A splendid Arab way of making scrambled eggs.
Fry 1 or 2 cloves of crushed garlic slowly in plenty of butter until just golden, using a nonstick frying pan if possible. Beat 6 eggs very thoroughly, and season with salt and black pepper. Pour into the pan and cook over gentle heat, stirring constantly. As the eggs begin to thicken, add 3 tablespoons vinegar, one at a time, and keep stirring to a creamy consistency.