Scrambled Eggs and Onions
by Dagonell

Original Manuscripts:

Harleian MS. 279 

xlix.  Hanoney.  Take an draw ye Whyte & ye yolkys of ye Eyroun yorw a 
straynoure; Yan take Oynonys, & schrede hem smal; Yan take fayre Boter or
grece, & vnneye kyuer ye panne yer-with, an frye ye Onyons, & Yan caste 
Ye Eyroun in Ye panne, & breke Ye Eryouns & Ye Oynonys to-gederys; an Yan lat
hem frye to-gederys a litel whyle; Yan take hem vp, an serue forth alle
to-broke to-gederys on a fayre dyssche.

Harleian MS. 4016

84 Hanoney.  Take eyren, and drawe the yolkes and white thorgh a streynour;
And take oynons, And Shrede hem small; And take faire butter or grece, and
vnneth ouere-couer the pan therewith; And fry the oynons togidre; then late
hem fry to-gidre a lite while; And take hem vppe, And serue hem forthe so,
al to-broke yn a dissh.


49. Hanoney.  Take and draw the white and the yolks of the eggs through a
strainer; then take onions, and shred them small; then take faire butter
or grease, and scarcely cover the pan therewith, and fry the onions, and 
then cast the eggs in the pan, and break the eggs and the onions together;
and then let them fry together a little while; then take them up, and serve
forth all broken together on a fair dish.

84. Hanoney.  Take eggs, and draw the yolks and whites through a strainer;
and take onions, and shred them small; and take fair butter or grease, and
scarcely cover over the pan therewith; and fry the onions together; then
let them fry together a little while; and take them up, and serve them 
forth so, all broken in a dish.


This is probably one of the easiest recipes I've ever redacted. :D  In fact,
it's our usual Sunday brunch minus the green peppers, mushrooms, sausage,


1 small onion, diced
2 tablespoons butter
4 eggs

Saute the onions in butter.  When they are done, lower the heat and
add the eggs.  Stir continously to keep eggs from scorching.  Remove
from the pan when the eggs are solid.  Serve hot with a side of toast.