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Recipe details
Eggs With Onions
Hard-boiled eggs warmed in a skillet with golden onion and a thickened cornstarch-and-milk sauce. The source describes this as being from a 1927 cookbook.
≈ 125 kcal/100 g · ≈ 253 kcal/serving
20 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg, hard-boiled and sliced2 pcs
yellow onion53 g
cornstarch2.7 g
milk40 ml
cooking oil5 ml
salt0.3 g
black pepper0.1 g
Cookware and utensils
skillet
small bowl
whisk
knife
cutting board
Directions
01
Slice the onion very thinly.
Products
yellow onion — 53 g
Action
slice
Time
5 min
Temperature
no heat
02
Heat the oil in a skillet.
Products
cooking oil — 5 ml
Action
heat
Time
1 min
Temperature
medium heat, approximately 180°C (350°F)
03
Cook the onion in the hot oil until golden.
Products
yellow onion — 53 g; cooking oil — 5 ml
Action
cook
Time
8 min
Temperature
medium heat, approximately 160°C (320°F)
04
Whisk the cornstarch with the milk until smooth.
Products
cornstarch — 2.7 g; milk — 40 ml
Action
whisk
Time
1 min
Temperature
no heat
05
Pour the cornstarch mixture into the skillet.
Products
cornstarch — 2.7 g; milk — 40 ml
Action
pour
Time
1 min
Temperature
medium heat, approximately 160°C (320°F)
06
Cook the sauce until thick.
Products
cornstarch — 2.7 g; milk — 40 ml
Action
thicken
Time
3 min
Temperature
medium heat, approximately 90°C (194°F)
07
Add the sliced eggs and warm them through.
Products
large egg, hard-boiled and sliced — 2 pcs
Action
warm
Time
2 min
Temperature
low heat, approximately 70°C (158°F)
Recipe sources
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