Menemen with Softly Scrambled Eggs
◷ 37 mineasy
Gently fold eggs through softened green peppers and juicy tomatoes for a tender, saucy Turkish breakfast, served straight from the skillet with bread for scooping.
Oct 6Menu
Egg Dishes recipes
Browse 3 recipes collected around egg dishes.
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Tamagoyaki in a Round Pan
◷ 23 minmedium
A gently sweet-savoury Japanese rolled omelette with tender, fully cooked folds. Four thin layers are cooked and rolled in a regular nonstick frying pan, then cut into thick slices.
Oct 3
Tortilla española with onion
◷ 65 minmedium
Potatoes and onion gently cooked in olive oil, folded into eggs, then pan-cooked and flipped into a golden tortilla with a tender, fully set centre. Allow about 65 minutes, including resting; serve warm or at room temperature.
Oct 3Choosing a egg dishes recipe
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Menemen with Softly Scrambled Eggs
Preparation takes 13 minutes. Cooking takes 25 minutes. Allow 37 minutes in total. Makes 2 servings. Key ingredients: hen eggs, approximately 200 g raw edible weight without shells, ripe tomatoes, raw weight after removing cores, mild Turkish green peppers, raw weight after removing stalks and seeds, olive oil, fine salt, divided: 2 g for the tomatoes and up to 1 g to finish. Equipment: 24 cm frying pan or shallow skillet, approximately 1.5 litre capacity, Heat-resistant spatula, Chopping board and knife, Bowl and fork, Kitchen scales and measuring spoons.
Kitchen tip: Tomato water content controls the reduction time. Use the spatula-channel cue before adding eggs, even if the sauce needs longer than the suggested simmer.
Tamagoyaki in a Round Pan
Preparation takes 7 minutes. Cooking takes 15 minutes. Allow 23 minutes in total. Makes 2 servings. Key ingredients: eggs, caster sugar, mirin, Japanese soy sauce (shoyu), water. Equipment: 20 cm nonstick frying pan with an undamaged surface and approximately 15–17 cm flat cooking base, Flexible, heat-resistant silicone spatula, Silicone pastry brush, Mixing bowl and fork or whisk, Measuring jug, Small dish for oil, Clean chopping board and knife, Thin-probe food thermometer, Fine sieve, optional.
Kitchen tip: Use the specified small pan: a much larger cooking base spreads the egg too thinly to roll reliably.
Tortilla española with onion
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: all-purpose potatoes, weighed after peeling, yellow onion, peeled, olive oil, for cooking the vegetables and tortilla; excess drained, eggs, fine salt. Equipment: 20 cm (8-inch) nonstick skillet with sides at least 5 cm (2 inches) high, Lid that fits the skillet, Knife and chopping board, Large mixing bowl, Whisk or fork, Flexible spatula, Fine-mesh sieve and heatproof bowl, Tablespoon measure, Sturdy plate about 25 cm (10 inches) across, wider than the skillet, Clean serving plate, Dry oven gloves, Instant-read food thermometer.
Kitchen tip: Use the specified skillet size: a larger pan makes a thinner tortilla that cooks more quickly and can dry out.