Eggs with pastirma
Ingredients
- 30 gButter
- 120 gPastirma (Turkish cured beef)
- 50 gWater
- 300 gEgg
- 1.3 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Egg60%
- Pastirma (Turkish cured beef)24%
- Water10%
- Butter 6%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Melt the butter in a pan, lay the pastirma slices in it and add the water.
With the lid on and the heat low, cook until the pastirma has absorbed the water.
Open gaps between the slices, crack the eggs into them, sprinkle with salt and put the lid back.
Cook on very low heat until the egg whites turn white, then serve.
Where this recipe comes from
From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.
- Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)Accessed: November 4, 2026
Last changed: November 1, 2026