Kasrani's Fried Eggs
The ancient Assyrians were known to eat ostrich eggs and other wild bird eggs until the beginning of the first century BC. That’s when chickens arrived in Mesopotamia. And when King Ashurnasirpal II threw a feast to celebrate his new capital Kalhu, one item on his absurd food menu was eggs. 10,000 eggs.
And we can be sure most of them were chicken eggs since it would be hard, if not impossible, to find 10,000 wild eggs for one occasion. Just like King Ashurnasirpal, the great Kasrani also loves eggs. And here’s his recipe.
Prep time: 25 min
Cook time: 20 min
Serves: 4
Ingredients
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1 pound (450 grams) cows' yogurt (10% fat)
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7-8 eggs
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Thyme
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Salt
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Instructions
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Mix the yogurt on medium speed with a stand mixer or hand mixer for 10 minutes.
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Continue mixing for another 10 minutes on high speed.
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When it has formed into lumps, squeeze out the excess fluid.
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Put the butter in cold water for 1 minute. Squeeze the excess liquid.
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Store the butter in the fridge.
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Take out a cast iron if you have one. Otherwise, a large frying pan.
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Add 5 tablespoons of the yogurt butter into the pan.
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Melt the butter on medium heat and continue cooking until the butter is browned.
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Crack the eggs into the pan and let fry on low heat. Spoon the butter in the pan over the eggs while they are cooking.
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Season with thyme and salt to taste.
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Flat bread can be used to eat with the eggs.