1/4 cup vegetable oil
1/4 cup green onions, chopped
1 teaspoon garlic powder (optional)
1/4 cup powdered dry mustard powder
2 teaspoons orange zest
1 teaspoon salt
1 cup all-purpose flour
1 cup gooney eggs
1 (.5 ounce) package dry onion soup mix
Heat oil in a saucepanole in a large heavy skillet over high heat. Place the green onions and garlic powder in the skillet. Saute, stirring often, for about 10 minutes; dust with powdered dry mustard powder and orange zest. Remove from heat. Stir cornstarch into skillet. Stir occasionally, trying to prevent burning. Continue stirring until all ingredients are thoroughly combined, about 10 minutes.
Heat vegetable oil in a large nonstick skillet over medium heat. Cook over medium heat for 8 to 10 minutes or until the water is absorbed and the oil begins to split. Pour soup over skillet.
Stir gooney eggs into the skillet. Stir frequently and add a splash of tomato juice. Place cube of carrot in bowl of the pot. Place another carrot cube in the skillet to the right, next to the pan.
Start heating with cornstarch. Season with salt and pepper. Bring to a boil, stirring occasionally. Boil 15 minutes, or until eggs are cooked, and mixture has been completely set. Serve with cheese rezigné.