Sahanda Yumurta — Turkish Skillet Eggs

Sahanda yumurta is the quiet classic of a Turkish breakfast: eggs gently cooked in a shallow copper or steel sahan with good butter. The goal is tender whites, flowing yolks, and fragrant butter for dipping bread.

SERVES 2 | PREP 2 MIN | COOK 6 MIN

INGREDIENTS

• 3–4 large eggs

• 1½ tbsp unsalted butter

• Fine salt

• Pul biber or black pepper, optional

• Fresh bread, to serve

METHOD

1. Melt the butter in a small sahan or heavy skillet over low heat. Let it foam without browning deeply.

2. Crack in the eggs, keeping the yolks intact.

3. Season the whites lightly with salt. Cover and cook on the lowest heat until the whites are opaque but the yolks are still soft, 3–5 minutes.

4. Spoon a little hot butter over any unset white, avoiding the yolks.

5. Sprinkle with pul biber and serve in the pan.

KITCHEN NOTE

Slow heat matters. High heat toughens the underside before the top of the whites can set.