23 July 2009

Borage (Borago officinalis) Fried with Eggs

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This wild plant is commonly found in the northern parts of Anatolia, but it is also found in the Mediterranean region and all around the world in temperate climates. Borage is known for its diuretic effect, it is a natural alternative for paracetamol and helps detoxification of the blood. "Borage" is also known as "starflower" and can be stir fried and pickled. I especially like the taste of the borage pickles, it has an extraordinary texture.

  • 500gr of borage
  • 2 eggs
  • 1 small cup of corn flour
  • 1/2 a small cup of olive oil
  • a pinch of ground black pepper
  • salt

  1. Cut the leaves off of the borage and keep the stems. Cut the stems up into 2cm pieces and wash them up.
  2. Boil in a pot of water for 2 minutes and strain.
  3. In a bowl mix the eggs, corn flour, ground black pepper, salt and borage.
  4. In a pan, heat the olive oil and pour your borage mixture into the pan.
  5. Cook for 7-8 minutes and then turn the borage over with the help of the lid. Put the lid on the pan, turn the pan upside down so that the borage is on the lid. Take away the pan and turn it upright and slide the borage off of the lid into the pan.
  6. Fry both sides evenly.
  7. When fried put your borage onto kitchen paper, wait for 5 minutes and then serve.

Ofcourse you have have questions
  • Shake the pan and turn it around from time to time so that it fries evenly.
  • Practice fliping the borage to become an expert, your pals will admire you!

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