This Aegean breakfast dish is made by cleaning and slicing zucchini blossoms, briefly sautéing them in olive oil with scallions, then binding them with beaten eggs. The blossoms are not stuffed or deep-fried; they wilt in 1–2 minutes and disappear if cooked too long. Add the dill at the end.
Gently open each blossom with your fingers and remove the yellow center. Trim off the pointed green sepals and stem. Check for insects, rinse quickly under running water, pat dry with paper towels, and cut into 1 cm strips.
Thinly slice the scallions and finely chop the dill.
Heat the olive oil in a skillet and soften the scallions over medium heat for 2–3 minutes. Add the blossom strips and salt, and sauté for just 1–2 minutes, until the blossoms wilt.
Beat the eggs with black pepper, pour them into the skillet, and stir gently with a wooden spoon. Once the eggs are fully set, sprinkle with dill and remove from the heat.
Do not cook the zucchini blossoms in the pan for more than 2 minutes; add the eggs right away. If overcooked, the blossoms release water and wilt until only a yellowish trace remains in the pan.
Yumurtayı kısık ateşte bağladım, yüksek ateşte çiçekler yanıyor.
Kısık ateş doğru. Çiçek çok narin, yumurtayı kırdıktan sonra ocağı kapatıp kalan ısıyla bile bağlayabilirsiniz.
Kabak çiçeğini ayıklarken içindeki sarı organı çıkarmak gerekiyor, bırakınca acımsı bir tat veriyor. Çiçeğin dibindeki yeşil yaprakçıkları da koparın, onlar pişince sertleşip tavada ayrı duruyor.
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