|Middle Eastern Flavored Scrambled Eggs ~ from Dan's kitchen and The 4-Hour Chef Cookbook|
More creative cooking from my friend Dan's kitchen and The 4-Hour Chef Cookbook. (with a little flavor boost from making ~ Homemade Ghee) This time Dan made ~ Middle Eastern Flavored Scrambled Eggs. He served them with the Union Square Zucchini recipe that I shared with you last week.
Middle Eastern Flavored Scrambled Eggs with Homemade Ghee ~ from Dan's kitchen and The 4-Hour Chef Cookbook
slightly adapted version
|Middle Eastern Flavored Scrambled Eggs and Union Square Zucchini ~ The eggs are flavored with cumin and cilantro. Valuable lesson to making scrambled eggs is slow heat. I used Ghee instead of grapeseed oil (that the original 4-Hour Chef recipe called for) to add some additional richness that these store bought eggs were lacking. (My girls haven't started laying since they moulted.) Great taste, and rich buttery texture.|
|'The Girls' ~ dining al fresco|