Egga Recipe

Name: Maha's Brunchs EGGA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Egyptian
Ingredients: 4 large eggs; 2 tbsp whole milk; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 cup flat-leaf parsley, finely chopped; 0.5 cup fresh dill, finely chopped; 0.25 cup fresh cilantro (coriander leaves), finely chopped; 2 tbsp fresh chives, thinly sliced; 2 tbsp fresh mint, finely chopped; 2 each green onions (scallions), thinly sliced (white + green parts); 1 clove garlic, very finely minced; 1 tsp lemon juice, freshly squeezed; 2 tsp extra-virgin olive oil; 1 tbsp butter (unsalted); 1 tsp olive oil or neutral oil for pan; 0.25 cup optional: crumbled feta or akkawi cheese; 2 each Balady bread or pita; 1 cup salata Balady (tomato-cucumber salad)

Inspired by Maha's Brunch

Time20m

Serves2

Egga is the herbaceous, green, Egyptian omelette. Combining the simplest ingredients like sea salt & black pepper with freshly chopped herbs to create the dreamiest of omelettes. Always cooked to perfection and ready to be savoured with our Balady bread and salata Balady.

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Ingredients

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Egg Mixture

4 Large eggs

2 tbsp whole milk

1 tsp fine sea salt

1 tsp freshly ground black pepper

Herb Mix

1 cup flat-leaf parsley, finely chopped

1/2 cup fresh dill, finely chopped

1/4 cup fresh cilantro (coriander leaves), finely chopped

2 tbsp fresh chives, thinly sliced

2 tbsp fresh mint, finely chopped

2 each green onions (scallions), thinly sliced (white + green parts)

Aromatics & Finishing

1 clove garlic, very finely minced

1 tsp lemon juice, freshly squeezed

2 tsp extra-virgin olive oil

1 tbsp butter (unsalted)

1 tsp olive oil or neutral oil for pan

1/4 cup optional: crumbled feta or akkawi cheese

To Serve

2 each Balady bread or pita

1 cup salata Balady (tomato-cucumber salad)

Method

Prep

Prepare herbs and aromatics

Wash and thoroughly dry all fresh herbs. Finely chop parsley, dill, cilantro, mint, and chives. Thinly slice green onions and very finely mince the garlic. Place all herbs and aromatics in a bowl and set aside.

Crack the eggs into a medium mixing bowl, add the milk, sea salt, and black pepper. Whisk briskly until yolks and whites are fully combined and the mixture is slightly frothy (about 30–45 seconds). Stir in the lemon juice and 1 teaspoon extra-virgin olive oil to brighten the mixture.

Mixing the Egga

Reserve about 2 tablespoons of the chopped herb mixture for garnish. Add the remaining herbs, green onions, and the minced garlic into the beaten eggs. If using cheese, gently fold in the crumbled feta or akkawi now. Mix gently to distribute evenly without over-beating.

Cooking

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-low heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Swirl the pan so the fats coat the surface and melt the butter without browning (about 30 seconds).

Pour the egg-and-herb mixture into the skillet, tilting the pan so the eggs spread into an even layer. Reduce heat to low. Using a silicone spatula, gently push set edges toward the center while tipping the pan to allow uncooked egg to flow to the edges (similar to omelette technique).

Cook slowly for 3–5 minutes until the bottom is set but the top is still slightly glossy. If you prefer a fully set top, cover the pan with a lid for 30–60 seconds to steam the surface gently. Avoid high heat—Egga should be tender and moist, not browned or rubbery.

When nearly set, sprinkle the reserved herbs over half the omelette for brightness and visual contrast. Optionally add a few extra crumbles of cheese on that half.

Fold the omelette in half or loosen around the edges and slide it onto a warm plate. Drizzle with 1 teaspoon extra-virgin olive oil and a light grind of black pepper. Taste and adjust salt if needed.

To Serve

Serve the Egga immediately with warm Balady bread and salata Balady on the side. Tear bread and use to scoop up the omelette and salad. Leftovers can be reheated gently in a low oven (150°C / 300°F) for 5–7 minutes or in a skillet over low heat until warmed through.