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Lavash with egg in a frying pan

Pan-Fried Lavash with Egg

A simple, fast, and delicious everyday breakfast! Pan-fried lavash with egg is a winner for anyone who loves quick morning meals made from basic ingredients. You can add just about anything — cheese, mushrooms, veggies, sausage, ham, bacon, herbs. It's great as a snack, for breakfast, or even for dinner.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Thin lavash

100

Egg

Butter

Water

200

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 24 % 6 g

Carbohydrates 60 % 15 g

135 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry lavash with egg? Gather all your ingredients. Wash the egg and wipe it dry. Crack it into a bowl and beat it with a fork.
Step 2:

Using kitchen scissors, cut the lavash into circles sized to the skillet you'll be cooking in. You want an even number of them.
Step 3:

Add the salt to a bowl of water and stir until it dissolves.
Step 4:

Set the skillet on the stove and heat it up. Add a teaspoon of butter and let it melt.
Step 5:

Dip two lavash circles fully into the bowl of salted water for a couple of seconds. They'll stick firmly together — which is exactly what we want.
Step 6:

Lay the lavash into the skillet with the hot butter. Set the heat to medium. Fry on one side for about half a minute.
Step 7:

Flip the lavash to the other side.
Step 8:

Pour a tablespoon of water (the same salted water you soaked the lavash in) right onto the lavash in the pan. Be careful not to get scalded by the steam!
Step 9:

Brush part of the beaten egg over the lavash with a pastry brush — or spread it with a tablespoon if you'd rather not dirty the brush.
Step 10:

Flip the lavash egg-side down with a spatula. Note: you'll want a good pan so the egg doesn't scorch.
Step 11:

Add another tablespoon of water to the lavash, and again watch out for the burst of hot steam.
Step 12:

Flip the lavash once more and fold it in half. Done! Serve it hot.

Funny as it sounds, the whole point of this dish is to keep the lavash from drying out, both while it fries and afterward. It shouldn't be crisp. The moisture gives the egg-filled lavash a pleasantly springy, slightly chewy texture that I love — I could eat it every day. Because the lavash is dipped in already-salted water before frying, every bite ends up evenly seasoned. Instead of cutting circles to fit the pan, you can just cut the lavash sheets into neat squares to avoid scraps. In a pinch, butter-fried lavash keeps in the fridge until the next morning — but it's best served right off the pan. Enjoy!