Monday, July 19, 2010

Caramelized Spring Onion Fried Eggs

I was pretty sure that you could caramelize spring onions. You totally can.

1 t unsalted butter
2 small spring onions, sliced (or one large one; I had two small red ones)
1 T water
1 T unsalted butter
2 eggs
salt and pepper TT
about 1 oz cheese, sliced (I had Comte)

1. Preheat oven to 350.
2. Heat a large saute pan over high heat and add the teaspoon of butter. Quickly add the the onion and allow to blacken slightly, for about 2 minutes.
3. Reduce heat to medium, add the water and the remaining butter. Add a little salt to help break the onion down and encourage caramelization.*
4. Add the eggs and season.
5. Cook for a couple of minutes per side, but be careful!

Yeah, when you already have stuff in the pan and you add eggs to fry, the stuff makes it a lot more likely that the yolk will rupture if, like me, you're a little clumsy. Whatever; melted cheese covers all mistakes.

6. Transfer to a plate, cover with cheese slices, and put in the oven for about 5 minutes or until the cheese is melted.

*Nerd alert: Salt ruptures the cell walls in all food, allowing the water inside to escape. Once the water pretty much leaves the item, it can cook at a higher temperature, because water keeps the temperature at its evaporation point, 212 degrees F, and caramelization usually happens at over 300 degrees F.

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