Scrambled Eggs With Champagne Vinegar And Dill
serves 2-4
In Claudia Roden's New Book of Mediterranean Cooking, she includes a short recipe called Beid bi Khal (Scrambled Eggs with Vinegar). In this variation of that recipe, we used a top-quality Champagne vinegar and chopped dill to give it a little French feel.
6 eggs
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons Champagne vinegar
2 teaspoons chopped fresh dill
prep: 5 minutes
total: 15 minutes
large skillet
medium bowl
whisk
1. In a medium bowl, whisk together the eggs and lightly sprinkle them with salt and pepper.
2. In a large skillet, heat the butter and oil over medium heat. When the butter has melted, add the garlic and stir constantly for 1 minute.
3. Give the eggs another quick whisk and then pour them into the pan with the garlic. Stirring constantly, cook the eggs for 1-2 minutes until they begin to set a little.
4. Add the vinegar and dill to the eggs and continue stirring until the eggs have set to your liking.
2. In a large skillet, heat the butter and oil over medium heat. When the butter has melted, add the garlic and stir constantly for 1 minute.
3. Give the eggs another quick whisk and then pour them into the pan with the garlic. Stirring constantly, cook the eggs for 1-2 minutes until they begin to set a little.
4. Add the vinegar and dill to the eggs and continue stirring until the eggs have set to your liking.
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