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A plate of scrambled eggs mixed with cooked yogurt crumbles and red pepper flakes.

Turkish Scrambled Eggs with Cooked Yogurt

A traditional Anatolian breakfast dish where yogurt is sautéed in butter until it reaches a cheese-like consistency before being scrambled with eggs.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 1 people
Course: Breakfast
Cuisine: Turkish
Calories: 101
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tbsp Butter
  • 3 tbsp Plain Yogurt
  • 2 large Eggs
  • ½ tsp Salt
  • 1 tsp Turkish red pepper flakes

Equipment

  • Non-Stick Skillet: To ensure the eggs and yogurt glide smoothly without sticking.
  • Small Whisk or Fork: To thoroughly combine the eggs and yogurt before cooking.
  • Silicone Spatula: For gentle, constant stirring to maintain the velvet texture.
  • Small Saucepan: For preparing the sizzling red pepper butter topping.

Method
 

  1. Place the butter in a non-stick skillet over medium heat. Let it melt and begin to sizzle slightly.
    Melting a tablespoon of butter in a non-stick skillet for Turkish yogurt eggs.
  2. Add the 3 tablespoons of yogurt directly into the butter.
    Adding fresh plain yogurt into the pan with melted butter to begin sautéing.
  3. Stir constantly over medium heat. At first, the yogurt will become watery. Continue stirring until the water evaporates and the yogurt begins to clump together, looking like small crumbles of cheese (this takes about 4-5 minutes).
    Stirring yogurt until the water evaporates and it reaches a crumbly, cheese-like texture.
  4. Once the yogurt has reached a "grainy" or cheese-like appearance, crack the two eggs into the pan.
    Cracking two large eggs over the golden, sautéed yogurt crumbles in the pan.
  5. Sprinkle with salt and the red pepper flakes (pul biber) for a hint of warmth.
    Gently scrambling the eggs and mixing them with the cheese-like yogurt base.
  6. Mix the eggs gently with the sautéed yogurt crumbles. Continue to cook until the eggs are set to your liking.
    Adding salt and Turkish red pepper flakes (pul biber) to the cooked eggs and yogurt.
  7. Transfer to a plate and serve immediately with crusty, toasted bread.
    Serving the final creamy yogurt and egg dish with crispy toasted bread and tea.

Video

Notes

For extra creamy texture, cook on low heat and stir gently — overcooking will cause the yogurt to separate and the eggs to dry out.