Chicken eggs are incredibly the most nutritious and versatile of foods, widely used in a range of dishes; both savory & sweet, including baked goods.

Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelette and pickled.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

To learn more about the Health Facts of Eggs and the popular Egg Dishes around the world, you can go through the introductory lesson - Eggs... In So Many Ways!

Eggs Recipe of the Day - The Ejjeh

The Ejjeh

About Ejjeh

Ejjeh is a delicious treat from the Syria and Lebanon areas of the Middle East. These are egg “pancakes” or mini omelets and are famous for their fresh flavors that include onions, fresh parsley, and mint for a great flavor.

It is suggested that Ejjeh is served along with yogurt or hummus on the side along with pita bread and adding a fresh salad as well would help give it a different twist to your brunch, lunch, or even dinner!

This Dish

The vegetables and spices are beaten with the eggs and fried until brown on both sides.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs 6 pieces
Yellow onion (minced) ½ cup
Parsley (chopped) ½ cup
Garlic (mashed) 2 cloves
Coriander seeds (crushed) ½ tsp
Aleppo pepper 2 tsp
Dry mint 1 tsp
Salt & black pepper as required
Olive oil 2 tbsp


Method of Cooking

1. Beat the eggs until well blended.

2. In a mixing bowl add the onion, parsley, garlic, and spices to the egg and beat again until mixed.

3. Season with salt and pepper to taste.

4. Heat the sauté pan/ skillet with about 1/8 inch of oil, being careful not to let the oil smoke.

5. Test by adding a few drops of egg mixture to see if the oil is ready.

6. Slowly pour in enough egg mixture to make a thin sheet slightly thicker than a crepe and about six inches across.

7. Turn once, cooking until slightly brown on each side.

8. Remove and place on a paper towel to absorb excess oil.