Egg and Onion (Eier mit Tsibeles)

Ashkenazic Mashed Egg and Caramelized Onion Dish

Introduction

This classic Ashkenazic dish, eier mit tsibeles (Yiddish for “eggs with onions”), is a cherished Polish Jewish culinary tradition, celebrated for its comforting richness. Adapted from Lisa Goldberg’s family recipe (founder of the Monday Morning Cooking Club in Sydney), it serves as a soulful starter for Sabbath dinners or a simple weekend breakfast, balancing the smoothness of mashed hard-boiled eggs with the depth of ultracaramelized onions—slow-cooked to a deep amber hue with a hint of char for unparalleled flavor.

Recipe Highlights

• Heritage: Rooted in Polish Jewish cuisine, eier mit tsibeles embodies the warmth of traditional Ashkenazic cooking.

• Key Technique: Onions are cooked slowly over low heat to achieve “ultracaramelization,” developing a rich, slightly bitter-sweet profile.

• Versatility: Leftover onion-infused oil elevates other dishes (e.g., roasted vegetables, chicken); the dish pairs beautifully with crusty bread, matzo, or bagels.

Ingredients (Serves 4)

• 2 large yellow onions (about 4 cups sliced), peeled and thinly sliced

• 4 large eggs, for hard-boiling

• 2 tablespoons olive oil (or unsalted butter, for a richer base)

• ½ teaspoon kosher salt (adjust to taste)

• Freshly ground black pepper (generous, to taste)

• 1 tablespoon water (optional, for deglazing onions)

Time Breakdown

• Prep Time: 10 minutes (includes peeling onions and prepping eggs)

• Cook Time: 25 minutes (onions) + 5 minutes (eggs) = 30 minutes total

Instructions

Step 1: Hard-Boil the Eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a rolling boil, then reduce heat to a gentle simmer for 8 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking; peel when cool.

Step 2: Caramelize the Onions

In a large, heavy-bottomed skillet, heat olive oil or butter over medium-low heat. Add sliced onions and stir to coat evenly. Cook slowly, stirring occasionally (every 2–3 minutes), for 15–20 minutes until onions reach a deep amber-brown color with a slightly burned (but not blackened) texture. For extra depth, add 1 tablespoon water halfway through cooking to deglaze the pan, preventing sticking and enhancing sweetness.

Step 3: Mash the Eggs

Once peeled, place cooled hard-boiled eggs in a bowl. Mash gently with a fork or potato masher, leaving a slight texture (avoid over-mashing). Season with salt and pepper to taste.

Step 4: Combine and Serve

Add the ultracaramelized onions to the mashed eggs. Fold gently to incorporate, adjusting salt/pepper as needed. For a creamier consistency, stir in 1–2 tablespoons of the onion-infused oil from the skillet.

Step 5: Leftover Oil Tip

Store the onion-infused oil in an airtight container. Use it to elevate flavor in roasted vegetables, grilled chicken, or scrambled eggs.

Serving Suggestions

Enjoy as a Sabbath dinner starter with crusty bread or matzo, or as a weekend breakfast paired with bagels, cream cheese, or smoked salmon. The dish’s rich, savory notes also complement soups or charcuterie boards.

Recipe Rating: 4/5 (341 reviews) | Comments: 73 (Read 73 comments)

Adapted by Joan Nathan from Lisa Goldberg’s grandmother’s Polish Jewish recipe.