Introduction: SAFFRON SCRAMBLED EGGS

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About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

A quick, easy, and some-what unique breakfast (or lunch, or dinner)! Just add a few threads of Spanish *Saffron to your eggs (a very few; not only is imported Saffron expensive, it is also hard to find. I found mine at Williams-Sonoma).

For those of you who are not familiar with Saffron, you will note that I use tweezers to select the Saffron threads. Saffron threads are the stigma of the Crocus Flower. The Crocus blooms for about 1 week each year, and each flower only produces 3 of the tiny Saffron threads. Saffron is the most expensive spice in the world because it takes approximately 14,000 stigmas to equal 1 ounce of threads (http://whatscookingamerica.net/saffron.htm). The threads in the tiny bottle that I purchased are so "clumped" together that it is very difficult to select just 3 or 4, even when using the tweezers!

Step 1: INGREDIENTS

  1. 2 Large Eggs (I prefer organic brown cage-free eggs)
  2. 1 TBS Unsalted Butter
  3. 1/4 teaspoon Garlic Powder (Badia's Roasted Garl;ic if you can find it) - optional
  4. 1/4 teaspoon Coarse Ground Black Pepper
  5. 1/8 teaspoon Smoked Sweet Paprika
  6. 1/8 teaspoon Cayenne Pepper - also optional
  7. 1/8 teaspoon *Dixie Crystal Kosher Salt
  8. A few threads of imported Spanish Saffron (THREADS, not powder)

*I use Dixie Crystal Kosher Salt because it is "puffed," consequently you get fewer grains of salt in a measure (and about half the amount of sodium of regular table salt)

Step 2: DIRECTIONS

Melt 1 TBS unsalted butter in a small (*for 1 person) ceramic or non-stick skillet over low to medium-low heat.

While the butter is melting:

  1. Place a few threads of Spanish Saffron (remember: a very few) in a small non-metal container and add about 2 teaspoons of very warm water. Allow the saffron threads to steep in the warm water while you continue.
  2. Mix all of your other spices together, including S&P, in a separate container.
  3. Break the eggs into a glass bowl or container; add 1 TBS room temperature water and beat vigorously until completed blended; then add the spice mixture (excluding the saffron) and beat again.
  4. When the butter is completely melted, add the steeping saffron to the pan and let it simmer in the butter (stirring very gently with a rubber spatula) for a few seconds so that the color and flavor of the saffron is distributed evenly.
  5. Next, add the egg mixture to the pan and cook until it reaches your desired density, gently swirling and stirring occasionally until the eggs are scrambled the way you like them..
  6. Remove from heat and plate.

*Use these ingredients if you are cooking for one person; double the ingredients for 2, etc., etc.etc.

Step 3: TIME TO EAT . . .

I enjoyed my Saffron Scrambled Eggs for breakfast, along with a slice of buttered bread, a glass of OJ, and some hot coffee. However you can enjoy this recipe for breakfast, lunch, or dinner. If you prefer, you can even add or sprinkle some good Parmesan cheese to the recipe.

Bon Apetitt

I have calculated the nutrition for this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer (the analysis does not include buttered toast, coffee, or OJ).