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Plain kaygana (simple omelette)

Whole recipeFrom: Turabi Efendi, Turkish Cookery Book (1864)

Ingredients

  • 200 gEgg
  • 56.7 gButter

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Egg78%
  2. Butter22%

Ingredients by weight, heaviest at the bottom.

Method

  1. Beat the eggs well with a fork in a bowl.

  2. Heat the butter in a clean pan. Once it is hot, add the eggs and keep stirring until fully set.

  3. Grip the pan by its handle and tilt it so the omelette slides to one side and takes a long shape. Fold the sides inward, give it a moment to firm up, then flip it onto a plate and serve.

Where this recipe comes from

From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.

Last changed: November 1, 2026

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