Persian Style Sweet Eggs

In a medium bowl, crack the eggs and add the all-purpose flour.

Whisk the eggs and flour together until you have a smooth, consistent batter.

In a separate small bowl, combine the sugar and water. Stir until the sugar is completely dissolved to create a syrup.

Heat a non-stick frying pan over medium heat and add enough oil to coat the bottom.

Pour the egg mixture into the hot pan, spreading it into a thin, even layer like an omelet or crepe.

Cook until the bottom is golden brown, then flip and cook the other side.

Using a spatula, cut the cooked egg into smaller, bite-sized pieces directly in the pan.

Turn the heat up to high and pour the sugar-water mixture over the egg pieces.

Cook, stirring constantly, until the syrup thickens and coats the eggs. The dish is ready when the syrup becomes sticky and pulls apart like string cheese.

Remove from the pan and serve immediately.