Stir-Fried Eggs with Onions
Today, I want to introduce you to a simple and delicious Chinese home-style dish: Onion and Egg Stir-fry. This dish combines the sweet flavor of onions with the savory taste of eggs. It's easy to make, nutritious, and perfect for breakfast, lunch, or dinner.
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Making Stir-Fried Eggs with Onions is relatively simple, but there are a few tips and considerations to ensure it turns out perfectly. Here’s what to keep in mind:
1.Fresh Ingredients:
Onions: Use fresh onions for the best flavor. Yellow or white onions are ideal.
Eggs: Fresh eggs will give you the best texture and taste.
Pickled Peppers: These can be found in the pickled foods or international aisle of most grocery stores.
2.Preparation:
Cutting: Slice onions thinly to ensure they cook evenly and quickly.
Egg Beating: Beat the eggs until they are frothy to ensure a light and fluffy texture when cooked.
3.Cooking Temperature:
Medium-Low Heat: When cooking the eggs, use medium-low heat to better control their consistency and avoid overcooking. This ensures the eggs remain soft and tender.
Medium-High Heat: When stir-frying the onions, use medium-high heat. This helps to slightly caramelize the onions, enhancing their sweetness.
4.Seasoning:
Salt and Soy Sauce: Use these sparingly at first; you can always add more to taste.
Sesame Oil: Adds a distinct flavor, so a little goes a long way. Add it to the eggs before cooking and optionally at the end for extra fragrance.
5.Cooking Sequence:
Eggs First: Cook the eggs first and set them aside. This prevents them from overcooking when combined with the other ingredients.
Vegetables Second: Cook the onions and pickled peppers next, ensuring they are well-seasoned and slightly softened before adding the eggs back in.
This dish pairs perfectly with rice, bread, or other staples. It’s delicious and easy to make. Give it a try and enjoy this tasty treat from China!
INGREDIENTS
MAIN INGREDIENTS
- 1 medium onion (about 150g), thinly sliced
- 3 large eggs
ACCESSORIES
- 2-3 Pickled peppers (available in most grocery stores), cut into sections
- Green onions, chopped (for garnish)
SEASONINGS
- A pinch of salt
- 1 teaspoon cooking wine (optional, can use a splash of white wine or skip)
- 1 teaspoon sesame oil (available in the Asian section of grocery stores)
- 1 tablespoon light soy sauce
- some vegetable oil (or any cooking oil)
DIRECTIONS
STEP 1
Prepare the Ingredients:
Cut 3 pickled peppers into sections.Slice 150 grams of onions.
Tip:
When cutting onions, you can soak the knife in ice water for a few minutes to reduce tearing in the eyes.
STEP 2
Beat the Eggs:
In a bowl, crack 3 eggs.Add a pinch of salt, a teaspoon of cooking wine and a teaspoon of sesame oil.Beat the eggs until the mixture is frothy and well combined.
STEP 3
Cook the Eggs:
Heat some oil in a large skillet or wok over medium-high heat.Pour in the egg mixture and stir-fry until the eggs are just set. Remove from the pan and set aside.
STEP 4
Stir-Fry the Spices:
Add a bit more oil to the pan.Stir-fry the pickled peppers until fragrant.
STEP 5
Stir-Fry the Vegetables:
Add the sliced onions and stir-fry until they are about 80% cooked (softened but still slightly crisp).Drizzle in 1 tablespoon light soy sauce and stir well to combine.
STEP 6
Combine:
Return the scrambled eggs to the pan.Stir-fry everything together until the eggs and vegetables are well mixed and heated through.
STEP 7
Finish:
Garnish with chopped green onions.
Tip:
Adding chopped green onions at the end provides a fresh flavor and a pop of color. Add them just before serving to maintain their crunch.
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