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womp-the-womper OP t1_j1zld3l wrote

Reply to comment by RandomUser0666 in Does cooking eggs and red onions create a chemical reaction? by womp-the-womper

Thank you for this!! It makes complete sense and I feel that you have accurately articulated the process. Now I’m hungry for some eggs and caramelized onions!

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i_have_hemorrhoids t1_j1zo90o wrote

I cut my onions as small as I possibly can. I basically slice the onion to 1/8 inch (or smaller) then dice them as small as I can. This makes them caramelize faster and then I add butter and scramble the eggs. The small onion chunks blend in with the eggs and taste amazing.

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RandomUser0666 t1_j1zznrj wrote

Depends on what I'm using them for. A nice julienne takes longer but that's better for say a burger or cheese steak IMO

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FowlOnTheHill t1_j1zu6ob wrote

Could be an acquired taste but in India we scramble raw onions (finely chopped) and green chilies into eggs.

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NakoL1 t1_j20kzaf wrote

yeah you either have to reduce the onions first, or not cook them at all

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RandomUser0666 t1_j1zyd34 wrote

If you like raw onion that's fine. Half cooked, limp, soggy, greasy onion is just the worst though and I think that's what OP ended up with. Personally, what you described sounds delicious to me but I'm assuming the egg is already partially scrambled when the raw ingredients are added? kinda like an Indian frittata?

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