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>fruit vinegar egg scramble

One of the most pronounced trends in the world's best restaurants has been the movement toward lighter, herbier sauces using more fruit and vegetable reductions, in place of heavy meat and cream based sauces.

It is interesting to ponder if similar trends are invading the breakfast territory. ("cream-based vs. fruit-based"...)

Whatever the case may be, consider the following delicious surprise. This is absolutely the creamiest scrambled eggs you've ever had. The astonishing fact is that it has no cream in it.

For all we know, they have been cooking eggs with vinegar for probably thousands of years in the Middle East.


Eggs (5-6)
Fruit vinegar (1 tbs)
Water (3 tbs)
Salt (a pinch)
A little bit of nut oil/gingelly oil/butter/olive oil or none at all
Black pepper

Beat the eggs with salt, vinegar and water, just until well blended.
Heat oil in a non-stick pan. Pour the egg mixture and cook it -p-a-t-i-e-n-t-l-y- in low heat.
Scrape the pan gently and often to cook the mixture evenly.
Remove it from heat still underdone as it will continue to set.

Sprinkle pepper and try it.

What do you think?

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