EgyptianEgyptian Eggah with Herbs and Onion
A thick Egyptian omelette of eggs, onion, parsley and dill, bound with a little flour and cooked slowly in a covered pan until set right through, then cut into wedges.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Chopping
8 minutesChop the onion, parsley and dill finely.
Success cueEverything is chopped small and even.
- 02
Mixing
4 minutesBeat the eggs in a bowl with the flour, cumin, salt and black pepper until smooth, then stir in the onion and herbs.
Success cueA smooth batter with no lumps of flour.
- 03
Heating the pan
2 minutesMedium heatHeat the oil in a 24 cm frying pan over medium heat for 2 minutes.
Success cueThe oil shimmers.
- 04
First side
12 minutesLow heatPour in the egg mixture, cover and cook on low heat for 10 to 12 minutes, until the edges are set and the base is golden.
Success cueThe edges are set and the top is almost firm.
- 05
Second side
5 minutesLow heatSlide the eggah onto a plate, flip it back into the pan and cook the other side for 4 to 5 minutes, until no liquid egg remains in the center.
Success cueA knife pushed into the middle comes out clean.
Watch outCook until the center is fully set, with no runny egg.
- 06
Serve
1 minuteCut into wedges and serve warm.
Success cueClean wedges that hold together.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A spoon of flour holds the eggah together so it can be flipped in one piece.
- • Use a pan with a lid so the top cooks through without burning the base.
- • Dry the herbs well after washing them.
Common mistakes
- • Cooking on high heat, which burns the base before the center sets.
- • Leaving the herbs wet, which makes the eggah watery.
Serving ideasServe with baladi bread, white cheese and sliced tomatoes for breakfast or a light supper.
Potential allergens
Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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