Scrambled eggs and onions recipe
information
Take care not to let the onions become brown or they will impart a bitter flavour which will spoil the finished dish.
ingredients
6 eggs
3 tablespoons milk
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
1 tablespoon vegetable oil
4 onions, thinly sliced
2 tablespoons snipped chives
8 slices of French bread, toasted, to serve
3 tablespoons milk
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
1 tablespoon vegetable oil
4 onions, thinly sliced
2 tablespoons snipped chives
8 slices of French bread, toasted, to serve
method
1. Beat the eggs in a bowl with the milk; season with salt and pepper.
2. Heat the margarine and oil in a frying-pan, add the onions and fry gently for about 20 minutes or until golden.
3. Add the egg mixture and cook over low heat, stirring constantly until the eggs are just set but not dry. Taste and adjust seasoning.
4. Pile on slices of French bread, sprinkle over chives and serve.
2. Heat the margarine and oil in a frying-pan, add the onions and fry gently for about 20 minutes or until golden.
3. Add the egg mixture and cook over low heat, stirring constantly until the eggs are just set but not dry. Taste and adjust seasoning.
4. Pile on slices of French bread, sprinkle over chives and serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
