Eggs cooked in milk & spring onion

Eggs cooked in milk & spring onion

Kaygana

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
6 free-range eggs
250ml milk
75g plain flour
20g butter
1 tablespoon pul biber, (see note)
5 spring onions, finely chopped
diced tomatoes, to serve
crumbled bulgarian feta, to serve

Method

  1. Crack the eggs into a bowl and lightly whisk. Add the milk and flour, season with sea salt and freshly ground black pepper and mix well.
  2. Melt the butter in a large frying pan over a medium heat. Add half the spring onion and sprinkle with half the pul biber. Pour half the egg mixture over the top, then cover and cook until the eggs have set — about 5 minutes.
  3. Remove the lid and place a large ceramic plate over the pan. Turn the pan over and slide the omelette onto the plate. Keep warm while cooking the remaining spring onion, pul biber and egg mixture in the same fashion as above.
  4. Cut the omelettes into wedges and serve warm, scattered with some diced tomato and crumbled feta.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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