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The Hirshon Jewish Salami and Eggs - וווּרשט און עגגס

The Hirshon Jewish Salami and Eggs – וווּרשט און עיער

  • Total Time: 0 hours


  • 1 1/2 Tbsp. rendered schmaltz (strongly preferred choice of TFD), butter or vegetable oil (use oil if you’re keeping kosher)
  • 1/2 small onion, sliced thinly and cut into small pieces
  • 6 eggs (TFD likes duck eggs, but that’s just me)
  • 2 Tbsp half-and-half (or use water to keep it kosher)
  • 12 thin slices kosher beef salami, quartered
  • 1 1/2 Tbsp. freshly-minced dill (Optional TFD addition, but I love it)
  • salt and pepper to taste
  • Lightly-toasted rye bread (optional but recommended)
  • Spicy brown mustard (TFD prefers Gulden’s brand)


  1. Melt your fat of choice in a large frying pan over medium heat. Reduce heat to medium-low, then add onions and let cook for 10-12 minutes, stirring very occasionally, until they caramelize.
  2. While the onions cook, whisk the eggs and half-and-half (or water) together. Set aside.
  3. Turn heat up to medium and add the salami. Cook for about a minute, then add the egg mixture. Cook eggs, moving them around in the pan occasionally to scramble them. Once the eggs have just started to set, add the dill and cook until barely set (carryover heat will cook it to perfection) the dish is now cooked.
  4. Season with salt and pepper to taste. Serve hot, alone or with rye toast and with a smear of mustard on the side.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 212.09 kcal
  • Sugar: 0.99 g
  • Sodium: 372.49 mg
  • Fat: 17.02 g
  • Saturated Fat: 4.59 g
  • Trans Fat: 0.14 g
  • Carbohydrates: 2.64 g
  • Fiber: 0.45 g
  • Protein: 11.84 g
  • Cholesterol: 258.59 mg

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