HOWTO make onion-ring eggs

The Apron Strings cooking blog continues its run of excellent ideas for making molded eggs by frying them inside vegetable cross-sections with this lovely recipe for onion-ring eggs: just half-cook rings of sliced onion, turn over, and crack in an egg. Add some water to the pan and cook covered over low heat. Be sure to click through for links to other variations, including some perfectly lovely flower-power eggs cooked in sectioned, floral-looking sweet peppers.

Onion Ring Sunny-side Up Eggs – Sauteed Onion as a Ring Mold for Eggs (via Neatorama)


  1. Why add water to the pan when you could add salsa instead and make some awesome huevos rancheros?

  2. At the link’s ‘extra links’, there’s a suggestion of using an avocado shell (and a bell pepper ring) for the same purpose. 

    Those instructions say to use a small cookie cutter to cut a frying-pan-side hole, but you’d be better off using a sharp knife to slice off a hole (before you empty the avocado) – so that the hole’s edges are flat. 

    Yup, this is a great idea.

    (Bookburn: huevos divorciados instead?)

  3. I’m really not as adventurous in the kitchen as I should be. I watch my fair share of TV chefs, but never make anything they do.

    But! I tried this! Just un-complicated enough to do easily, and ever-so-slightly different enough to intrigue me. (Also I had a spare egg floating around, that I was beginning to think would never get eaten.)

    It was a success!

    Om nomnom. :)

    1. Don’t hold yourself back. Cooking can be a joy, the result matters less than the love you put in your food.

  4. I have been doing the “add a bit of water and cover the pan” trick to set the tops of my eggs – gently – for decades. these eggs don’t look like they were done that way, though, since the yolks are still yellow. when I steam my eggs, the tops turn a lovely opaque colour, while the insides stay soft and runny. 

    1.  My uncle taught me that method last year.  I was ecstatic because I was no longer a slave to the spatula.  Hey, it’s the simple things.

      1. when I was a kid we went to a diner where they only served double-yolk eggs. the cook would crack a single egg on the griddle (the big sheet kind they have at diners), splash a little water on the hot cooking surface and then slap a lid over the top of the 2-yolker, fast. he’d work left to right across the hot surface cracking, lidding, un-lidding and serving. it was like watching a ballet. I’ve used the steam principle ever since.

    2.  It’s called basting the egg and the opacity just depends on how long it’s basted.  I prefer mine to look like the picture, but either way is great!

    3. “when I steam my eggs, the tops turn a lovely opaque colour”

      mine, too!  but in the recipe text, they say to use a paper towel to carefully wipe away the extra egg white from on top of the yolk if you want it to remain yellow.  good to know, if that’s what you’re aiming for, presentation-wise…

  5. I like to cook my eggs with spinich leaves: first place a large handfull of fresh spinich leaves in a fry-pan, with black pepper. When the leaves begin to wilt, move leaves to allow a hole in the center for an egg. Cover fry-pan and cook till egg is done.

    Its part of a collection of foods my mother did not teach me to prepare.

    1. I’ve done something similar, but with crushed tortilla chips and carmelized onions, instead of spinach. And with scrambled eggs.

      Caramelize the onion, add chips. Make a hole. In the meantime, beat eggs with salsa. Add be-salsaed eggs to the pan. Cook until mostly set and then flip the whole thing over to cook the other side. Serve with chopped avocado, cilantro and (if you’re feeling frisky) queso fresco. 

      1.  Caramelized onions = delicious, delicious crack. I would do it with a whole, unscrambled egg though, and just use the salsa to steam-set the yolk a bit. Still-runny egg yolks are another form of delicious, delicious crack for me.

        Actually, this recipe also contains avocado and cilantro, which are two OTHER things I can’t stop eating. I think this might be the perfect food. I have to try it.

  6. Can anyone think of a vegetable that would cook well with 6-10 minutes of boiling? I’d love try this kind of idea with poaching instead of frying/basting. Maybe butternut squash? The dynamics of getting the whole thing to float properly seems difficult.

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