• 3 whole eggs
  • A pinch of saffron
  • 1 tsp of butter
  • A dash of milk
  • Salt
  • Olive Oil
  • Paprika (optional)
  • Parsley (optional)

Emperor's Eggs

Saffron infused scrambled eggs.
  1. We start by blooming the saffron. In a mortar and pestle, crush the saffron strands to a powder. Then add a tablespoon of hot water, stir and let brew for a minute or two.
  2. Once the saffron has bloomed and the water has turned yellow/red, add the eggs & milk, and gently whisk.
  3. Now add a teaspoon of butter to a non-stick frying pan and heat to a medium heat.
  4. Add the eggs and gently fold or stir every 15-30 seconds.
  5. Keep cooking the eggs for a few minutes until they are 80-90% done as per your liking.
  6. Make sure to take the pan off the heat when the eggs are about 80-90% cooked, and from there you can continue folding/stirring every 15-30 seconds until the eggs are fully cooked to your liking. By taking the eggs off the heat, it slows down the cooking process towards the end and ensures a better finish. Eggs are very easy to overcook. This prevents that.
  7. Serve your eggs on a plate and garnish with a dash of olive oil, crushed seat salt, parsley, and a sprinkle of paprika.


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