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Velvety Turkish Scrambled Eggs with Yogurt

4 Servings

10 minutes

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Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze staples—think sesame bread, salty cheese, olives and fresh vegetables. To ensure the eggs are as velvety as possible, beat them well with the yogurt, taking care to incorporate any streaks. The recipe can easily be halved and cooked in a 10-inch nonstick skillet.




Don’t use regular yogurt for this recipe. It requires thick Greek yogurt, otherwise the mixture will curdle.

10 minutes


  • 8

    large eggs

  • ½

    cup plain whole-milk Greek yogurt


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Roger R.
November 7, 2023
Amazing scrambl3ed eggs!
I already use the high heat and olive oil in my regular scrambled egg making- using the yogurt raised this up a notch with the tanginess and not excessiive creaminess
Bryan W.
March 5, 2023
Nice change of pace
Really enjoyed this twist on traditional scrambled eggs. Didn't add anything. Not heavy. Great with some warm flatbread.
Jami G.
February 10, 2023
Tangy and delicious
I halved the recipe for one.The yogurt adds a tangy flavor. I added a little zatar, sumac and feta, in addition to the allepo as garnish and it was so flavorful.
Kira H.
December 9, 2023
Velvety and smooth
Very delicious. Everything came out as stated!
Russell B.
November 10, 2023
OK But Not Dramatically Different or World-Changing...
Halved the recipe per the suggestion. It was... OK. Not a lot of work. Far too much fat in the pan (halved that too--but 2 Tbsp olive oil & 2 Tbsp butter is still 1/4 c fat), even when using well-seasoned cast iron; had I really used a non-stick pan it would have been disgusting. Didn't really taste the yoghurt until the last bite.