[Sca-cooks] Scrambled eggs

[Antonia di Benedetto Calvo]

On 30/03/2013 6:04 a.m., Beth Harper wrote:
> I made little 1/-oz packets of the al-Baghdadi seasoned salt recipe for
> feast tokens for a recent event, and we had a bunch of tokens left over,
> and I've been putting it on all sorts of stuff - I added it to egg salad
> yesterday in a sandwich and it was delicious; I'm sure it would be
> fantastic in scrambled eggs too! It's kosher salt, coriander, cumin,
> sesame, poppy, fennel, anise, and nigella.

That's a good idea or a token.  Ibn Warraq has a recipe that calls for 
salt, sumac, terebith, pomegranite seeds, cumin, asa foetida, polished 
sesame seeds, flax seeds, hemp seeds, and nigella.  I made it for a 
feast substituting juniper for terebinth and leaving out the hemp seeds 
and flax seeds, and it was very well received.

-- 
Antonia di Benedetto Calvo
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Saccharum pergratum. Villum lubricum.