Scrambled Eggs with White Onions

Breakfast is the most important meal of the day and this start-of-the-day habit should never be missed. We all know the truthfulness of this statement but we also all how difficult it is to prepare a good breakfast, especially for a working mom like me who usually wakes up a bit late and always runs out of time. Breakfast should really be easy and simple to prepare and also to eat. Good thing there are breakfast cereals that are filled with vitamins and minerals while ready to cook pancakes provide fiber, calories and protein enough to keep you up in the morning.

Breakfast is a must. Then, it should be, like what I mentioned, quick and fast. I do not wonder why eggs define the morning routine. I have this devotion for eggs – my fridge is always packed with at least half a dozen of eggs. Eggs supply almost all essential amino acids and provide several vitamins and minerals like vitamin A, D, E, B6, b12, iron, calcium and potassium. They are also the cheapest single-food to provide humans with protein.

It is easy to make good SCRAMBLED EGGS. They are the most favored breakfast recipes. It is fast, simple and quick and can be eaten with a bread or a cup of rice.


cooking oil
3 large eggs
1 medium white onions, peeled and chopped
pinch of salt
pinch of sugar
pinch of black pepper

Beat eggs in a bowl. Do not overbeat for this will make your scrambled eggs a bit rubbery.

Season with salt, sugar and black pepper. Set aside.

Heat cooking oil in pan or skillet over medium heat.

Saute chopped onions for only minute so onions would still be maintain its crunchiness.

Pour the mixture into the pan. Count from one to ten, then work gently if you want your scrambled egg done as a whole or slowly stir the mixture to make portions.

Cook according to desired consistency. Some want soft scrambled eggs and others want them dry and hard scrambled eggs.

Gently scoop the eggs onto a serving plate and serve while hot.

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