Scrambled eggs with ham and onions
I always try to have a prepared meal for my kids when they arrive home from school. A few days ago, I cooked paksiw na pata and all that was needed was to reheat it so that the kids could have an early dinner. But the house helper not only forgot to reheat the paksiw — she also forgot to cook rice. It takes about 20 minutes to cook rice. What was I going to do — make the kids wait that long? That would have meant 20 minutes of incessant whining about how hungry they were. So, I decided to make a quick snack for them — scrambled eggs with ham and onions flavored with lots of herbs.
Eggs are a staple in our kitchen. Very rarely will you catch us egg-less. I enjoyed breakfasts and afternoon snacks of fried eggs and bread when I was a kid; so did my husband. The strange this is that our daughters prefer their fried eggs differently. While most — myself included — prefer eggs cooked sunny side up with the yolk still runny, my 15-year-old daughter wants the yolk well done. My 13-year-old, on the other hand, does not eat eggs cooked sunny side up. She only eats them scrambled. But scrambled eggs, with nothing else, is too plain for her sister. So, we always try to find a middle ground. The day I cooked the scrambled eggs in the photo, that middle ground meant the inclusion of ham and sliced onions.
Start with 3 eggs. Crack them into a bowl and beat until frothy. Take a few slices of ham, dice them or cut into small cubes. Peel and finely slice an onion.
Over medium-high heat, melt 2 to 3 tablespoonfuls of butter in a frying pan. When bubbly, add the sliced onion and cook for a few seconds. Add the ham and cook until just heated through. Pour in the beaten eggs. Sprinkle with salt, pepper and your herb(s) of choice. Personally, I like tarragon with my eggs because of its sweetness. When the eggs are partially set, stir. Wait a few seconds before stirring again. This will make sure that you will have rather large lumps of egg with ham and onions. If you prefer smaller lumps, stir before the eggs are partially set.
Transfer your scrambled eggs to a serving platter and serve with bread and butter. Pan de sal is especially good with scrambled eggs.
Variations for scrambled eggs: Instead of ham, you may use fresh button mushrooms or sausages. Instead of onions, you may add bell peppers, celery, asparagus or sweet peas. Of course, you may also add all of them to your eggs. 
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8 Responses to “Scrambled eggs with ham and onions”
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One tip I got from an officemate is to put some milk in the scrambled eggs mixture. This will make your eggs softer. Sorry I didn’t measure how much milk is needed. I work on “tantyahan system”.
I might get some comments on these..but what the heck.. we like it. My girls and I are crazy on spam and eggs. The spam will be thinly sliced, then fried (with little oil) crisp, next transferred to a bowl of beaten eggs (with little garlic powder) and placed back on the frying pan. Eaten with newly garlic fried rice, ayyy… as picky as my girls now in pork products.. sus.. ubos lagi. And they also say that its different when I cooked them.. (siguro dahil they labor on it), than when they do it themselves.
When we were residing in North Carolina though, a “rancher” co worker of my husband gave us 2 dozens of fresh duck eggs. I was adamant at first to use them, and it stayed in the ref for a week, till I run out of the ordinary chicken eggs and I had to use these duck eggs. Oh, wow, what a difference. The yolks are big and the whole eggs are tastier and less “fishy”. Back here in Houston, I got my “fresh” duck eggs every Friday straight from a vietnamese owned chicken farm. I really prefer them than the chicken eggs even though the shells are thicker and harder to crack.
I’m not realy fond of scrambled eggs because like you, i like it sunny side up with the yolk slightly cooked but not runny. I love it with fried rice and danggit for breakfast with my home made sinamak for sawsawan. yummy!
Hi Connie! We love eggs too…speaking of eggs, what kind of eggs do you buy? Too many choices here it can be confusing…cage eggs, free range eggs, organic, etc…organic eggs can be 300% the cost of generic cage eggs…I know that the organic ones don’t contain antibiotics, but in terms of taste and texture, do you notice any real difference? I tend to buy organic for everyday consumption and cage eggs for occassional recipes that require a lot (eg leche flan or brazo de mercedes)…
Will surely try this! Sound real yummy! My son and I also love eggs with everything on it. One question, I saw once this bottle of herbs you featured. I think the brand is Carmencita? The bottle has also a grinder. My question is can the bottle be recycled once empty? Saw in Unimart yesterday and wanted so much to buy but I want to make sure that I can recycle the bottle. It’s much too nice to be thrown after use.
Thanks Connie and look forward to more great recipes from you.
Hi Connie!
I cooked this last Saturday and I added corned beef and it was really good. Daming nakain ng dalawang anak ko. Thanks for this recipe!
God bless.
instead of ham, we sometimes use canned tuna, hotdog slices or corned beef
Ebba Myra, could you PLEASE share where you in Houston you get duck eggs? My dd LOVES eggs, and is allergic to chicken eggs, duck eggs are fine, but I haven’t been able to find a place to purchase them. Any help would be greatly appreciated.
Sincerely,
Ousa