Never used saffron as an ingridient even once. Inspired, given a recipe by Youssef Sarhan I cooked delicious saffron eggs — “Emperor’s Eggs”. Easy to cook, sharing the flow.
- Put 800mg saffron into off-boiled water and mix until water turns orange
- All this goodness goes to bowl with cracked eggs
- Mix eggs, pour onto the olive oiled pan
- From time to time, form batches
- Add more olive oil
- Cook some side asparagus
Ready “Emperor’s Eggs”