Egg and onion in a frying pan. Eggs with onions

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

A common misconception is that scrambled eggs are a dish of European cuisine. Everyone has always fried eggs, except perhaps for peoples who preach vegetarianism.

I am sure that even in ancient times, when people did not think about “cooking” food, some “armless creature” dropped a fresh egg, just removed from the nest, onto a hot stone and received for this not a stone to the head, but the encouragement of its relatives for a delicious breakfast.

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

All sorts of additives are added to scrambled eggs, making them much tastier - onions, mushrooms, bacon, cracklings, tomatoes, cheese, sausage. Unlike, scrambled eggs are not prepared from beaten eggs, but simply thrown into a hot frying pan.

It's hard to imagine a simpler breakfast. The simplest food, only tea is simpler, but even that takes time. Morning scrambled eggs with onions - quick and easy. And delicious!

Scrambled eggs with onions. Step by step recipe

Ingredients (1 serving)

• Eggs 2 pcs
• Onion 1-2 pcs
• Dill 2-3 sprigs
• Vegetable oil 2 tbsp. l.
• Salt, ground black pepper taste

1. Like any other egg dish, scrambled eggs should be prepared only from fresh eggs.

   Eggs and onions

2. Pour vegetable oil into a well-heated frying pan. While the oil is heating, peel the onion and cut it into large strips. Place the onion in a frying pan, add salt and pepper to taste.

   Peel the onion and cut it into large strips

3. Fry the onion, stirring, over medium heat until soft and golden brown. Do not cover the frying pan; the onions should be fried.

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

4. It is important that the onions are well fried and not just soft. Since childhood, I remember that well-fried onions become slightly sweet.
5. While the onion is frying, finely chop the dill. When the onion is ready, use a spatula to form two indentations in the onion. Gently and carefully break the egg shell so as not to damage the yolk, and pour the contents of the egg into the recesses. This will prevent the eggs from spreading.

   Pour the contents of the egg onto the onion

6. Reduce heat to low and continue cooking.

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

7. If you want the yolk to remain liquid, you can turn up the heat and wait until the white has curled before serving. If you cover the pan with a lid, the white on top of the yolk will turn white and the yolk will become dense. Here - as you like.
8. It is important that the protein does not burn. Eating burnt eggs is still a pleasure.
   Usually the egg is fried over low heat for 4-5 minutes.

   

Probably the first thing a novice housewife masters is cooking scrambled eggs.
And having already mastered this simple dish, he begins to move further to the heights of culinary art.
Along the way, mastering more and more new recipes for egg dishes.

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

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

I prepare this dish in two layers. The first layer contains caramelized onions and whites, and the second, more tender and airy layer, contains shaken yolks with spices.
An interesting combination, isn't it? I like.

By the way, in order not to cry while cutting onions, my grandmother took cold 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 that hungry, then simply reduce the amount of food in proportion.

***

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 simple egg and onion dish.

Recipe

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

Dry the eggs on a kitchen towel or paper napkin.

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

Wash in cool water - this may help avoid shedding a lot of tears during further slicing.

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

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

We begin to combine eggs with onions. Break the first egg on something sharp; I’ll 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 “set” a little, then gently beat the yolks with a fork, trying not to touch the bottom layer.

Sprinkle your favorite spices on top. Be extremely careful if it contains salt. I like a seasoning with herbs and a mixture of peppers, so that's what I'll use.

Cover the dish with a lid, preferably transparent, so that you can easily observe the process of frying the eggs and onions.

As soon as the top layer is no longer liquid, the scrambled eggs are ready. You shouldn’t overcook it too much, 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.

To make it look nice, I suggest placing one piece with the yolk side up and the other with the onion side up.

Decorate her scrambled eggs.

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

After mastering this recipe, you will no longer be afraid of scrambled eggs.

Bon appetit!

Summer scrambled eggs with onions and tomatoes - a quick and tasty breakfast without the hassle. To prepare this dish you do not need to have any special culinary talents.

Eggs are a protein-rich product that gives you a good boost of energy throughout the day. They're easy to eat, which is why scrambled eggs are a classic morning favorite for many people. Combining the gift of chicken with vegetables is a great idea. Not only does the nutritional value of the dish increase, but its taste and color are also enriched. In addition to tomatoes and onions, you can add your choice to the eggs: sweet peppers, celery root, carrots, zucchini. The roots should be grated, sweet peppers and zucchini cut into strips or cubes. The dish combines the advantages of hearty, healthy scrambled eggs and the benefits of using seasonal vegetables. However, in winter, fried eggs with prepared tomatoes will be no less appetizing and desirable. You can add a piquant taste to the dish using grated cheese, which, when melted, creates a great combination with hot tomatoes. Chopped greens will provide scrambled eggs with a picturesque view and an additional set of vitamins.

Taste Info Egg Dishes

Ingredients

• medium-sized onion – 0.5 pcs.;
• tomatoes – 1 pc.;
• eggs – 2 pcs.;
• spices (salt, pepper) – optional;
• vegetable oil (for frying);
• greens - a small bunch.

How to cook fried eggs with tomatoes and onions

First of all, you need to prepare the vegetables. Cut the peeled onion into thin half rings. If you chop the onion into cubes, the taste of the dish will not change.

Tomatoes can be cut arbitrarily (in circles or quarters of circles). If you first scald the tomatoes with boiling water and remove the skins from them, the scrambled eggs will be tastier and healthier (many people do not like the presence of tomato peels separated from the pulp in their food).

It's time to fry the onions with butter in a preheated frying pan. If you don't like onions, you can cook without them. You can also replace white onions with red Crimean onions; I like scrambled eggs with them more than with onions.

As soon as the onions are browned, you need to add the tomatoes and fry the vegetables together for a few minutes. The tomatoes should become soft.

When the onions and tomatoes are fried, you need to pour the eggs into the frying pan, which you can first shake with a small amount of milk or cream. For lovers of fried eggs, you need to beat the eggs into the vegetables without scrambling them, and do not stir the contents of the pan until the end of cooking. Next, you need to bring the dish to readiness over low heat. At this time, you can chop the greens. If you cover the pan with a lid, the egg yolks will lose their brightness, but they will not be runny.

Scrambled eggs with tomatoes and onions are ready! Bon appetit.

We told you how to cook fried eggs with tomatoes and onions. But variations can be different; instead of fried eggs, you can make scrambled eggs. Simply crack the eggs into a small bowl, beat them with a fork with the spices and add some fried tomatoes to the pan on top. If, in addition to tomatoes, you want to add other additives, then add them along with the tomatoes, fry the vegetables a little and add broken eggs. In addition to vegetables, you can add thinly sliced ​​champignons, bacon, sausages, sausage and even seafood.

Step-by-step recipes for making scrambled eggs with onions: options with tomatoes, sausage, mushrooms

2018-05-17 Oleg Mikhailov

Grade
recipe

1918

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

11 gr.

Carbohydrates

5 gr.

146 kcal.

Option 1: Classic recipe for scrambled eggs with onions

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

Ingredients:

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

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

Pour the oil into an already heated frying pan standing on the switched on stove. While it reaches the desired temperature, remove the husks from the onions and cut them into thin slices. Rings and half rings do not look so beautiful in the finished scrambled eggs, but you can cut them this way 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, stirring and frying the onion slices vigorously. The color of the onion should become not just golden, but closer to brown.

We release the eggs into the cup one at a time to ensure they are fresh and free of shell fragments or droplets of blood. Spread the fried onions slightly apart, forming small funnels in which the bottom of the pan should be visible. Pour the eggs into the wells, distributing one yolk at a time.

We sharply increase the heat, add the onion and stir it carefully, without touching the yolk. As soon as the whites turn pale and lose their transparency, divide the scrambled eggs into parts, drawing lines 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: Quick recipe for original scrambled eggs with onions in a frying pan

Onion rings seem to be asking themselves to serve as an impromptu flower bed, and today we will plant fried eggs in it. The simplest combination of products and an equally modest “design”, and the scrambled eggs look more appetizing.

Ingredients:

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

How to quickly cook beautiful scrambled eggs with onions

For a truly beautiful dish, you will need an old-fashioned, massive and spacious steel frying pan. Set it level and turn on moderate heat; if you recently rinsed it, wait for the moisture to evaporate and wait another minute until it warms up well. Only after this, lower the temperature slightly and add the butter, let it melt slowly.

Peel off the husks and cut the onion crosswise, exactly in the middle. Cut two circles from each half 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 onions will brown quite slowly; there is time to carefully break and release the eggs. Do not spare a separate disposable cup for each, it will be more convenient to work with them later.

When the onion rings are sufficiently browned on the other side, turn them over again and sprinkle them generously throughout the pan with salt. Quickly and deftly pour in the eggs, placing the yolks inside the onion rings. We immediately turn the heat up to maximum and do not touch the eggs in the pan.

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

Option 3: Delicious scrambled eggs with onions and tomatoes

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

Ingredients:

• white salad onion;
• one large, fully ripe tomato;
• three fresh chicken eggs;
• salt and a spoon of sunflower oil.

How to cook

In a frying pan already heavily heated 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 will remain in the pan until the dish is ready, so at the first stage there should not be any fried slices.

Dissolve the tomato into thin slices, making sure to remove the dense part from the middle. If the scrambled eggs need to be really beautiful, do not remove the skin; the pulp alone will not provide brightness to the dish. 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.

Increase the heat a little, stirring the vegetables, evaporate the juice and, this time, fry them quite hot. Some tomato slices may begin to burn slightly, don’t worry, but don’t hesitate to proceed.

Having just started frying the tomatoes, release the eggs into a cup with slanted sides and, if desired, either whisk with a fork with salt and pepper, or simply add some salt. As soon as the frying pan “smells fried,” move the vegetables apart slightly 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 is advisable to do this immediately, placing a wide spatula under the bottom and turning the whole mixture 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 one more, for those who love the taste of uncooked yolks 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 they certainly grew without fertilizers.

Ingredients:

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

Step by step recipe

To ensure that the finished scrambled eggs are not only tasty, but also comfortable to eat, vegetables and sausage need to 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 thickness 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 has a strong aroma, add it to the onion and pour the oil from the plate into the frying pan again. Now you will probably need to add another spoonful of oil to fry the tomatoes.

Place the chopped tomatoes in the pan and turn them periodically with a spatula. Cook until the slices stop releasing 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 pan from vegetables in the form of three stripes from the sides to the center, pour two eggs into each 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 more suitable for sunflower oil. If you intend to add this flavor to the dish, it is worth replacing the butter with vegetable fat, perhaps even unrefined.

Ingredients:

• half a spoon of grated garlic;
• one hundred grams of champignons;
• three fresh, homemade eggs;
• small onion;
• a heaping spoon of “Traditional” butter;
• salt.

How to cook

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

Directly over the frying pan, 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, leaving enough for 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 maximum heat, stir it with a fork, preventing very large lumps from forming.

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 (these are the requirements of the recipe) and may roll off the spatula. It is convenient to cook the dish in the first three stages in a frying pan with a non-stick layer applied, and before the fourth stage, transfer it to a beautiful portioned frying pan without a long handle.

There are a huge number of options for preparing scrambled eggs. Most often it is served for breakfast, as it is a fairly satisfying and quick-to-prepare dish. I present to your attention scrambled eggs with onions recipe. Despite its simplicity, the dish turns out very tasty and will be liked by many, try it!

Ingredients

To prepare scrambled eggs with onions you will need:
chicken eggs - 2 pcs.;
onions - 1-2 pcs.;
vegetable oil - 2 tbsp. l.;
salt, ground black pepper - to taste;
sugar - a small pinch;

greens for serving (optional).

Cooking steps

Peel the onions, cut into quarters, and then cut each quarter into thin slices. In a frying pan well heated with vegetable oil, fry the onion with a pinch of salt and sugar.

Fry the onion over medium heat for 4-5 minutes (until golden brown), stirring.

Break the eggs into the pan so that the yolks are in the center of the onion mixture. It is desirable that the yolks remain intact.

Cook the scrambled eggs for about 3-4 minutes over low heat (the whites should be completely set). At the end of cooking, add salt and ground black pepper.

If you wish, you can sprinkle the finished scrambled eggs with onions with finely chopped herbs (I sprinkled with chopped green onions). The dish turns out to be nourishing and quite tasty; it will perfectly diversify your daily menu.