Title: Wild Onions and Scrambled Eggs
Categories: Native
Yield: 1 Recipe

		Bundle of onions, 3-4" in
		Diameter
8		Eggs, unbeaten
		Salt
2	tb	Fresh, uncured pork grease

Cut the onions into segments, small bundle at a time. Place them in the skillet to which the uncured pork grease has been added. (Corn oil makes a good substitute). Half cover them with water and simmer until tender, with the lid on the container.

When tender, drain off the water, add salt to taste and stir in the unseparated eggs, continuing to stir them well until the eggs are of the consistency desired. Serve hot.

Source: "Indian Cookin'", compiled by Herb Walker, 1977

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