Little egg pancakes cooked inside their own onion rings — the onion works twice. The widest rings from two onions are kept whole as edible molds; the rest is soaked for 2 minutes in cold salted water (so it chops without tears), diced fine and mixed with six beaten eggs, ham, carrot, green onions and 2–3 tablespoons of flour. The rings fry alone for 2–3 minutes, get filled with the mixture, then cook covered on low heat for about 5 minutes before flipping, so the egg sets tender inside a golden crust. Serves 3.
Instructions
- 1
Peel 2 onions and cut them into thick rounds. Push out the widest rings from the middle of each onion and keep them whole — they will be the molds.
- 2
Put the rest of the onion into a bowl of cold salted water for a full 2 minutes, so it chops without tears. Drain it well.
02:00 - 3
Meanwhile crack 6 eggs into a bowl and beat with a fork until the yolks and whites are fully blended.
- 4
Chop the soaked onion finely — a little onion in every bite, no big chunks — and transfer it to a wide dish. Pour the beaten eggs over it.
- 5
Finely dice 2 slices of ham and add them. Peel ½ carrot into ribbons with a vegetable peeler, chop the ribbons very fine and add them too, along with 3 chopped green onions.
- 6
Season with salt and pepper (the ham is already salty), then mix in 2–3 tablespoons of flour until the mixture is thick enough to scoop up and spoon into place.
- 7
Heat a little oil in a pan and brush it across the surface. Lay in the whole onion rings and fry them on their own for 2–3 minutes over medium heat.
03:00 - 8
Spoon the egg mixture into each ring. Turn the heat to low, cover and cook for about 5 minutes, until the tops are set.
05:00 - 9
Flip each pancake in one piece — the base should be golden — and finish the second side uncovered until golden and set through. Serve hot.
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Notes from our kitchen
The onion does two jobs here, and that is the whole trick: the wide outer rings become edible molds that hold raw egg in shape, and the rest becomes the filling. Use the widest, thickest rings — thin ones collapse when you fill them. Frying the empty rings for 2–3 minutes first softens them and starts the caramelization, and it seals the bottom edge to the pan so less egg leaks underneath. The flour is what makes the mixture spoonable rather than runny; add it by consistency, not by the spoon count. Keep the heat low once the rings are filled: on high heat the base burns before the egg sets in the middle, and if you flip before the top has set under the lid, the filling slides out of the ring. The carrot is peeled into ribbons and chopped fine for a reason — in a few minutes of cooking, larger pieces stay raw. The salted-water soak is a small kindness: two minutes takes the sting out of the onion, so you can chop it without tears.
Variations
- Vegetarian. Leave out the ham and add a handful of finely chopped mushrooms or grated zucchini (squeezed dry); season a little more generously.
- Cheesy centre. Stir 2–3 tablespoons of grated cheddar or mozzarella into the egg mixture, or drop a pinch into each ring before covering.
Frequently Asked Questions
Why does the egg mixture leak out from under the onion rings?
The mixture is too thin or the rings went in cold. Add flour until it is thick enough to spoon, and fry the empty rings for 2–3 minutes first so they sit flat and seal to the pan.
Can I use yellow or white onions instead of red?
Yes — any large onion with wide, sturdy rings works. Red onions are a little sweeter and keep a purple edge that looks good on the plate.
How do I know when to flip?
After about 5 minutes covered on low heat the tops should look set rather than liquid, and the base golden. Flip earlier and the filling can slip out of the ring.
Can I make them ahead?
They are best straight from the pan, but keep in the fridge for 2 days. Reheat in a dry pan over low heat for a couple of minutes per side rather than in the microwave, which makes the egg rubbery.
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