This spectacular dish is an Andalusian speciality, and occurs in only one cookery book, from the 13th century. It is one of several dishes named after the conical cooking vessel in which they are prepared, fartūn (فرطون). In case you don’t happen to have one lying around, anything conical, like a slightly adapted funnel, will do the trick. The egg mixture is made by whisking whites and yolks with vinegar, saffron, cinnamon, and some vinegar-cooked almonds. Once that’s ready, it can be poured into your fartūn to cook in a heated bath. When the eggs are done, turn the cone over onto a plate and what comes out should be an egg cone. You can play around with the proportion of spices to change the colouring of the cones so that you end up with something that resembles the spice cones that are so typical of souks all over the Arab world. The egg cones are best eaten warm and freshly made, for instance, for breakfast.
