Never used saffron as an ingridient even once. Inspired, given a recipe by Youssef Sarhan I cooked delicious saffron eggs — “Emperor’s Eggs”. Easy to cook, sharing the flow.


  • Put 800mg saffron into off-boiled water and mix until water turns orange
  • All this goodness goes to bowl with cracked eggs


  • Mix eggs, pour onto the olive oiled pan
  • From time to time, form batches


  • Add more olive oil
  • Cook some side asparagus

Ready “Emperor’s Eggs”