A step-by-step recipe with a photo of making fried eggs with lard and onions at home. Technology and secrets of cooking. Video recipe.
Scrambled eggs are a common dish that many people often make for breakfast, sometimes with some kind of additives. I like to add onions to scrambled eggs, because without an onion, it seems to me some kind of tasteless and empty. Even if you add meat or mushrooms to it, it turns out to be much tastier with onions. Therefore, in this review, I propose the simplest recipe for Ukrainian village cuisine, which is suitable for a hearty breakfast or dinner - fried eggs with onions cooked in lard. Quickly tasty and healthy. Despite the fact that the recipe seems simple, there are some subtleties and secrets of cooking, which I will discuss below in the recipe.
Many will like this dish, because it always comes out satisfying and nutritious. Especially the male half likes it, and the hostesses will like it, because it is not difficult to prepare it. Another advantage of the recipe is that you can quickly and satisfyingly feed your family with minimal financial costs. Of course, such scrambled eggs are not a dietary option, but sometimes you can pamper yourself and your family. However, it is better not to use it for people who have liver and stomach problems. Since the combination of fat and eggs is difficult for the liver and stomach to digest.
- Caloric content per 100 g - 275 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Lard - 50 g
- Ground black pepper - pinch or to taste
- Onions - 2 pcs. medium size
- Eggs - 2 pcs.
- Salt - 0.5 tsp or to taste
Step-by-step cooking of fried eggs with lard and onions:
1. Cut lard into cubes, strips, slices or any other convenient shape.
Lard can be used both fresh and salted. You can take it with layers of meat.
2. Peel the onions, rinse with cold running water and dry with a paper towel. Cut the onions into thin quarter rings. You can vary the amount of onion to your liking. I love it in scrambled eggs a lot.
3. Put lard in one layer in a preheated pan and fry over low heat so that it starts to melt and a sufficient amount of fat forms in the pan. Stir the pieces of bacon periodically and salt if necessary. Salt fresh lard while frying. If you use salted lard, you do not need to salt it, but just fry it.
In addition, you do not need to add any fat to the pan, any fat will be melted, and there will be a lot of fat.
4. Add the chopped onions to the skillet. Season with a little pepper and salt.
If you don't like greaves in your dish, remove them from the pan before adding the onions. I don’t remove the fried bacon.
5. Saute the onion and lard for 5 minutes over medium heat, stirring occasionally until the onion becomes transparent with a golden hue.
If desired, add a tomato, cut into pieces, to the pan (it will give the fried eggs a pleasant sourness), and keep it on the fire for 1-2 minutes, stirring, until it becomes soft.
6. In the skillet, spread the fried onions so that there are two empty spaces for the egg yolks.
7. Carefully break the eggshells so as not to damage the yolk. Pour the contents into the pan into the prepared "nests" so that the yolks remain intact. Turn the pan a little on the sides so that the protein spreads along the bottom. Season the eggs with a little salt and pepper. If you use fresh lard, then you can add a little more salt to the eggs.
Cook the eggs over medium heat until the egg whites curl well and turn white (coagulate). Then make the smallest heat, cover the pan with a lid and hold the eggs for another 1 minute. Then turn off the heat. Do not keep under the lid for longer, otherwise the yolks will begin to fry and acquire density, but they should remain liquid. This action is only necessary for the yolks to warm up and acquire a warm temperature. This is also important when preparing eggs from the supermarket.
Serve hearty and tasty fried eggs cooked with lard and onions with a slice of bread hot or warm, you can directly in a frying pan. Sprinkle with chopped green onions or herbs if desired.
