Breakfast dishes
A Black Sea breakfast dish made by soaking pickled green beans to remove excess salt and acidity, then sautéing them with onion in butter and binding everything with egg at the end. As the pickles cook, some of their sharpness cooks off, the beans take on the flavor of the butter, and their edges brown in spots. No salt is added; the salt in the pickles is enough.
Put the pickles in a strainer, rinse under running water, and chew a piece to taste it. If the saltiness or acidity is sharp, soak them in cold water, then drain once the flavor has mellowed to a pleasant tang. This is inactive time.
If the beans are whole, cut them into 2 cm pieces. Take handfuls and squeeze out the liquid; wet pickles will boil in the pan instead of sautéing.
Melt the butter in a wide pan. Add the half-moon-sliced onion and sauté over medium heat until soft and lightly golden at the edges.
Add the beans to the pan and sauté over medium heat for 10 minutes, stirring occasionally. No liquid should remain at the bottom of the pan, and the edges of the beans should brown in spots. Sprinkle in the red pepper flakes during the final minute.
Lightly beat the eggs with a fork in a bowl, pour them over the beans, and stir with a wooden spoon. Remove from the heat once the egg has set completely and coated the beans. Taste before adding any salt, and serve hot with cornbread.
Taste a piece of the pickle before cooking. If it is very salty or sharply sour, soak it in cold water and change the water one time; this soaking time is not included in the recipe time. If you skip it when needed, the dish may be too salty to eat.
Turşunun tadına bakma adımı önemli, benimki çok ekşiydi ve bir saat suda beklettim. Tatmadan kavurup yumurta kıranlar ekşi bir tava ile karşılaşıyor.
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