Patience: Scrambled Eggs with Wild Garlic/Onion

I am not always a patient person; my anxiety sometimes gets the best of me. That is why I challenge myself by baking bread and fermenting vegetables. In order to get the desired result I need to be mindful of what I’m doing and wait to let things do what they need to do.

The more I grow vegetables the more I realize it has the same effect on me. Being patient and waiting for the right time to plant, water or harvest is important. I do my best to keep an open mind and listen to what nature says. Understanding how and why things happen in the garden helps ease my anxiety. I find peace in searching for answers to ever-evolving questions. There are things I will never fully understand, but the search for knowledge is an ongoing journey that keeps me engaged and focused.

When preparing for the growing season, I feel like I go over the same thought many times. I find myself writing notes and drafting many plans until it is time to walk the land and let it inspire my actions. In the end I go with what feels right. This helps me develop a better relationship with the land and through the process, myself.

I find the same joy in cooking food; it is therapeutic. It helps turn my negative thought patterns into something good and beneficial for myself and those I am sharing a meal with. Every meal cooked is a learning opportunity to be embraced, each time being unique.

Spring gifts at this time of year are wild garlic and onions. They typically like to grow in the shade in moist, well-drained soil. Be mindful to leave some for nature so they can replenish and continue providing nourishment.


Scrambled Eggs with Wild Garlic/Onion


  • Farm Fresh Eggs
  • Wild Garlic/Onions Cleaned
  • Salt
  • Unsalted Butter
  • Milk/Cream (Optional)


  1. Separate the white part of the onion/garlic from the green. Keep separate and chop finely.
  2. Whisk eggs for 20 – 30 seconds or until the yolks and whites are well incorporated.
  3. Heat a pan on medium heat. Melt about half a tablespoon of butter per two eggs in the pan. Wait until the butter starts to foam slightly. Add the whites of the onions and cook for 15 – 20 seconds.
  4. Season your eggs with a pinch of salt and add the eggs to the pan.
  5. Stir the eggs rapidly with a wooden spoon or rubber spatula, moving the eggs on and off the heat until they have thickened to the consistency you are looking for. I prefer mine just set so they have a velvety consistency.
  6. Some people prefer them cooked hard.
  7. Keep in mind the eggs will continue cooking even after you take them off the heat.
  8. If you wish to stop the cooking of the eggs you can incorporate a splash of milk or cream.
  9. Garnish with the greens of the onions/garlic.


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