Wild Onions and Scrambled Eggs

Wild onions are among the first wild foods to appear in spring and have long held an important place in the food traditions of several Southeastern Indigenous peoples. Among the Chickasaw, gathering wild onions and cooking them with eggs remains a cherished seasonal tradition. Modern versions generally use chicken eggs and are often prepared with bacon drippings, reflecting the way Indigenous cooking, like all living cuisines, has continued to evolve over generations.

Recipe makes 4 to 6 servings

Whatcha Need

• 2 cups (4 dozen) wild onions, cleaned and coarsely chopped
• 2 cups water
• 12 large eggs, beaten
• ¼ cup bacon grease, butter, or shortening
• Salt and black pepper to taste

Whatcha Do

1. Place the chopped wild onions and water in a medium saucepan. Cover and bring to a boil. Cook for 3 to 5 minutes, or until tender. Drain well.

2. Heat the bacon grease, butter, or shortening in a 10- or 12-inch cast-iron skillet over medium heat. Add the drained onions and cook briefly until heated through.

3. Reduce heat to medium-low. Add the beaten eggs and season with salt and black pepper to taste.

4. Cook, stirring gently, until the eggs reach the desired scrambled consistency.

5. Serve at once.

Note

Green onions (scallions) can be substituted for wild onions, if desired.