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Velvety Turkish Scrambled Eggs with Yogurt

Velvety Turkish Scrambled Eggs with Yogurt

By Diane UngerFebruary 1, 2023

  • Makes
    4 servings
  • Cook Time
    10 minutes
  • Rating

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze staples—think sesame bread, salty cheese, olives and fresh vegetables. To ensure the eggs are as velvety as possible, beat them well with the yogurt, taking care to incorporate any streaks. The recipe can easily be halved and cooked in a 10-inch nonstick skillet.

Tip

Don’t use regular yogurt for this recipe. It requires thick Greek yogurt, otherwise the mixture will curdle.

Ingredients
  • 8

    large eggs

  • ½

    cup plain whole-milk Greek yogurt

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • 4

    tablespoons salted butter, cut into 4 pieces

  • Aleppo pepper, to serve (optional)

Step 1

In a large bowl, whisk the eggs, yogurt and ½ teaspoon each salt and black pepper until well combined and no yogurt streaks remain. Set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil and butter until the butter melts. Add the egg mixture and cook, without stirring, until beginning to set at the edges, about 15 seconds. Using a silicone spatula, continuously stir, pushing the edges toward the middle as the mixture begins to set and folding the cooked egg over on itself. Cook until the curds are soft, moist and just set but not translucent or runny, 1 to 1½ minutes. Transfer to warmed plates and serve sprinkled with Aleppo pepper (if using).

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