Dill & Red Pepper Scrambled Eggs

Istanbul is cloudy and chilly these days. And that seagull is crazy loud! So are his/her friends–I guess it takes one to know one.

…which meant I had to have something warm for breakfast.

Scrambled eggs, Selam!

This was unbelievably delicious. The distinctly light aroma of fresh dill combined with the spice of red pepper flakes makes these scrambled eggs the best you’ve ever had. It’s a savory alternative to your morning wake-up call.

You could easily add your favorite cheese to this, but I was (1) lacking in cheese and (2) already content with its simplicity.

Eat it alongside smoked salmon or whole grain toast.

You can even drizzle the finished product with honey and give your palette a little sumthin’ sumthin’ extra to discern.  Sweet+salty=potential for perfection.

Dill & Red Pepper Scrambled Eggs

– 2 eggs
– 1 tbsp butter
– 1 tsp red pepper flakes
– 1/4 tsp salt & 1/4 tsp pepper
– 1 tbsp dill, chopped

Serves 1


Heat your skillet to medium heat w/butter.

Add the red pepper flakes to the butter. While it cooks, it releases the flavor of the pepper, making for an aromatic butter that will evenly distribute throughout the eggs.

While that melts, prepare the eggs.

In a small bowl, whisk together with a fork 2 eggs, 1/4 tsp each salt & pepper and chopped dill.

Give the mixture one more ‘lil whisk, then add it to the heated pan.

Mix it slightly so the butter/red pepper flakes are evenly distributed.

To properly cook scrambled eggs you have to pull the outsides toward the center, consistently, allowing for raw material to cook in the newly vacant area.

Like so:

And continue that process until it all clumps up together. You’d better use a wooden spoon or spatula as to not scratch your pan.

I sometimes do things improperly–like using this fork–but yeah. No biggie.

As it forms, keep in mind not to overcook it. You want a little softness to it.


Now eat it.

I don’t have a picture of this plated, because, well, it never made it to a plate 🙂

xoxo from…

Taksim Square, 2/27/2011

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