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Hah, watch me not post anything for months and then just post a recipe so I can bookmark it on pinboard and find it in the future.
Hungarian style eggs:
Saute 1 really big onion, chopped, (or two smaller ones) until soft. Low heat. Salt them. You don't want any color on them; you just want to cook out some moisture. You want enough onion to cover the bottom of a 12" pan about 1/4" deep.
Make 8 little "nests" in the bed of onions that should cover the bottom of your pan. Bottom of pan should not show through but the onion under the eggs in the nest should be a very thin layer.
Crack an egg into each nest. Don't break the yolks. Unless that's your thing. But if it is I'm not sure we can be friends.
Dollop sour cream around all the whole pan, but leave the yolks exposed. You'll use about 8-12 oz of sour cream.
Using a metal fork (if you're reckless with your teflon, or not using teflon. But use teflon; this will be a crusty piece of business in a non-teflon pan.), or a plastic fork (which is what my dad uses because he takes better care of his pans than I do), work the sour cream gently into the egg whites and onions. Gently.
Be generous with salt at this time, and even more generous with paprika. If you're using sweet (not spicy) paprika, add a whisper of cayenne to wake everything up.
Cook on very low heat for about 10 minutes. You'll see a bunch of moisture coming out of the sour cream. When you don't really see a lot of moisture bubbling up, and the sour cream is starting to look almost curd-like, it's done. If the Hungarian gods are with you, your yolks will still be runny.
Pro tip: I watch carefully and keep using the fork every few minutes to move the non-yolk elements around ever-so-slightly - you're not trying to scramble anything; the eggs should set in place. But jiggling the fork around where you see wee moisture volcanoes erupting will keep the water cooking off faster so that your yolks don't get overcooked before the whites and sour cream are set.
Serve with good hunks of crusty, chewy bread.
Hungarian style eggs:
Saute 1 really big onion, chopped, (or two smaller ones) until soft. Low heat. Salt them. You don't want any color on them; you just want to cook out some moisture. You want enough onion to cover the bottom of a 12" pan about 1/4" deep.
Make 8 little "nests" in the bed of onions that should cover the bottom of your pan. Bottom of pan should not show through but the onion under the eggs in the nest should be a very thin layer.
Crack an egg into each nest. Don't break the yolks. Unless that's your thing. But if it is I'm not sure we can be friends.
Dollop sour cream around all the whole pan, but leave the yolks exposed. You'll use about 8-12 oz of sour cream.
Using a metal fork (if you're reckless with your teflon, or not using teflon. But use teflon; this will be a crusty piece of business in a non-teflon pan.), or a plastic fork (which is what my dad uses because he takes better care of his pans than I do), work the sour cream gently into the egg whites and onions. Gently.
Be generous with salt at this time, and even more generous with paprika. If you're using sweet (not spicy) paprika, add a whisper of cayenne to wake everything up.
Cook on very low heat for about 10 minutes. You'll see a bunch of moisture coming out of the sour cream. When you don't really see a lot of moisture bubbling up, and the sour cream is starting to look almost curd-like, it's done. If the Hungarian gods are with you, your yolks will still be runny.
Pro tip: I watch carefully and keep using the fork every few minutes to move the non-yolk elements around ever-so-slightly - you're not trying to scramble anything; the eggs should set in place. But jiggling the fork around where you see wee moisture volcanoes erupting will keep the water cooking off faster so that your yolks don't get overcooked before the whites and sour cream are set.
Serve with good hunks of crusty, chewy bread.
