For the vermicelli:

1

Dissolve the saffron into the rosewater and set aside to steep for 10 minutes or until ready to use in the recipe

2

Heat 2 tablespoon of the vegetable oil over medium high heat in a large, deep skillet, then add half the vermicelli noodles. Stir until golden brown, then add the remaining vermicelli

3

Pour boiling water on top, enough to just submerge the noodles, and boil for 4-5 minutes until cooked al dente or according to vermicelli package instructions.

4

Drain the noodles over a colander, wipe out the skillet, and add the butter and remaining 1 tablespoon of vegetable oil over medium high heat. Once hot and bubbling, add the vermicelli back in, along with the sugar, turmeric, cardamom, black pepper, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little. Meanwhile, prepare the eggs.

To make the eggs:

1

Whisk together the eggs, saffron (optional), cardamom, and salt and pepper.

2

Make an omelette or scrambled eggs to top the noodles with.

Assemble: Place the cooked vermicelli noodles on serving platter and top with the prepared eggs. Serve immediately.