In all my attempts to recreate recipes found in Oklahoma cookbooks – from the Pioneer Women's "Egg in Hole" to Chuck Norris’s "White Enchiladas" to Conway Twitty's pineapple-laden "Twitty Burger," I've never been scared to fail at recreating a recipe.
Until now.
Buried in the pages of the Real Oklahoma Cookin' Book was a recipe for Wild Onions and Scrambled Eggs – a real, live, unadulterated Native recipe. Sure, I've attempted a few Indigenous-passing recipes in my time, but with this glorious dish, the pressure was on.
"Creator…be with me! I can't let my people – or the expensive eggs - down."
While it’s one of the most basic dishes in Indigenous cooking, especially among the Choctaw tribe—my tribe—Wild Onions and Scrambled Eggs is typically a springtime meal that I always had at special communal dinners, often as a side dish.
I once documented its magic here: