Middle Eastern Scrambled Eggs

- Middle Eastern Scrambled Eggs -

"It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it

to learn to fly while remaining an egg. We are like eggs at present.

And you cannot go on indefinitely being just an ordinary, decent egg.

We must be hatched or go bad."  -C.S. Lewis

 

 

  These aren't your normal breakfast diner eggs! 

This recipe takes about 10 minutes to make but tastes a world away. We'll add a Middle Eastern taste combo that you can make right in your own kitchen.

 

Tip: Chefs will usually say lemon is the secret ingredient to many recipes. And with this one, I'm in agreement :)

What you need:
- Parsley
- 1 Lemon, or lemon juice
- 3 eggs
- Extra Virgin Olive Oil (Or whatever oil you've got! Butter will also work.)
- Salt & Pepper to taste
 

Why my eggs are in water you ask? I was warming them up! Cooking them at room temperature improves the taste! (However, skipping this step for time purposes is A-Okay)

What you do:

1. Non-stick skillets will work best. Place on a stove burner on low heat.

 

2. Pour in 1 T diameter circle of oil (or butter) into the skillet. Make it pretty :) Extra Virgin Olive Oil doesn't stay the same when it's heated to really high temperatures (AKA, it becomes a 'carcinogen' meaning that it can cause cancer) but since we're keeping the burner low, we're preventing that. P.S. I used to not cook my eggs with butter or oil, and let me say,  added it will make a very yummy difference!  

3. Crack your eggs either directly into the skillet (less clean-up!) or into a bowl. Mix with a 3-finger pinch of salt (grab using your thumb, index, and middle fingers) and a dash of pepper.

4. Scramble eggs! Hint: the best eggs are cooked more slowly. When the eggs are cooked to a slightly thick but still watery appearance (my cookbook calls it "snotty"), hold the skillet above the stove to continue scrambling.

5. Add a 3-finger pinch of parsley just before eggs are finished. Remove when eggs are fully scrambled.

6. Slice your lemon and squeeze the juice on top! Lemon juice works well also--add a little, taste, and add more if your taste buds request it :)
 
 
7. My favorite step....devour!

 

 

Credit: I adapted this recipe from Tim Ferris's in "Four-Hour Chef." This will be the first and last cookbook I ever find myself READING. If you're a guy....wanting to learn how to cook, (and cook well!) this is a great resource. His book covers gourmet cooking all the way to a section on guns? Wilderness survival? The proper way to build a fire (which is not what I thought it was?). Insane. Wonderfully insane.