Shared by Anna + Claude Polonsky
Shared by Anna + Claude Polonsky
Tsibeles (Scrambled Eggs With Schmaltzy Onions)
Yield: 6 servingsTime: 30 to 45 min
Tsibeles (Scrambled Eggs With Schmaltzy Onions)
Yield: 6 servingsTime: 30 to 45 minFamily Journey
Lodz, Poland and Kyiv, UkraineParis
New York City
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
- 6 eggs
- 5 onions, roughly chopped
- 3 tablespoons schmaltz, duck fat or sunflower oil
- Salt and pepper to taste
Preparation
Step 1
Place a large saucepan over medium heat. Add the schmaltz. Once the schmaltz is hot add in the onion and saute until soft and lightly caramelized, about 15 to 20 minutes.
Step 2
Crack the eggs into a medium mixing bowl. Pour the eggs into the pan with the onions and immediately mix the eggs and onions well and let cook for about 1 to 2 minutes. Sprinkle salt and pepper into the mixture. Once the eggs are a set on the bottom, stir the mixture until the eggs are just cooked through and are in large chunks, about another 2 to 3 minutes.
Step 3
Serve hot.
