Eggs 3 Ways with Refika’s Tips | Scrambled Eggs, Egg Benedict, Sunny Side Up Recipe

Eggs are a staple in our diets and a must for our famous Turkish breakfasts. In this video we wanted to share with you, uniquely our interpretation of these commonly made recipes using Turkish traditional ingredients to enrich the taste of these perfect egg recipes. We hope you try these our way and share with us your experiences in the comments! Afiyet olsun!
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Refika Style Scrambled Eggs
3 eggs
2 pinches of salt
3 tablespoons of cream
2 tablespoons of olive oil
1 slice of bread, toasted
● Crack the eggs into a bowl and add the salt and cream.
● Beat the mixture well with a fork or whisk.
● Heat the olive oil in a medium size fry pan on a low heat.
● When it is hot, pour in the eggs and leave to set for 20 seconds.
● Then gently pull the eggs with a spatula from the edges of pan into the center.
● Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the center. The consistency we want here is layers that are cooked like cream without discoloration.
● Remove from the heat and serve on the perfectly toasted bread. Garnish with chives or spring onion and enjoy with loved ones!
Refika Style Eggs Benedict
1 tablespoon of butter
5 slices of pastırma, a Turkish spicy, dried cured meat, you can use any cured meat of your choice
1 açma (brioche or any stale bread works great), halved
2 eggs
1 teaspoon vinegar
Lettuce leaves
Hollandaise Sauce
1 egg yolk
1 teaspoon of vinegar
40 g butter, melted
1 pinch of salt
● Melt the butter in a large pan and place the pastırma slices to cook until crispy.
● Toast the açma on the pastırmas.
● Bring in another medium pan of water to a boil, then reduce the heat to low.
● Add the salt and vinegar to the pan and crack the eggs into the water gently.
● Cook until the egg whites are cooked, and yolks are still runny.
● Meanwhile to make the hollandaise sauce, vigorously whisk the egg yolk, vinegar and salt together in a bowl.
● Place the bowl over a saucepan containing barely simmering water.
● The water should not touch the bottom of the bowl. Continue to whisk rapidly.
● Be careful not to let the eggs get too hot or they will scramble.
● Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
● If the sauce gets too thick, whisk in a few drops of warm water before serving.
● To assemble the benedict, place halves of açmas on a plate.
● Drizzle some hollandaise sauce and place the lettuce leaves.
● Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water and place on the lettuce leaves.
● Season with some salt, black pepper and red pepper flakes.
● Place the pastırma slice on the eggs and drizzle more hollandaise sauce.
● Finally, sprinkle some fresh thyme leaves.
Sunnyside up eggs
2 eggs
1 teaspoon of butter
Salt
● Heat a copper pan and melt the butter.
● When the butter starts to brown, it is time to crack in the eggs.
● Season the egg whites with salt.
● Cook until the egg white is brown on the bottom, but the yolk is still runny. When you make a big batch, stir the egg whites without touching the yolks so the runny parts can cook easily.
● Dip the bread in the runny yolks!
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