Scrambled Eggs with Vinegar
A splendid Arab way of making scrambled eggs.
Fry 1 or 2 cloves of crushed garlic slowly in plenty of butter until just golden,
using a nonstick frying pan if possible. Beat 6 eggs very thoroughly, and season
with salt and black pepper. Pour into the pan and cook over gentle heat, stirring
constantly. As the eggs begin to thicken, add 3 tablespoons vinegar, one at a time,
and keep stirring to a creamy consistency.
From "A Book of Middle Eastern Food" by Claudia Roden
1995 Christina Al-Sudairy · www.sudairy.com