Pan-Fried Egg Patties with Onions and Herbs
Crispy-edged egg patties studded with caramelized onions, fresh parsley, and bound with breadcrumbs and a touch of cream. These golden pan-fried cakes are savory, substantial enough for breakfast or lunch, and come together in about 30 minutes from start to table.
- Prep
- 15 min
- Cook
- 13 min
- Wait
- 10 min
- Total
- 38 min
- Makes
- 8 patties (2 per serving)
Steps
Before you start
- Have all ingredients measured and prepped before you start cooking the onions—egg mixture sets quickly once breadcrumbs are added.
- Make sure your skillet is well seasoned or nonstick; egg patties stick easily to dry pans.
- Chill the mixture for at least 10 minutes so the patties hold their shape when pan-fried.
Caramelize the onions
- In a 10-inch (25 cm) nonstick skillet, melt 2 tbsp (29 g) of the butter over medium heat.
- Add the sliced onion and a pinch of salt.
- Cook, stirring occasionally, for 8–10 minutes, until the onion is soft, golden, and beginning to caramelize.
- You should see light brown edges and smell a sweet, deep aroma.
- Transfer to a plate and let cool slightly.
- Wipe out the skillet.
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Ready when: Onions are soft, golden, and beginning to caramelize at the edges
Tip: Don't rush the onions—low heat brings out their natural sweetness. Medium heat is perfect; higher heat risks browning them too fast.
Mix the egg mixture
- In a medium bowl, whisk together 8 large eggs and 3 tbsp (45 ml) heavy cream until well combined and light yellow, about 1 minute.
- Fold in the cooled caramelized onions, 0.25 cup (15 g) finely chopped parsley, and remaining 1 tbsp (14 g) butter, melted.
- Season with 0.25 tsp (1.5 g) salt and a few grinds of freshly ground black pepper.
- Sprinkle in 0.5 cup (55 g) panko breadcrumbs and fold gently until just combined—do not overmix.
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Ready when: Mixture is evenly combined with visible flecks of onion and parsley
Tip: Fold gently after adding breadcrumbs to avoid overworking the mixture, which can make the patties dense rather than light and tender.
Chill the mixture
- Cover the bowl and refrigerate for at least 10 minutes.
- This allows the breadcrumbs to absorb moisture and helps the mixture hold together when formed and cooked.
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Tip: Don't skip this step; a warm mixture will fall apart in the skillet.
Form the patties
- Remove the bowl from the refrigerator.
- Using a 1/4-cup (60 ml) measure or small ice cream scoop, divide the mixture into 8 portions, placing each on a clean work surface.
- With damp hands, gently press and shape each portion into a compact patty about 2.5 inches (6.5 cm) across and 1 inch (2.5 cm) thick.
- Keep your hands slightly damp to prevent sticking.
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Ready when: Eight compact, evenly shaped patties, each about 2.5 inches (6.5 cm) wide and 1 inch (2.5 cm) thick
Tip: Damp hands are key to shaping without the mixture sticking. Work gently so you don't compress the patties too much; they should be tender, not dense.
Heat the skillet
- Set a 10-inch (25 cm) nonstick or cast-iron skillet over medium-high heat and add the remaining 1 tbsp (14 g) butter.
- Let it melt and foam for about 1 minute, until the foam subsides and the butter is hot and shimmering.
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Ready when: Butter is foaming, then subsiding; fat is shimmering
Tip: A properly hot skillet ensures the patties develop a golden crust without sticking or breaking apart.
Pan-fry the patties, first side
- Carefully lay 4 patties in the hot skillet, spacing them about 1 inch (2.5 cm) apart.
- Do not move them for 3–4 minutes, until the undersides are deep golden brown.
- The patties should hold together without falling apart; if they seem fragile after 2 minutes, give them 1 more minute to set.
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Ready when: Undersides are deep golden brown, patties are set and no longer fragile
Tip: Resist the urge to move the patties while they cook—the longer undisturbed time allows them to develop a flavorful crust.
Flip and finish cooking
- Using a spatula, carefully flip each patty.
- Cook on the second side for 2–3 minutes, until that side is also golden brown and the patties feel set and firm to a gentle touch.
- Transfer to a warm plate and repeat with the remaining 4 patties.
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Ready when: Both sides are deep golden brown; patties feel firm but still slightly moist inside
Tip: The second side cooks faster because the patties are already partially set. A lighter touch on the spatula prevents breaking the delicate crust.
Serve
- Serve the patties warm, two per person.
- They pair beautifully with a crisp green salad, roasted vegetables, toast, or a simple yogurt sauce.
Good to know
Tips
- Room-temperature eggs whisk more easily and create a more cohesive mixture; cold eggs can lead to lumps.
- Don't skip the refrigeration step—it's the difference between patties that hold their shape and ones that fall apart in the pan.
- For crispier patties, use a cast-iron skillet or a well-seasoned nonstick; nonstick ensures less sticking for beginners.
- These patties are delicious cold or at room temperature in a sandwich the next day with a dollop of aioli or mustard.
Make ahead
Prepare the egg mixture and chill up to 4 hours ahead, covered. Form patties up to 2 hours before cooking; refrigerate on a parchment-lined tray. Pan-fry just before serving for the best crust and texture.
Storage & reheating
Room temperature: not recommended. Refrigerator: store covered for up to 2 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through. Freezer: place cooled patties in a freezer bag for up to 1 month; reheat from frozen in a 325°F (163°C) oven for 12–15 minutes until warmed.
Substitutions
- fresh flat-leaf parsley → fresh chives or a mix of dill and parsley. Maintains the fresh, herbaceous flavor. Use the same amount finely chopped.
- panko breadcrumbs → freshly grated Parmesan cheese (0.25 cup / 25 g). Creates a richer, slightly firmer patty with savory depth. Reduce salt slightly.
- heavy cream → whole milk or Greek yogurt. Milk thins the mixture slightly; yogurt adds tang and helps bind. Both work at the same volume.
- yellow onion, medium → caramelized leeks or shallots. Use the same total weight of sliced leeks or shallots, caramelized the same way for a more delicate, sweet flavor.
