Appalachia Appalachian Food

Eggs and Onions

Eggs and Onions comfort food

We love eggs around the Blind Pig house. We like them in any form that we can cook up. We especially love the ones that are delivered straight to our backyard from our sweet hens. The girls went through a rather dry spell back before Christmas. All three of the hens were molting. Now I don’t know what molting feels like…but by the way molting looks I totally understand why they didn’t give us any of their pretty green eggs during the process.

For quick suppers we sometimes have scrambled egg sandwiches or fried egg sandwiches. Sometimes if I want to mix it up I make an omelet or eggs and onions.

I believe every culture has a version of eggs and onions. A quick google search will bring up tons of results, some of which are complicated with a lot of ingredients with others being very simple-like my version.

Eggs and Onions

  • 3 – 4 eggs beaten
  • 1 cup very thinly sliced onion (more or less depending on your taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • oil or butter for frying

Easiest egg and onion recipe

 

Beat eggs in a bowl; stir in salt and pepper. Stir in onions.

Fry egg onion mixture in a heated cast iron pan until brown on both sides.

Most egg and onions recipes instruct you to pour all the egg mixture into the pan and cook it as you would an omelet. I like to pour a little bit at time in to cook, sort of like making pancakes.

Cooking the eggs and onions in small batches allows for crispier edges. I like crispy edges.

Print Eggs and Onions Recipe(right clink to open link and print recipe)

Best egg and onion recipe

Eggs and onions go great with regular breakfast type foods – think biscuits, toast, bacon or sausage. The dish also goes very well with a piece of toast and a salad. I like mine with a side of cocktail sauce. I know go ahead and say it I’m a weirdo. At least that’s what the rest of my bunch says about my love of cocktail sauce.

For another of my favorite egg dishes go here: Eggs with Tomatoes and Cheese.

Tipper

 

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26 Comments

  • Reply
    Chuck Howell
    August 27, 2016 at 5:51 pm

    Tomato Egg……..Saute tomato chunks in butter, in a sauce pot with lid on. After about five minutes break fresh eggs onto the tomatoes. Cover and poach soft. Salt pepper on toast. Sum Good!
    Chuck

  • Reply
    Ed Ammons
    February 16, 2016 at 9:59 pm

    I reckon my comment about cooking an egg inside a big onion ring never made it through the cloud or whatever it is they call it nowdays. Anyway, you slice a big onion (or a little onion if you have little eggs) and start the biggest rings you can get to frying. When they are done enough to turn, you flip them over then break an egg inside each one and let it fry. I am a fan of Cholula Chipotle sauce, so I splash a few glugs of that on it along with some chopped onion that didn’t make the cut as well as some grated cheddar if I am feeling particularly cheesy that day. Then one more flip for a minute or three and it’s ready to eat.
    Do I have egg on my face?

  • Reply
    Glenda Beall
    February 16, 2016 at 1:45 pm

    Tipper this is a great dish. I love, love eggs. I eat very little meat now, but I have eggs every day and that is my protein, along with tuna or salmon sometimes. I have always liked to put green onions and green peppers in my scrambled eggs. I don’t always make an omelet, just add the veggies. We grew up on a farm and we had eggs, grits and biscuits with bacon or ham for breakfast and most of the time we had the same meal for supper.
    In the middle of the day, we had almost all vegetables with maybe a pork chop or piece of chicken. That was in summer when the garden was in and food was plentiful.
    I love the way you remind me of things I like.
    Of course, I like you and I am happy to see your post in my list to read.

  • Reply
    Al Glenn
    February 16, 2016 at 7:05 am

    Tipper, your email seems not to work this morning … ??? Like A Story and a Smile

  • Reply
    kenneth o. hoffman
    February 15, 2016 at 9:10 pm

    Tipper: i,m like you folks , i love eggs in any fashion, i will try your eggs and onions tomorrow morning. regards from rainey western washington. k.o.h

  • Reply
    Rev. Rose Marie "RB" Redmond
    February 15, 2016 at 5:58 pm

    When I was a teenager, our Mom introduced me to eggs scrambled with finely diced green onion tops (saute diced green onion tops in butter then add beaten eggs, salt and pepper). It was an instant love affair, and I ate them often during summer months when both were plentiful in the garden and the hen house.
    In the past decade though, I’ve developed a terrible allergy to onions that sends every fluid in my body for an opening like I’ve been poisoned, and it’s sad cause I love onions. But I have found that using a small amount of leeks or chives in a dish is generally tolerable if I don’t over-do, so I substitute those when I want this favorite egg/onion dish.
    I like my eggs cooked very soft whether they’re boiled, fried or scrambled. Sometimes I’ll add a bit of diced bread older to a scrambled egg before cooking it. I like that too.
    I once saw a T-Shirt that I liked a lot. It had pictures of chickens roaming on the front with the words,
    “My pet makes me breakfast. Does yours?” LOL
    God bless.
    RB
    <><

  • Reply
    Chuck Howell
    February 15, 2016 at 5:55 pm

    Ramps from the Cheat mountains of West Virginia with eggs. Boy Howdy. Sum Good!

  • Reply
    Terry Stites
    February 15, 2016 at 3:05 pm

    We can hardly wait for spring. Wild onions and eggs are a sure sign of warmer weather.

  • Reply
    Ed Ammons
    February 15, 2016 at 1:23 pm

    My favorite way to eat eggs are in chicken and dumplings. When my father cleaned a hen, he saved the heart, gizzard and liver as did most people back then. But unlike most people I knew, he saved the unlaid eggs. They were mostly yolk and were stair-stepped down from the size of a normally laid egg yolk to smaller than a pea. I have no particular predilection for hearts and gizzards in my chicken and dumplings but I would fight you for the livers (which I call brown dumplings) and for these little orbs of golden goodness.

  • Reply
    Ken Roper
    February 15, 2016 at 1:23 pm

    Tipper,
    I called Donna Lynn at the radio station today and requested “Angels Rock Me To Sleep” by Chitter and Chatter. It was the 2nd song she played after 1 o’clock and she said she just loved their 2-part songs. Donna usually don’t come in on Mondays, but she told me she let her boss off today…Ken

  • Reply
    PinnacleCreek
    February 15, 2016 at 12:34 pm

    Reading through the posts make me long for the days when we raised many chickens on the farm. There were little individual pens where the Mama with chicks was separated for safety. Chicks were bought also and raised. For whatever reason we even tried our hand at raising guineas.
    Adding peppers and onions to an egg can certainly make a fast and nutritious meal. Keeping meals simple is one of the best ways to stay healthy, and it sure beats those ready made meals with 50 ingredients we can’t pronounce. I have found sometimes the simple cooking takes less time than the ready made frozen we place in microwave for 5 minutes.
    One of my most vivid memories that I have posted before. I made an early morning visit, and the strong odor of cooking ramps was apparent as I got out of the car. They were cooking ramps and eggs. That is on my bucket list, but want to make sure no visitors expected for a few days. I have a little patch devoted to onions, garlic, chives, and ramps. Meanwhile, Tipper, I will cook the onions with anything the law allows.

  • Reply
    Ken Roper
    February 15, 2016 at 12:12 pm

    Tipper,
    I ain’t never ate a Green Egg, but I know about them and I hear they’re chlorestoral free. A friend tried to give me a couple dozen last year but I refused. I know, something is wrong with me, but I ate those homeade eggs most of my life, until I got married and moved to the Big City to work. (We had Chocolate Gravy alot too) But now, I buy those white eggs from the grocery store, and I have eggs often. Seems when nothing else is what I want, a good ole egg sandwich always hits the spot.
    We had lots of chickens when I was just a little feller. Daddy nailed dynamyant boxes on the back of our house, filled ’em with hay, and if your arms was long enough and the windows didn’t stick, you could gather eggs without going outside. That was cool! …Ken

  • Reply
    Carol Rosenbalm
    February 15, 2016 at 12:03 pm

    Tipper my husband & I eat hot sauce on our cooked cabbage! Delicious! I’ll have to try your recipe!

  • Reply
    b. Ruth
    February 15, 2016 at 11:03 am

    Tipper,
    and Patsy….wait on the rooster…or all your eggs will be fertile…When you decide to multiply your flock. Add the rooster and hope a hen goes broody…nothing like baby chicks…but then it is a lot of feed to grow them to hopefully laying hens…our luck we always had more roosters…ha
    Just sayin’
    Thanks,

  • Reply
    Quinn
    February 15, 2016 at 9:39 am

    My 4 hens have taken the winter off, mostly…though every now and then I’ll get an egg or two, which makes me wonder if they’ve been laying them under the barn on all the other days. I sure hope not!
    That picture of the onion slices and egg in the pan made my mouth water for a fried egg sammish with loads of onions. It will have to be supper, not breakfast, because I’m out of bread til grocery shopping this afternoon. A good supper to look forward to after another very very very cold day 🙂

  • Reply
    b. Ruth
    February 15, 2016 at 9:35 am

    Tipper,
    Forgot to mention how good your eggs and onions look all fried up…
    If I went to that trouble, I probably would add a little bell pepper, (have chopped in the freezer0, a bit of bacon or ham, some drained diced tomato or fresh and make a large omelet…just sayin’!
    My Dads favorite breakfast in the summer was…hot biscuits slathered in butter with jelly, honey or apple butter on the side, sliced red tomatoes and a big skillet of the best creamed corn in the world, he poured his corn over his hot buttered biscuits…I could never make my creamed corn in a iron skillet like he did…
    Thanks Tipper,

  • Reply
    Shirley
    February 15, 2016 at 9:30 am

    I can see liking cocktail sauce with your eggs; I used to make bacon and egg sandwiches frequently for a quick meal when my girls were growing up and i’d put ketchup on them (or catsup depending on your preferential spelling). Cocktail sauce is basically ketchup mixed with horseradish and I like both, so I just might have to try it sometime soon!

  • Reply
    b. Ruth
    February 15, 2016 at 9:24 am

    Tipper,
    I love a good breakfast…Once in a great while, I will get in the mood and wake enough to make biscuits, eggs, ham or bacon, grits, gravy, fruit peaches or pears….
    My husbands favorite for breakfast or supper is Goldenrod eggs…served on toast.
    We had eggs in the basket yesterday with a non-healthy little slice of leftover sandwich spam.
    This morning with this little skiff of ice, sleet and freezing rain mix…some stick to your ribs Oatmeal, Cream of Wheat or if I wake up a bit more…pancakes!
    Thanks Tipper,
    PS…After sharing, I have one left-over truffle from Valentine’s Day…Nope I’m saving it for a special occasion, not with my coffee this morning for breakfast…hummm, well maybe….Nope, I will not eat the last one!

  • Reply
    Patsy
    February 15, 2016 at 9:09 am

    I don’t believe I ever heard of “eggs and onions” all by themselves before. I think I will have to try them…maybe in a roll your own!
    I’m hoping to get some backyard chickens in the Spring. I live in a city that allows hens but no roosters; wonder if I could sneak one in anyway?

  • Reply
    Shirl
    February 15, 2016 at 9:08 am

    When I scramble eggs, the only thing I add is milk-lots of milk. I used to leave early for work so I could get an omelet from the cafeteria before I started my day. They were the best I had ever eaten. Extra mushrooms made it even better. Then one day I watched the cook preparing it. She added three eggs to the dish! From then on, I ordered a half omelet and still got two eggs. Glad my doctor never found out!

  • Reply
    Ron Stephens
    February 15, 2016 at 9:03 am

    I like crispy edges to. Robert Ruark wrote about edges ‘like Belgian lace’ in ‘The Old Man and the Boy’. That’s the way I like fried eggs but one would have no luck trying to find them like that out in the wide world. They are a DIY thing for sure. The only way I know to do it is get the skillet very hot before the eggs go in, crisp the edges and time the remove by how hard one wants the yellow. Yum.
    I expect breakfast is the most important meal of the day but gets the least attention. On the mini-farm growing up we had to eat well for the day ahead. We had home-grown pork, very firm and white, not smushy and gray, biscuits, gravy, maybe fried potatoes. I don’t need that much any more but its a fond memory.

  • Reply
    Leilani Worrell
    February 15, 2016 at 8:54 am

    I picked up a recipe from a South American friend of my roommate. Basically, you brown a pound of hamburger, a sliced or chopped onion, and one large chopped tomato, drain it, then start breaking eggs into the pan (over the meat mixture) until you have enough — usually about a dozen. When the eggs are set to your liking, season with salt and pepper to taste, and dish up spoonfuls. I used to serve this with toast. It is a very filling, protein-rich meal; unfortunately, my husband loathes onions, so I have to make just enough for one (me!). I always enjoy your posts — they brighten up my day and bring back some happy memories (like the egg recipe — I haven’t thought of that roomate’s friend in years). Thanks!

  • Reply
    Tipper
    February 15, 2016 at 8:40 am

    Dolores-thank you for the comments!! You can go here to learn more about the breed of chickens that lay green eggs: https://blindpigandtheacorn.com/blind_pig_the_acorn/2012/10/easter-eggers.html Have a great day!

  • Reply
    Ron Banks
    February 15, 2016 at 8:26 am

    That looks good except for the cocktail sauce. I guess that is one of those sauces you either really like or really don’t. I am the latter.
    I make an egg dish I got from my sweet little sis in law’s daddy out in Oklahoma.
    He was a funny guy but cancer took him way too soon from this earth.
    The dish is called, Roll your own.
    Basically you scramble eggs with whatever you want to put in them, bacon,sausage, tomatoes,peppers, onions, cheese or whatever suits your fancy. Use flour tortillas and roll your own egg burrito.
    It’s super easy and good too.
    Tipper, you can even add cocktail sauce to yours. : )

  • Reply
    Dolores
    February 15, 2016 at 8:05 am

    I enjoy so much eating what we call breakfast for dinner. Those hens of yours must be what Dr. Seuss used in his book, Green Eggs and Ham. Wouldn’t it be fun for a teacher using this story to have some green eggs to enhance the story. What breed of chickens are they?

  • Reply
    Miss Cindy
    February 15, 2016 at 7:55 am

    Tip, that looks wonderful! I never meet an egg that I didn’t like. You can fry the, scramble, soufflé then and I’ll eat them. Eggs are a main source of protein in my diet. I can get along ok without much meat, just don’t try to take my eggs away! Of course those lovely green eggs your girls leave are the best!

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