In a meals processor, combine sorghum blend, potato starch, baking powder, baking soda, salt, egg, and butter and process until the dough is crumbly. Our basic medium-heat, soft-scrambled-egg approach works best when it is time to cook the eggs themselves. This Middle Eastern-inspired recipe seasons scrambled eggs with sumac, a lemony, vivid-red spice, and finishes them with bright parsley and toasted pine nuts. These are the scrambled eggs you happen to be most likely to be served at the typical American diner: fluffy and cloud-like, fairly dry, with significant curds.