Growing up, I hated onions. I even remember my Mom making French Onion Soup and straining all of the onions out of mine. I guess I liked the flavor, but not the onions themselves. Maybe it was a texture thing, I’m not sure. Either way, I got over it and now I absolutely love onions. I also dearly love dried minced onion, which isn’t really the same as fresh onion at all, but still has a great flavor.
If you asked my Mom what foods I made the best, she would most likely give you two answers. One would be scrambled eggs and the other would be tuna. Random, I know. Though the two of those sound completely different, I am quite convinced that it is the secret ingredient in both of those that make them her favorite. Every time I visit home, I am spoiled by lots of delicious meals by my mother… but only if I make her scrambled eggs and tuna in return.
When making scrambled eggs, I just put the eggs in a bowl, toss in a splash of milk, a little bit of salt and pepper and somewhere between a teaspoon and a tablespoon of dried minced onion, depending on how many eggs I’m making. Scramble it all up and toss it in a skillet with some melted butter and you have yourself a delicious breakfast treat with a slight twist. If you’re extra lucky, you can toss it on a bagel from the Bagel Shoppe in Sanford with a slice of bacon and some melted cheddar cheese, just like we did this morning. Then you’ve really got a treat. (It’s even better with some ketchup tossed on, but that is a whole separate post).
The tuna also has a few teaspoons of minced onion in it, but has an extra secret ingredient as well… about 1/2 teaspoon of dried dill weed. Mix it up with the tuna and mayo/miracle whip of your choice, salt and pepper, and once again you’ve got a twist on an old favorite. It might sound weird, but I swear it is delicious.
Try it and tell me what you think! Anybody else have secret ingredients for scrambled eggs or tuna?