How to Make Eggs in Onion Rings

Take a walk on the wild side by creating eggs a little differently tomorrow morning. For the onion lover in you (or your mate), cook up some onion ring eggs that will tantalize your palate and awaken your taste buds.

Ingredients

  • One large Vidalia onion
  • Whole eggs
  • Quality salt and cracked pepper to taste
  • Two tablespoons Canola or vegetable oil

Steps

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    Peel the onion before cutting. Remove the leafy, papery part of the onion until you’ve reached the solid, white area.
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    Cut the onion into ½ inch/1 centimeter (0.4 in) rings on the cutting board.
    • Use a sharp knife––this is essential for making clean cuts, and be sure to hold the onion firmly in place as you cut.
    • Select the larger rings from the onion to become the egg “mold.” Typically, these will be found the closer to the center of the onion. Refrigerate the rest until the next time you need onions.
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    Sprinkle salt and pepper over each ring, both sides. Just a light dusting will do the trick. Don’t over season as you will be adding more seasoning after the eggs have cooked.
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    Crack one egg into each bowl. By cracking the egg into the bowl first, you can remove any shells or avoid having a bad egg drop into your onion rings.
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    Pour the 2 tablespoons (29.6 ml) of vegetable oil in a skillet. Place the skillet over medium heat and give it a few minutes to heat up before adding food.
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    Place the onion in the middle of the pan. Allow the rings to cook and brown lightly before adding the egg. If possible, you may want to turn the rings over a few times so both sides cook evenly.
    • The onion may start to brown. Add the eggs right before the onion turns to a darker shade of brown (because it may burn while the egg cooks if you add the egg too late).
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    Add one egg to the middle of each onion ring. Gently allow the egg to slide from the bowl into the middle of the ring.
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    Continue cooking over low heat until the yolks firm and the egg whites harden (and are no long translucent).
    • Sprinkle a teaspoon of water into the skillet and cover with a lid to steam the eggs and onion.
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    Spray the bottom of the spatula with non-stick spray. Slide it underneath one egg and onion ring.
    • Lift carefully from the skillet and onto your plate.
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    Season lightly with salt and pepper.
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    Finished.

Tips

  • You may be able to avoid crying while cutting the onion by breathing from your mouth and holding your nose (or not breathing through your nose). There are many suggested methods for avoiding onion tears but their utility varies depending on your level of sensitivity.
  • For extra decadence, deep fry the onion rings before baking the egg in the middle.
  • You may also want to try rings of green or red pepper (capsicum).

Things You'll Need

  • Two small bowls
  • Metal spatula
  • Sharp knife and cutting board

Article Info

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Categories: Featured Articles | Eggs and Dairy