Submitted by womp-the-womper t3_zwsk2t in askscience
I love eggs, I love onions. I even love eggs and onions together when they’re cooked separately. But once they get put together to cook something seems to happen and it creates a completely disgusting taste. Any idea why this could be? I know cooking and baking is all just chemistry so I’m sure there must be some explanation. It’s been bothering me since I’ve been a kid and I need to know.
RandomUser0666 t1_j1zio8g wrote
The moisture being release from the onions is steaming your egg and making it gross. Onions have a lot more sugar in them than you might think, and a ton of water, so it's always best to caramelize them before adding them to an egg dish; you've deepend the flavors in the onion itself and cooked out much of the water that ruins the egg, on top of the vastly different cooking times between an egg and an onion. Your best bet, if you're using one pan, is to cook the onions first, push them to the side of the pan so they can continue to caramelize, then cook your egg in the open space in the pan