Ingredients

• 100 g pastırma
• 6 piece eggs
• 2 tbsp butter
• 2 piece green onions
• 1 pinch black pepper
• 2 tbsp fresh parsley

Instructions

1. Prepare ingredients

   Slice the pastırma into thin strips about 5mm wide. Crack eggs into a bowl and whisk lightly until just combined. Finely chop green onions and parsley separately. Heat should be off during prep to avoid rushing. Do not over-whisk eggs as this creates tough texture.

2. Cook pastırma

   Heat a non-stick pan over medium heat for 1 minute. Add pastırma strips and cook for 2-3 minutes until edges start to crisp and fat renders. The pastırma should sizzle gently and release its aroma. Do not use high heat as the spice coating can burn.

3. Add butter

   Add butter to the pan with pastırma over medium heat. Let butter melt completely for 30 seconds, coating the pastırma pieces. The butter should foam lightly and smell nutty. Do not let butter turn brown or it will overpower the pastırma flavor.

4. Scramble eggs

   Pour beaten eggs into the pan over low heat. Stir continuously with a wooden spoon for 3-4 minutes until eggs form soft, creamy curds. The mixture should look glossy and barely set. Do not rush with high heat as this creates rubbery eggs.

5. Add aromatics

   Remove pan from heat and immediately stir in chopped green onions and black pepper. Mix gently for 30 seconds while residual heat finishes cooking. The eggs should be creamy but not runny. Do not return to heat as eggs will overcook.

6. Finish and serve

   Transfer to serving plates immediately and sprinkle with fresh parsley. Serve within 2-3 minutes while eggs are still warm and creamy. The dish should look golden with visible pastırma pieces throughout. Do not let it sit as eggs continue cooking from residual heat.

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