Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 8 oz/225 g onions, finely chopped
  • 1–2 tbs clarified butter or

Method

Gently fry the onions in the butter or lard until a pale golden brown.

Reduce the heat, pour in the eggs, and stir gently, as if scrambling eggs, until the mixture has formed into rough lumps. Dish and serve.