There are many egg recipes on My Chinese Home Kitchen, because eggs are a common ingredient in Chinese family kitchens. Today we are adding a simple and healthy scrambled eggs and onions recipe. Eggs are very versatile and can be cooked alone or with other ingredients. Eggs can be used as the main ingredient, or a side dish, or for making batter and velvet coatings. Chinese people work hard, long days. When you are at home and don’t feel like cooking a complex dish, how can you cook a quick, healhty meal? If you take two eggs out of the refrigerator, mix them with some ingredients at will, and cook them quickly, you will be able to get a dish quickly.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
In this recipe, I used onions and eggs because I had some onions left over from my last dinner. This simple combination allowed me to save some food in the fridge while still making a dish. Red onions are a very healthy ingredient, containing quercetin and antioxidants. Eggs are an excellent source of omega fatty acids and protein. So scrambled eggs and onions is both simple and healthy.
Scrambled eggs and onions is a tasty, low-carbohydrate dish with protein, heart-healthy fatty acids, vitamin A, potassium, and calcium. Most of the cooking oil stays in the pan, too.
Scrambled Eggs and Onions
Equipment
- 1 wok
- 1 wok spatula
- 1 mixing bowl
Ingredients
- 130 g red onion chopped
- 2 eggs beaten
- 2 ml white pepper
- 3 ml salt divided
- 30 ml cooking oil divided
Instructions
- Prepare the ingredients.
- Chop the onion into large chunks.
- Crack the eggs into a bowl, add 2ml (a little less than .5 tsp) white pepper, and 1 ml (1/4 tsp) salt. Beat the eggs thoroughly with a whisk or a pair of chop sticks.Season the wok to keep the egg from sticking. Heat the wok until it begins to smoke, then add 20ml (4 tsps) oil and swirl the oil to coat the surface of the pan. Reduce the heat to low.2 eggs, 2 ml white pepper, 3 ml salt
- Add the beaten eggs over low heat, and let the egg firm. For fluffy eggs, use your spatula to push the egg to one side, then tilt the wok to let the liquid portion of the egg run back into the pan. Flip to set the eggs on both sides, and transfer to a plate.2 eggs
- Add 10 ml (2 tsps) oil to the wok, set the heat to medium, and add the onion, stirring and turning to cook evenly, until the onion is fragrant.130 g red onion
- Add the eggs and 2ml salt. Stir-fry to combine.3 ml salt
- Transfer to a plate and serve.
Nutrition
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