How to cook eggs with onions. Eggs with onions
Do not know what delicious to cook for breakfast so that all your family members remain well-fed and happy? Today we will tell you how to cook scrambled eggs and onions and please everyone, without exception!
Scrambled eggs with tomatoes and onions
Ingredients:
- egg - 4 pcs.;
- onion - 1 pc.;
- - 1 PC.;
- spices;
- vegetable oil - 2 tbsp. spoons.
Preparation
Pour a little vegetable oil into the pan, heat it up and throw in the finely chopped onion. Fry it quickly, add the tomato cut into thin slices, salt and pepper to taste and gently break the chicken eggs. We bring the eggs to readiness and transfer to a beautiful dish.
Scrambled eggs and onions recipe
Ingredients:
- egg - 3 pcs.;
- onion - 2 pcs.;
- filtered water - 3 tbsp. spoons;
- spices;
- vegetable oil.
Preparation
So, we clean the bulbs, chop finely with a knife and sauté in heated vegetable oil until golden. Then add a little water and simmer for a while, until the liquid evaporates. Salt, pepper to taste, gently break the eggs and fry for 4 minutes, until tender, turning over to the other side if necessary. Next, carefully transfer the scrambled eggs to a dish and serve.
Scrambled eggs with cheese and onions
Ingredients:
- egg - 5 pcs.;
- onion - 1 pc.;
- garlic - 2 cloves;
- cheese - 50 g;
- mushrooms - 100 g;
- spices;
- olive oil - to taste;
- milk - 50 ml.
Preparation
We clean the vegetables: process the mushrooms, cut into slices, and finely chop the onion and garlic. Heat the olive oil in a frying pan, put the mushrooms first, and then the onion and garlic. Fry everything together for 3-4 minutes, mix and season with spices. Then pour the eggs, beaten separately, into the pan, sprinkle with grated cheese and fill in with milk. Mix thoroughly and fry over medium heat. When the mixture grasps a little, we begin to stir everything gently with a spatula so that the scrambled eggs with mushrooms and onions cook evenly.
Scrambled eggs with onions and carrots
Ingredients:
- egg - 8 pcs.;
- sour cream - 3 tbsp. spoons;
- carrots - 2 pcs.;
- flour - 2 tbsp. spoons;
- vegetable oil;
- parsley;
- spices.
Preparation
Peel the carrots, grate them on a fine grater, add sour cream, add flour and salt to taste. After that, put the mass in a frying pan, fry in vegetable oil until golden brown, then fill it with eggs and fry until tender.
Scrambled eggs with onion and sausage
Ingredients:
- egg - 4 pcs.;
- tomato - 0.5 pcs.;
- sausage - 4 slices;
- spices;
- green onions- taste;
- butter.
Preparation
Chop the sausage into strips, and rinse and chop the tomato and green onion. Melt the butter in a skillet over medium heat, spread the sausage and lightly fry on all sides. Then we lower the fire to the minimum and break the eggs. Salt, pepper the dish to taste and fry under a closed lid until tender. After that, sprinkle the eggs with chopped green onions and serve with fresh vegetables and herbs.
Scrambled eggs with lard and onions
Ingredients:
Preparation
Cut the bacon into strips or small cubes. Then we put it in a frying pan and heat it, and then fry it over medium heat until soft. We clean the onion and chop it into thin half rings, and then throw it to the bacon. Lower the fire and pass the onion, stirring, until soft. Next, gently break the eggs, salt, pepper to taste and, if desired, lightly stir with a spatula. At the end of cooking, sprinkle the finished scrambled eggs with chopped herbs and serve.
Step-by-step recipes for cooking scrambled eggs with onions: options with tomatoes, sausage, mushrooms
2018-05-17 Oleg MikhailovGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
7 gr.
11 gr.
Carbohydrates
5 gr.146 kcal.
Option 1: The classic recipe for scrambled eggs and onions
Any young housewife who decides to connect her life with an experienced bachelor will have to go through the test of scrambled eggs. And it is impermissible to make a mistake here - it is unlikely that your chosen one has not learned to create from simple products culinary masterpieces... But, jokes aside, for whatever reason you had to cook simple scrambled eggs- there is no reason to do it somehow.
Ingredients:
- eggs, selected and the freshest - 3 things;
- a couple of small white onions;
- three sprigs of tender dill;
- salt;
- two tablespoons of oil.
Step by step recipe classic scrambled eggs with onion
Pour the oil into an already heated frying pan, which stands on the switched on stove. Until it reaches the desired temperature, remove the husks from the bulbs and cut them into thin slices. Rings and half rings do not look so beautiful in ready-made scrambled eggs, but you can cut it this way if you prefer.
Throw a pinch of large crystals of table salt into the heated oil, stir with a spatula and put the chopped onion. Set the heating to medium, stirring occasionally, fry the onion slices vigorously. The color of the onion should become not just golden, but closer to brown.
We release eggs one by one into the cup to make sure that they are fresh and that there are no fragments of the shell or droplets of blood. Move the fried onions slightly, forming small funnels, in which the bottom of the pan should be visible. Pour the eggs into the recesses, distributing one yolk at a time.
We sharply increase the heat, add the onion and stir it gently, without touching the yolk. As soon as the protein turns pale and loses its transparency, divide the eggs into parts, drawing a line between the yolks with a spatula, pick them up one at a time and put them on a plate, sprinkle with chopped dill, add salt and pepper to taste.
Option 2: A quick recipe for the original scrambled eggs and onions in a pan
Onion rings seem to be asking themselves to play the role of an improvised bed, and today we will plant fried eggs in it. The simplest combination 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 oil;
- salt, a spoonful of chopped dill.
How to quickly cook beautiful scrambled eggs and onions
For a truly beautiful dish, you need an old-fashioned, massive and spacious steel pan. Set it evenly and turn on moderate heat, if you have recently rinsed, wait for the moisture to evaporate and wait another minute until it warms up well. Only then lower the temperature slightly and add the butter, let it melt slowly.
We peel off the husk and cut the onion across, exactly in the middle. Cut off two circles from each of the halves and carefully separate the two largest rings from each. We put them in hot oil so that they lie freely and do not touch, fry on both sides.
The onion will ruddy rather slowly, there is time to gently break and release the eggs. Do not regret for each individual disposable cup, it will be more convenient to work with them later.
When the onion rings are brown enough on the other side, turn them over again and sprinkle heavily with salt throughout the pan. Pour the eggs quickly and dexterously, placing the yolks inside the onion rings. We immediately turn on the heating to the maximum, do not touch the eggs in the pan.
Sprinkle with dill, which has begun to cloud the white, and for the sake of variety, you can slightly tint the yolk with paprika grated into powder.
Option 3: Delicious scrambled eggs with onions and tomatoes
This scrambled eggs only have names - innumerable, and even more recipes. If two professional culinary specialists agree in an argument, counting the number of dishes on their fingers, the score will go to tens. Let's take from this variety one of the simplest, and at the same time delicious.
Ingredients:
- white salad onion;
- one large, fully ripe tomato;
- three fresh chicken eggs;
- salt and a spoonful of sunflower oil.
How to cook
Into a frying pan already strongly heated with oil, quickly cut the peeled and washed onion into small, up to half a centimeter, squares. Stir and fry until a medium-colored blush. Be careful, the onions will remain in the pan until the dish is ready, so there should be no fried slices at the first stage.
Dissolve the tomato in thin slices, be sure to remove the dense part from the middle. If the scrambled eggs are supposed to be really beautiful, do not remove the skin, the flesh alone will not provide brightness to the dish. We put tomato slices to the onion sauté and immediately crush them with a spatula or a fork with powerful teeth - this way the juice will stand out faster.
Increase the heat a little, stirring the vegetables, evaporate the juice and, this time, fry them hard enough. At the same time, some tomato slices may start to burn slightly, do not worry, but do not hesitate with further actions.
As soon as you start frying the tomatoes, release the eggs into a bowl with sloping walls and, if desired, either loosen with a fork with salt and pepper, or simply add salt. As soon as the frying pan smells like fried, move the vegetables apart a little if you want to get fried eggs, or pour the loose eggs right on top of the frying.
For different options for ready-made scrambled eggs, there will be two different ways action. We just mix the scrambled eggs, and it is advisable to do this right away, bringing a wide spatula under the bottom and turning the whole mass over. For the sake of a neat fried egg, you will have to fuss, gently stirring and turning the protein and vegetables with a long fork.
Option 4: Hearty scrambled eggs with onions, sausage and tomatoes
If your grandmother'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 they certainly grew without fertilization.
Ingredients:
- a pound of hunting sausages;
- two onions and the same number of large tomatoes;
- a couple of tablespoons of oil;
- six eggs;
- salt and pepper:
- parsley and onion feathers.
Step by step recipe
To make the finished scrambled eggs not only tasty, but also comfortable to eat, vegetables and sausage need to be cut relatively finely. Dissolve the onion no larger than the quarters of the rings, perhaps it should not be smaller. Cut the tomatoes into slices as thick as the little finger, and the smoked sausages-sausages into two-centimeter pieces.
Heat the oil in a frying pan, fry the onion until blush and put it on a plate, drain the oil back. While stirring, fry the sausage to a strong aroma, send it to the onion and again pour the oil from the plate into the pan. Now you will probably need to add another spoonful of oil to fry the tomatoes.
We spread the chopped tomatoes in the pan, periodically turn them over with a spatula. Cook until the slices stop secreting juice, shrink and darken at the edges. Immediately return the previously fried foods to the pan, sprinkle with only dill for now and mix.
Having freed the bottom of the pan from the vegetables in the form of three strips 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 mushrooms
Garlic smell is more suitable sunflower oil... If you intend to add this flavor to a dish, it is worth replacing the butter with vegetable fat, perhaps even unrefined.
Ingredients:
- half a spoonful of grated garlic;
- one hundred grams of champignons;
- three fresh, homemade eggs;
- small onion;
- a spoonful of "Traditional" butter;
- salt.
How to cook
Rub the garlic in hot oil, warm it up to a blush and take it out, you won't need it anymore. We send quarters to fat onion rings, warm up to the first blush.
Directly over the frying pan, quickly cut the mushrooms, washed and very well dried from moisture. Stir the sautéing and heat up for up to a quarter of an hour, the mushrooms should become soft.
We carefully divide the eggs into yolks and whites in any convenient way. Salt the products in the pan, with a margin for eggs, move the sauté oven apart, freeing the middle of the pan. Pour the protein onto the bottom of the pan and turn on the 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 heating. When transferring scrambled eggs to a portioned plate, be careful, the yolks are half-baked (these are the requirements of the recipe) and can roll off the spatula. It is convenient to cook the dish in the first three stages in a frying pan with an applied non-stick layer, and before the fourth, transfer it to a beautiful portioned frying pan without a long handle.
Step 1: prepare the ingredients.
First, put chicken eggs on the kitchen table and let them warm up a little until room temperature.At the same time, use a kitchen knife to peel onion... We wash it under cold running water from sand and any other contaminants.
Then dry the vegetable with paper kitchen towels, place it on a cutting board and cut it into rings, half rings, cubes or quarters. It is desirable that the thickness of the pieces does not exceed one centimeter.
We shift the chopped onions into a deep plate and put on the countertop the rest of the products that will be needed to prepare the dish.
Step 2: prepare scrambled eggs and onions.
Then we put on medium heat frying pan and pour vegetable oil into it.
After one or two minutes, lower the chopped onion there. Passing it to transparency and light plaque golden crust stirring occasionally with a kitchen spatula.
Then fill in vegetable three tablespoons purified water and extinguish his until complete evaporation liquids.
After that, very carefully put the chicken eggs in the pan, act slowly so as not to damage the yolks. 
Reducing fire to a level between small and medium. Sprinkle the egg white to taste with salt and black pepper and continue to prepare the dish one or two minutes.
Then cover the pan with a lid and bring the aromatic food to full readiness for another 2-3 minutes... During this time, the egg white will harden a little, and the yolk will remain liquid and take on the correct round shape.
Step 3: serve scrambled eggs and onions.
Scrambled eggs and onions are served hot immediately after cooking as a main course. If desired, sprinkle each portion with chopped dill, parsley, green onions or cilantro before serving. And in order to diversify your dinner, lunch or breakfast, you can supplement this dish with salad from fresh vegetables, cereals from different cereals, pasta, sausage, chicken stew, fried fish or other meat dishes... Enjoy delicious and simple food!
Bon Appetit!
Instead of vegetable oil, you can use butter or margarine;
Very often, onions are replaced with green ones;
A minute before the end of cooking, eggs can be sprinkled with chopped hard cheese;
Instead of black ground pepper, you can use allspice, curry or paprika;
If you don't like runny yolk, turn the eggs over to the other side after two minutes of frying and cover the pan with a lid. Then cook the dish for another 2-3 minutes, remove it from the stove and let the eggs stand under the lid for a couple of minutes. After this time, you can start tasting, the yolk with protein will be completely cooked!
An omelet with onions turns out to be spicy and very tender. At the same time, there is no pungent smell or taste of onions. Such a dish will become especially relevant in autumn and winter, when vitamin C is especially needed.
Onion omelette - basic cooking principles
To make an omelet, you can use onions, greens, lettuce or leeks. You can not feel sorry for him, this is the case when there is never a lot of onions. The more onions you add, the tastier the omelet will be.
First of all, onions are peeled, washed and chopped with thin feathers or half rings. Then it is fried until golden brown in heated vegetable oil. Green onions are not fried, but spread in a pan and simmered for a couple of minutes so that it becomes soft.
While the onion is cooking, prepare the omelet mixture. For this, milk and eggs are combined in a deep container. Season everything with spices and salt. Shake until a homogeneous mixture is obtained.
Fried onions are poured with the resulting mixture and cooked for ten minutes.
The omelet can be diversified by adding vegetables, sausage, cheese, etc.
An omelet is prepared not only in a frying pan, but also in an oven or slow cooker.
Recipe 1. Omelet with onions
Ingredients
chicken eggs - six pcs.;
olive oil - 50 ml;
milk - 150 ml;
three sprigs of cilantro;
four onion heads;
a mixture of peppers;
sea salt.
Cooking method
1. Peel the onions, wash them and chop them into thin feathers or half rings.
2. Beat the cooled eggs with a whisk until light foam appears. Season egg mixture salt and pepper mixture, pour in milk and beat again until smooth.
3. Heat the olive oil in a skillet. Place the onion in it and fry, stirring regularly, until golden brown. Salt the onion and season with spices. Make sure that it does not burn, otherwise the dish will be spoiled.
4. Stir the omelet mixture again and gently pour over the fried onions. Cover and cook for another four minutes.
5. Remove the lid, sprinkle the omelet with finely chopped cilantro and turn off the heat. Transfer to a plate, cut into segments and serve with ketchup or sour cream.
Recipe 2. Omelet with onions and sausages
Ingredients
chicken eggs - five pieces;
150 g sausages;
freshly ground pepper;
five fresh tomatoes;
onion head;
vegetable oil;
flour - 30 g.
Cooking method
1. Peel the head of the onion, wash and chop into small pieces.
2. Free the sausages from the film and cut into circles.
3. Preheat a skillet with oil. Transfer the onion into it and fry until transparent. Add the sausages and cook for another five minutes.
4. Wash, wipe and cut the tomatoes into small cubes.
5. Combine milk with eggs and flour in a deep container. Whisk everything together until smooth. Season with salt and spices. Stir. Transfer the resulting mixture to an ovenproof dish, top with tomatoes and fried onions with sausages.
6. Bake the omelet at 200 C for 25 minutes. Then cool slightly the omelet, chop it portioned chunks and serve with pita bread or fresh loaf.
Recipe 3. Double-sided omelet with onions
Ingredients
30 ml olive oil;
chicken eggs - three pcs.;
a mixture of peppers;
two onion heads;
salt;
150 ml of milk;
cheese - 100 g.
Cooking method
1. Peel and finely chop the onion.
2. Pour olive oil into a hot skillet, add chopped onion and fry until lightly browned.
3. Beat eggs with olive oil and milk with a fork. Season with salt and stir.
4. Gently pour the mixture over the sautéed onions, adding a little more oil.
5. When the omelet is lightly grabbed, push back the edge with a spatula and wait until the liquid layer fills the resulting void. Lift the pan by the handle and move it from side to side. The omelet should move freely along the bottom. After a couple of minutes, turn the omelet over, sprinkle with grated cheese, pepper and cook for a couple more minutes.
Recipe 4. Omelet with onions and mushrooms
Ingredients
eggs - four pcs.;
cream - 50 ml;
cheese - 50 g;
ground black pepper;
two onion heads;
dry aromatic herbs;
a few sprigs of parsley;
baking soda;
ten champignons;
a piece of butter.
Cooking method
1. Wash the peeled bulbs under the tap and chop them with thin feathers or half rings.
2. Dissolve a piece in the pan butter and fry the onion in it until soft.
3. Gently drive eggs into a bowl, add cream, chopped parsley and finely grated cheese. Season with salt, pepper, and place baking soda on the tip of a knife for a fluffy omelet. Shake with a fork until smooth.
4. Clean the champignons, wipe with a damp cloth and cut into thin plates. Add mushrooms to onions and fry, stirring regularly, until all the liquid has evaporated.
5. Spread the onion with mushrooms on the bottom of the pan and fill with the omelet mixture. Reduce the heat by making it slightly above average. Fry until tender. Do not cover the pan with a lid.
Recipe 5. Omelet with leeks and olives
Ingredients
50 ml of butter;
eggs - four pcs.;
leek stalk;
several pieces of olives;
Cooking method
1. Rinse the leeks, chop them into rings and fry in butter until transparent.
2. Drive the eggs into a deep container and beat them with a whisk. Salt and add finely chopped greens. We mix.
3. Pour the fried onion with the resulting mixture and cook the omelet for about five minutes.
4. Cut the cheese into slices. Grind the olives into thin rings. We spread the cheese and olives over the entire surface of the omelet. We send it to the oven for ten minutes.
5. Take out the finished omelet, cut it into slices and serve with ketchup or sauce.
Recipe 6. Omelet with onions and soy sauce
Ingredients
two onion heads;
five eggs;
100 ml of soy sauce.
Cooking method
1. Peel the onion, rinse it, cut it into quarters and chop it into thin slices.
2. Place the onion in a preheated skillet with vegetable oil and fry until golden brown.
3. Pour the soy sauce into the fried onions and simmer, stirring occasionally, over low heat until some of the liquid evaporates. Transfer the cooked onion to a plate.
4. Break eggs into a hot pan and fry over high heat, stirring constantly with a spatula. You should get a kind of egg crumb.
5. Add to the eggs fried in soy sauce onion and mix. Serve with pickles or vegetable salad.
Recipe 7. Omelet with onions, carrots and bell peppers
Ingredients
onion head;
50 ml of milk;
carrot;
bell pepper pod;
three eggs;
spices.
Cooking method
1. Chop the peeled onion head into thin quarter rings and fry on olive oil to transparency.
2. Peel the carrots and grind them into coarse shavings. Add to the onion and cook for about five minutes, stirring regularly.
3. Bell pepper free from the stalk and seeds. Cut into thin strips, add to the rest of the vegetables and fry everything together for a couple of minutes.
4. Beat eggs with milk and spices. Fill the vegetables with the mixture and sprinkle with fresh chopped herbs.
Recipe 8. Omelet with green onions and cheese
Ingredients
green onions - 50 g;
sea salt;
eggs - three pcs.;
two tablespoons of milk;
vegetable oil - 30 ml;
white bread - a slice.
Cooking method
1. White bread soak in milk until mushy. Add eggs to the mixture and beat with a fork.
2. Rinse the onion and dry it on a paper towel. We crumble into rings. Three cheese on a medium grater. Add cheese, green onions to the egg mixture and stir.
3. Transfer the omelet mass to a heat-resistant form and put in the oven. We bake at 180 C until tender.
Recipe 9. Omelet with onions and chicken
Ingredients
chicken breast;
allspice;
four chicken eggs;
Bay leaf;
onion head;
three tablespoons of milk;
ground black pepper;
40 g butter.
Cooking method
1. Wash the chicken breast under the tap, dry it with paper towels. If there is skin and bones, remove them. We place chicken breast in a saucepan with water and put on fire. When the contents start to boil, remove the foam and add allspice and bay leaves. Salt and cook for 25 minutes. We take out the finished chicken breast from the broth, cool it and tear it into fibers with your hands.
2. We peel the onion, wash it and chop it into thin half rings.
3. Break eggs into a deep plate, pour in milk, salt, season with spices and shake with a whisk until light foam appears.
4. Melt the butter in a frying pan. Put onions in it and sauté over low heat until transparent. Add the chicken and cook for just a minute. Salt and season with pepper. Put the fried onion and chicken in the egg mixture and stir.
5. Wipe the pan with a paper towel and put it back on the fire. Put a piece of butter and wait for it to melt. Then put the omelet mass into it. As soon as the omelet grabbed, gently turn it over and continue cooking on the other side.
Pour the beaten eggs over the onions when they are only lightly browned to avoid overcooking.
You can cook an omelet on a creamy, olive or any other vegetable oil.
If you beat the whites into a fluffy foam and add them at the very end, the omelet will turn out to be guaranteed fluffy.
Add a little sour cream or mayonnaise to the omelet mixture to give the finished omelet a mild, creamy taste.
Probably the first thing that a novice hostess masters is cooking eggs.
And having already mastered this simple dish, he begins to move on to the heights of the culinary art.
On the way, mastering more and more new recipes for egg dishes.
So, quite naturally, it happened to me. Moreover, after a while I discovered that such egg dishes had accumulated in my arsenal for a whole small section.
Eggs for breakfast do not get bored because there are a lot of recipes for their preparation. It would seem that I have already told about everyone, but no - scrambled eggs and onions I forgot.
I prepare this dish from two layers. The first layer contains caramelized onions and proteins, and the second, more tender and airy, contains shaken yolks with spices.
An interesting combination, isn't it? I like.
By the way, so as not to cry when slicing onions, my grandmother took cold water into her mouth. This proprietary method does not help me, unfortunately.
I will cook at once for three medium portions, if you are not so hungry, then simply reduce the amount of food proportionally. For scrambled eggs and onions, we need:
***
- 1 - large onion;
- 1 - a piece of butter;
- 1 - a sprig of dill;
- salt, pepper, spices - to taste.
Here are all the simple ingredients. simple dish from eggs and onions.
Recipe
First, as expected, wash the eggshells in cool water.
Dry the eggs on a kitchen towel or paper napkin.
We turn on the stove to a medium power level. We take a frying pan with thick walls, put a piece of butter in it.
Mine in cool water - this can help not shed many tears during further slicing.
We do not cut it very finely, otherwise the onion will burn.
Fry it until golden brown, we can say caramelize it, stirring occasionally.
We start to combine eggs with onions. We break the first egg on something sharp, I will use a knife out of habit. We try not to drop the shell.
We do the same with the others, even if they are against it.
Let the egg whites "grab" a little, then gently shake the yolks with a fork, trying not to touch the bottom layer.
Sprinkle on top with your favorite spices. Be extremely careful if it contains salt. I love the herb and pepper mixture, which is what I will be using.
We cover the dish with a lid, preferably transparent, in order to easily observe the process of frying eggs with onions.
As soon as the top layer has ceased to be liquid, the scrambled eggs are ready. Do not 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.
We spread a portion of scrambled eggs on a plate.
I suggest that it be beautiful, put one piece with the yolk up, and the second with the onion up.
We decorate her scrambled eggs.
That's all! The entire cooking process took us no more than fifteen minutes. The unusual two-layer dish "eggs and onions" is ready. It is best served with fresh vegetables.
After mastering this recipe, you will no longer be afraid of any scrambled eggs.
Bon Appetit!