This simple preparation is perfect when you have a few boiled eggs in the fridge but are in the mood for scrambled—and the unique twist adds a little something special!
A few weeks ago, my younger son and I sat for two and a half hours in the PennDOT Driver License Center, waiting for his turn to take the test for his learner’s permit. (Believe it or not, this was after I took a friend’s helpful advice to go early, get a number, and return prior to the estimated wait time!)
On the positive side, the wait afforded plenty of extra study time (he passed!) and we made friends with several people sitting around us. I brought work to keep me busy, too, but turned to my trusty phone to pass time when my to-do list was done.
After a couple of crossword puzzles, I found myself surfing the Internet and stumbled upon a kosher food blog called Busy in Brooklyn. At the time, I was leaning towards my favorite egg and olive salad to share in this space today, figuring it would be an ideal way to enjoy the dyed eggs that survived the weekend egg hunts. But after a few minutes of reading about kosher cooking, the following recipe caught my eye.
Mashing hard boiled eggs and then scrambling them with uncooked eggs, with some caramelized onions thrown in for good measure, was quirky but intriguing, and I felt compelled to try it. I made a batch the next day and my husband, who generally keeps his eggs rather basic, preferred them to the standard scramble.
Later that day, my brother stopped over with my two nieces. Sensing I had a willing recipe tester, I sent him home with a few hard boiled eggs and my lightly adapted version of the recipe. The following day, he texted a photo of his lunch, proclaiming the eggs “so flavorful and easy to make.” My sister-in-law deemed them “better than regular scrambled eggs because of the bigger chunks.”
(Good brother that he is, he sent me a picture! ⇩⇩⇩)
The dish is suitable for any meal and pairs well with bacon, toast, fruit, salad, or a green vegetable of choice. For a worthy Passover option, replace the toast with few pieces of matzo. Those who don’t care for onions might enjoy a simplified version without. Or perhaps stir in some sautéed spinach, mushrooms, or roasted peppers for a veggie boost.
For the best flavor and texture, I recommend removing the pan from the heat when the eggs are still slightly wet, as the residual heat will continue to cook them for another minute or two. Leftovers can be gently reheated and make a delicious egg sandwich, which we like with a few slices of avocado.
Last but not least, for perfect hard boiled eggs every time, I recommend this easy technique.🥚
The ingredients for this simple comfort food are affordable, easily kept on hand, and so very satisfying.
Scrambled Hard Boiled EggsYield: 3-4 servings
This simple preparation is perfect when you have a few boiled eggs in the fridge but are in the mood for scrambled—and the unique twist adds a little something special!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced into half moons
- 3 hard boiled eggs, peeled and mashed
- 4 raw eggs, whisked
- Salt and freshly ground black pepper
- Optional for serving: fresh snipped chives or torn basil
InstructionsHeat the oil in a medium non-stick skillet, and sauté the onions until golden brown and lightly caramelized. (I start on medium heat and reduce to medium-low if the edges become too brown.)
Reduce the heat to medium-low if you haven’t already, and then add the mashed hard boiled eggs and a sprinkle of salt and pepper. Stir to combine the mashed eggs with the onions, and, then pour the whisked, uncooked eggs overtop. Season again with salt and pepper, and cook until the mixture is scrambled but still glossy. Remove the pan from the heat and serve immediately with a dusting of fresh herbs, if desired.
Notes
- I quarter the hard boiled eggs and then squish them with a fork—on a plate for easy transfer to the skillet—until they are mashed but still somewhat chunky.
- Reheat any leftovers very gently in the microwave as eggs become rubbery when overheated.
- The addition of caramelized onions lends itself well to a breakfast-for-dinner option, perfect with a salad or veggie of choice. I also enjoy the mixture served on top of avocado toast—or you could skip the toast and simply sprinkle the mixture with chopped avocado.
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- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced into half moons
- 3 hard boiled eggs, peeled and mashed
- 4 raw eggs, whisked
- Salt and freshly ground black pepper
- Optional for serving: fresh snipped chives or torn basil
Heat the oil in a medium non-stick skillet, and sauté the onions until golden brown and lightly caramelized. (I start on medium heat and reduce to medium-low if the edges become too brown.)
Reduce the heat to medium-low if you haven’t already, and then add the mashed hard boiled eggs and a sprinkle of salt and pepper. Stir to combine the mashed eggs with the onions, and, then pour the whisked, uncooked eggs overtop. Season again with salt and pepper, and cook until the mixture is scrambled but still glossy. Remove the pan from the heat and serve immediately with a dusting of fresh herbs, if desired.
- I quarter the hard boiled eggs and then squish them with a fork—on a plate for easy transfer to the skillet—until they are mashed but still somewhat chunky.
- Reheat any leftovers very gently in the microwave as eggs become rubbery when overheated.
- The addition of caramelized onions lends itself well to a breakfast-for-dinner option, perfect with a salad or veggie of choice. I also enjoy the mixture served on top of avocado toast—or you could skip the toast and simply sprinkle the mixture with chopped avocado.