the eggs over the onions.
- Stir slowly and gently with a wooden spoon for 2-3 minutes until the eggs are creamy and still softly glossy.
- Take off the heat immediately, because residual heat keeps cooking it. Serve with chives and bread.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook the onions down until sweet.
- Cook the eggs over medium-low heat to keep them creamy.
- Remove from the heat while still slightly soft.
- Add bacon, sausage or peppers for extra richness.
Frequently asked questions
How long does it keep?
It is best fresh and not worth storing.
Instead of lard?
Oil or butter works too.
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