Shared by Anna + Claude Polonsky
Shared by Anna + Claude Polonsky
Eggs With Schmaltzy Onions
Yield: 6 servings
Eggs With Schmaltzy Onions
Yield: 6 servingsFamily Journey
Lodz, Poland and Kyiv, UkraineParis
New York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Anna and Claude Polonsky. Read more about their family in "Keeping Ashkenazi Recipes Alive in Paris" and try their recipes for klops (yiddish meatloaf), cauliflower beignets, and strudel aux pommes (apple strudel).
Ingredients
- 3 to 4 tablespoons melted schmaltz or duck fat, or sunflower oil
- 3 to 4 medium onions (1 to 1 ½ pounds), roughly chopped
- Kosher salt and freshly ground black pepper
- 6 to 8 large eggs
Preparation
Step 1
Heat the schmaltz in a large skillet over medium heat. Once it is hot, add the onions, season lightly with salt and pepper, and cook, stirring and scraping the bottom of the pan so the onion juices don't burn, until the onions are very soft and lightly caramelized, 20 to 30 minutes.
Step 2
Crack the eggs into a medium bowl and whisk briefly to blend. Pour the eggs into the pan and immediately mix the eggs and onions together. Let the eggs cook for 1 to 2 minutes, until they start to set, and season lightly with salt and pepper. Once the eggs are set on the bottom, stir the mixture and continue cooking until the eggs are just cooked, keeping them in large curds, another 2 to 3 minutes.
Step 3
Serve right away.
