by Theresa Nellis
You might think that acquiring dragon eggs would be the most challenging part of this recipe, but seasoned chefs know the real trick lies in not getting scorched while cooking them. Start by donning your flame-resistant apron and gloves. Carefully crack the iridescent shell over a cauldron of ice water to prevent premature hatching.
Whisk the yolk vigorously, taking care not to inhale the sulfurous fumes. Add a pinch of ground unicorn horn to neutralize any lingering fire magic. For extra flavor, toss in a sprig of dragon’s breath herb, but be sure to pluck it at midnight under a full moon for maximum potency. As the mixture begins to simmer, you may notice small sparks dancing across the surface – this is perfectly normal and adds a delightful crackle to the final dish.
Now comes the tricky part: transferring the egg mixture to a pre-heated pan forged from meteor iron. The metal’s otherworldly properties help contain the volatile nature of dragon eggs. As you pour, whisper an ancient draconic lullaby to soothe any restless spirits within the egg. The omelet will begin to puff and shimmer, taking on an opalescent sheen.
Fold in a handful of pixie dust for a touch of whimsy and lightness. Be warned: excessive amounts may cause your omelet to float off the pan, so use sparingly. As the edges start to crisp and curl, listen closely for a faint roaring sound – this indicates your omelet is nearly done.
Slide the finished product onto a plate carved from petrified treant wood. Garnish with a sprinkling of dried phoenix ash for a subtle smoky flavor and a vibrant pop of color. Serve immediately, as dragon egg omelets are known to vanish if left unattended for too long.
For an extra decadent brunch, pair your omelet with a glass of centaur-pressed cloudberry juice or a steaming mug of basilisk eye tea. Just remember to avert your gaze while sipping the latter.
Leftover dragon egg mixture can be stored in a lead-lined container for up to three days, though be prepared for some restless nights as the eggs may try to hatch in your pantry. If this occurs, simply sing another draconic lullaby and place the container in a cool, dark place until the commotion subsides.
For those with more adventurous palates, consider trying the spicier Wyvern Egg Frittata variation. The process is similar, but requires the addition of Chimera cheese and a dash of Manticore venom (properly diluted, of course) for an extra kick. Be sure to have a glass of Frost Giant’s milk on hand to cool your tongue.
The Wyvern Egg Frittata has become a favorite among the more daring students at School for the Magically Insane. On special occasions, the school’s head chef, Madame Oleander, prepares a massive version to feed the entire student body. It’s said that those who can finish a full portion without breaking a sweat are destined for greatness in the field of magical creature handling.
Check out what’s happening at the School for the Magically Insane. The latest installment rolls out soon!