I’ve got one for you that is similar; you might like this (I don’t remember where I picked this up):

1.) You take a large shallot (a red onion could work too), you dice it up.

2.) Turn on the gas to medium under the frying pan and put some olive oil (or, I actually prefer here a mixture of vegetable oil and butter), in the pan.

3.) Swirl about to coat the pan. Once the butter is ceasing to foam, you add the diced shallots, stir them about with a wooden spoon.

4.) Meanwhile, in a bowl, scramble 2-3 eggs well, and for every 2 eggs, add a generous tablespoon of red-wine vinegar (white will do as well). This will alter the eggs chemically, but only slightly, giving them a slightly softer texture when they come out of the pan.

5.) Once the shallots are translucent and perhaps even slightly browned, pour in your scrambled eggs and cook, stirring frequently with a wood spoon or a spatula until runny (or a little more well-done if you prefer).

6.) Take the pan from the heat and scoop the eggs and shallots out immediately and onto a warm plate where, ideally, there is some toasted bread waiting, maybe even with a bit of butter. Put the eggs and shallots right on top of the toasted bread.

+Serve on freshly toasted ciabatta or some similar bread (here in Brooklyn I sometimes just use a slice or two of good toast, like pep farm or whatever).

+Add a pinch of salt or a quick grind of pepper to taste at the table, if you want.

+Eat by picking up the toasted bread or, if you feel the need to be proper, get a knife and fork(!).

N.B.: This dish would not be harmed in the least with some side of bacon, ham, or whatever breakfast sausage you might enjoy.

My onions were crispy, and I liked them that way, but I was wondering if that’s how YOU eat them.

J’s last blog post..Flight of the Conchords

Well of course it depends how you like them, so if you like ‘em crunchy, go for it! I like them slightly less cooked than crunchy, so yes I probably cook them at a lower heat than you did.

If you still want that heat up but want your white cooked more, cover the pan with a lid for the last minute or two

Its one of the best I’ve had and your blog is super great!

Congrats!

justfoodnow’s last blog post..Tea – Part 1, the beginning

Wow! The eggs are international! Woohoo! Thanks for sharing, and I’m glad they were a hit

Vicki’s last blog post..Vietnamese Lemongrass Chili Sauce

Yum yum Vicki; thanks for sharing

molly’s last blog post..Old Curmudgeon Incoming……

Hope the sweating ends soon. I hate sweating

Frances’s last blog post..moon quotes

Mmm…you know I love my potatoes and eggs too Frances

I haven’t commented in a long time. Just had to say that I am sans kids this evening and your fried eggs will go perfect with the steak I had planned. An upscale version of steak and eggs. It looks simple and yummy!

Ciao Bobbie! Glad to see you and also hear of your steak and eggs menu…YUM!

paul of crazy like whoa’s last blog post..Hey Jack Kerouac

Sadly, I thought I had fixed that this morning by closing the tag, but oh no, it was more complicated than that. Should’ve been more observant.

P.S. I hate them too.

paul of crazy like whoa’s last blog post..Hey Jack Kerouac

Glad we got *that* figured out. I’ll be sure to tell P as he just loves arcane grammar rules