Melocan is a prickly vine shoot that emerges in Black Sea forests in spring. It resembles asparagus but has a sharper, slightly bitter flavor. A brief blanch removes the bitterness; the shoots are then sautéed with onion in butter and topped with eggs. The season is short: by the end of May, the shoots become woody and are no longer edible.
Snap the woody bottom off each shoot by hand and discard it. Rub off the fine, fuzzy skins at the tips with your fingers, then cut the shoots into 4 cm pieces. Wash them in plenty of cold water.
Blanch the shoots in unsalted boiling water for 5 minutes, then drain and discard the water. This removes the bitterness. Take them out when they turn bright green.
Melt the butter in a wide pan. Add the diced onion and cook over medium heat, stirring, until translucent.
Add the drained shoots to the pan and season with salt and Turkish red pepper flakes. Cook for 6–7 minutes, turning occasionally, until the edges of the shoots are lightly browned.
Make four wells with a spoon and crack an egg into each. Cover and cook over low heat. Turn off the heat when the whites are fully set and the yolks have just begun to form a thin film on top.
Do not cut off the bottom of each shoot with a knife; snap it off by hand. It will break where the woody part ends, and everything below that point is inedible. Allergens: Based on the ingredient list, this recipe contains milk and dairy products, and eggs. Check packaged products for other allergens on the label.
Sürgünleri kısa haşlamak keskinliği alıyor ama iki dakikayı geçirince lifli kısım dağıldı. Yumurtaları kırdıktan sonra çok karıştırmayın, ben bir iki kez çevirip bıraktım ve sarılar kavurmanın içinde göz göz durdu.
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