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Stir-Fried Smooth Egg with Onions (洋蔥炒滑疍)

Stir-Fried Smooth Egg with Onions (洋蔥炒滑疍)

This is a simple, comforting dish that features eggs that are cooked until they're just set, silky, and smooth, combined with the sweet flavor of onions.
Course Main Course
Cuisine Chinese


  • 4 large eggs
  • 1 large onion sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon soy sauce optional
  • 2 green onions chopped (for garnish)


Prepare the Eggs:

  • In a bowl, beat the eggs along with salt and black pepper until well combined. The addition of a little water (about 2 tablespoons) can make the eggs even smoother and lighter.

Cook the Onions:

  • Heat 1 tablespoon of the oil in a non-stick skillet or wok over medium heat.
  • Add the sliced onions and sauté until they are translucent and slightly golden, about 5-7 minutes. This brings out their sweetness.

Cook the Eggs:

  • Remove the onions from the pan and set aside.
  • Add the remaining tablespoon of oil to the pan.
  • Pour in the beaten eggs and let them set for a few seconds. Then, gently stir to create large, soft curds. When the eggs are just about set but still slightly runny, add the cooked onions back into the pan.

Combine and Finish:

  • Stir gently to combine the onions with the eggs, being careful not to overcook the eggs. If using, drizzle soy sauce over the eggs for added flavor.
  • Remove from heat while the eggs are still soft and slightly runny; they will continue to cook in the residual heat.


  • Serve hot, garnished with chopped green onions. This dish pairs well with steamed rice or toast.

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