Scrambled Eggs with Onions

by Editorial Staff

What do we most often cook for breakfast? Scrambled eggs, of course. It’s fast, tasty, and satisfying, but … it can get boring. We offer an easy way to cook this egg dish in a new way – we cook scrambled eggs and onions.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Breakfast
Servings (Default: 3)

Ingredients

Eggs – 2-3 pcs.
Bulb onions – 2 pcs.
Vegetable oil – 3-4 tbsp
Salt – 2 pinches
Ground paprika – 2-3 pinches or ground red hot pepper – on the tip of a knife

Instructions

Peel the onion and chop finely. Heat oil in a skillet. Simmer peeled and finely chopped onions over low heat for 10 minutes in oil in a frying pan (or in another deep dish with a lid). Add 3-4 tbsp of water, a pinch of salt, stirring frequently.
Break the eggs into a bowl, taking care not to damage the yolks. Then pour the onion with eggs, salt, and fry for several minutes over low heat, without stirring. Shake the frying pan from time to time so that the batter spreads evenly and the egg whites are well fried.
Season the scrambled eggs with a pinch of red pepper or paprika and remove from heat.
Scrambled eggs and onions are ready.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.