Public recipe with member extras
Savory Za'atar Camel Milk Eggs
A splash of camel milk whisked into eggs before soft-scrambling with za'atar for a Middle Eastern-leaning breakfast.
Breakfast & Morning Starters · Quick Weekday Breakfasts · Savory Mornings
What you need
Ingredients
- 4 large Eggs
- 2 tbsp Camel Milk
- 1 tsp Za'atar
- Salt, to taste
- 1 tbsp Butter
- Extra Za'atar and Olive Oil, to finish
Method
Instructions
- Whisk the eggs, camel milk, za'atar, and salt together.
- Melt the butter in a nonstick skillet over low heat.
- Pour in the eggs and let sit 20 seconds, then gently fold from the edges inward.
- Continue folding over low heat until soft curds form but still glossy, about 3 to 4 minutes.
- Remove while slightly underdone and finish with extra za'atar and a drizzle of olive oil.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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