Every good morning should start with an egg dish, Tim says! A Saturday morning seems perfect to create recipe No. 2: Scrambled eggs. After a brief consultation the Middle eastern variation was the only technically possible option. All you need is eggs (I used 5, instead of the recommended 4), dried parsley, 1 lemon, salt and pepper.
The whisk is not necessary and was not used, as the eggs can be scrambled in the pan with a spatula. One confession and one admission: Instead of grapeseed oil I used butter; Tim’s trick with the lemon juice works like a charm (not even Darina knows!).
The procedure is simple and straightforward: temper the eggs (bring them to room temperature), low heat, give the eggs a stir once a minute, add salt, pepper and the parsley. Just before they are ready add the lemon juice and stir once more. Monique could not resist the temptation of preparing a few slices of bacon in parallel. And this is the final product.
A hint of citrus and scattered parsley are a perfect combination for soft creamy scrambled eggs.
