Yes, this is a recipe for scrambled eggs, but hear me out! My cousin has been making eggs like this for years. We call them Arabic scrambled eggs because it was first made for her by the assistant of a UAE sheikh (a glamorous life she led!). This is nothing like the eggs poached in tomato sauce, or in yogurt. It's much simpler. One of those perfect comfort foods when only eggs will do.
I'm one of those people that loves the luxury of a runny egg yolk, but also the ease of scrambled eggs. This recipe combined both. By separating the whites and the yolks, you can keep the creaminess of the yolk, while cooking the whites all the way through (uncooked egg white resembles snot to me - not appealing at all!).
- 2/3 eggs per person
- salt & pepper
- and that's it
Melt some butter in a pan on a low heat. Crack in the egg white, keeping the yolk in the shell. Move the yolk from one half shell to the other until the rest of the white falls into the pan. Pop the yolk in a bowl to one side. Repeat with the other eggs.
2. Cook the whites, stirring gently occasionally. Meanwhile, season the yolks with salt and pepper.
3. When the whites are almost done to the way you like them, stir in the yolks and cook for another 30 seconds.
4. Serve on hot buttered toast. I've also had this with tinned spaghetti, fishfingers or sausages. Weird combinations but very satisfying.
One of the benefits of this dish (if one could call it that) is that it's a treat for humans and felines alike. Poppy loves eggs, and would happily eat all of my scrambled eggs if she could. I compromised and let her lick the plate instead!