Turkish cuisine · Breakfast & Eggs

Butter Eggs

Creamy scrambled eggs made only with browned butter and salt – a cornerstone of the Turkish spread breakfast.

Ingredients · for 2 servings

• 5 eggs
• 40 g butter
• 1 tbsp whole milk
• 1 flatbread
• 1 tsp salt
• Pepper

Instructions

1. Whisk the eggs with the milk and salt in a bowl only until the white and yolk are just combined – do not beat until foamy.
2. Melt the butter in a nonstick pan over medium heat and wait until the foam subsides and the butter smells nutty.
3. Turn the heat to the lowest setting and pour in the egg mixture; leave undisturbed for 30 sec.
4. Slowly push from the edge toward the center with a rubber spatula so large, soft curds form, repeatedly lifting the pan briefly off the heat.
5. Remove from the heat after 3–4 min. while the mixture still looks glossy and moist – it will keep cooking in the hot pan.
6. Grind pepper over it and serve immediately with fresh flatbread for dipping.