Pan-fried eggs are cooked in foaming butter with their yolks left intact and fluid, and the edges lightly lacy. Grated Kashar cheese sprinkled on top melts over the hot eggs, making a hearty dish for breakfast or a late-night snack.
Melt the butter in a pan over medium heat until it foams.
Crack the eggs into the pan one at a time. Sprinkle with a pinch of salt and cook over low to medium heat for 4–5 minutes, keeping the yolks intact and runny.
Turn off the heat, sprinkle the grated Kashar over the eggs, and let the residual heat melt it.
Sprinkle with Turkish red pepper flakes and serve hot.
Heat the pan thoroughly before cracking in the eggs; eggs added to a cold pan spread out and turn thin. Sprinkle the Kashar over the eggs after turning off the heat; the residual heat is enough to melt it. Contains allergens: egg and dairy (butter and Kashar cheese).
Tarifte 4-5 dakika yazıyor ama benim sahanım ince tabanlı olduğu için sarısı 3 dakikada sertleşti, akışkan kalmadı. Kalın tabanlı bir sahanla tekrar denemem gerekiyor sanırım.
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