Tatname
Recipes

Scrambled eggs (oeufs brouillés)

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018)

Ingredients

  • 14.4 gButter
  • 150 gEgg
  • 2 gSalt

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.

Start cooking

Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Egg90%
  2. Butter9%
  3. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the butter in a small pan.

  2. Beat the eggs with the salt until evenly blended.

  3. Pour the mixture into the butter as it starts to sizzle and stir constantly with a wooden spoon over low heat.

  4. Keep stirring in circles so everything cooks evenly. Serve with a garnish.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018); the method is written in our own words.

Last changed: November 1, 2026

Take this recipe