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  "path": "/f/just_post/14753",
  "publishedAt": "2026-03-30T14:47:53.000Z",
  "site": "https://jstpst.net",
  "textContent": "This is an indulgent egg recipe I came up with, which marries my love of caramelized onions with my free time from unemployment.\n\nMy housemate also has a hydroponic garden which has been dominated by one dill sprout. So, I have so much dill to work with it's insane. This is good, because I also love dill.\n\nI use steel flippers in a stainless steel pan. I think this would be easy to do with anything metal, but I wouldn't use nonstick.\n\nThe idea is to caramelize onions in a pan. I stop the process before it burns by pouring water over it, and I use that as the base to cook the eggs. I add dilled butter, crack the eggs, and cover the lid until they're set.\n\n* * *\n\nPrep:\n\n  1. Harvest fresh dill early in the morning. Chop this dill, and whisk it in a mixture of butter and/or olive oil. Set aside.\n\n  2. While you heat up your pan, chop up SO many onions. At least 50g of onion per egg! You will need enough to provide a bed of caramelized onion.\n\n  3. Prepare a kettle to boil water.\n\n\n\n\n* * *\n\nCaramelize those onions \"au Twovests\". This is a fucked up three phase process: You brown em, caramelize em, and turn them into something of a stew.\n\n  1. Chop up those onions and put them in a sauce pan with butter and/or olive oil. The ratio is up to you.\n\n  2. Leave them be until one side starts to crisp and brown. Stir them a bit and let the other side brown. This is phase one.\n\n  3. Pour boiling water over the onions, enough to cover them. Then, salt to taste.\n\n\n\n  * Optionally, add some fresh lemon juice OR a tiny bit of baking soda. (A non-neutral pH accelerates the caramelization process. This is a normal life hack)\n\n\n  5. This is where the bulk of the caramelization will happen. Let the liquid simmer off. Once the liquid evaporates, these will caramelize quickly.\n\n  6. Once your onions are caramelized to your satisfaction, pour more boiling water over them to halt the process. Add your dill+butter/oil mixture and spread evenly.\n\n\n\n\n* * *\n\nEgg part:\n\nYour pan will now have dark brown onions simmering off liquid. Good!\n\n  1. **Simmer down** : Let the liquid continue to simmer away. Stay vigilant.\n\n  2. **Add the eggs** : The moment the final bits of liquid are left in the pan, get to cracking. The onions will prevent your eggs from spreading far, so you can put a lot of eggs in this pan.\n\n  3. **let them simmer** Let the eggs slowly cook on top of the onions. I add lots of black pepper here. (I don't like salt very much and my onions are plenty salted, so I don't add any more.)\n\n  4. Cover the pan if you have liquid to retain / want your eggs hard. The moisture will increase the temperature and pressure of the air (for your physics pvnrts out there) and cook the top of the eggs.\n\n\n\n\n* * *\n\nVariations:\n\n  * I enjoy these over cream cheese on a bagel. This is very indulgent and it is basically desert, owing to the caramelized onions and the cream.\n\n  * Sometimes I put the eggs in WAY too early and have too much juice. Then, it is something of an eggy onion stew. Yum yum.\n\n  * I've considered scrambling these. Scrambled eggs are good because they can incorporate extra onion juice into their form.\n\n  * It's possible to add way too much oil to this by accident. I like to pour off remaining oil into a jar, and eat a bunch of spinach to absorb the extra oil in my tummy.\n\n  * If you love onions very much, top with freshly chopped onion!\n\n\n",
  "title": "Eggs au Twovests",
  "updatedAt": "2026-03-30T14:51:33.000Z"
}