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Description

• scrambled eggs � l'arl�sienne - with courgette (zucchini) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
• scrambled eggs � l'am�ricaine - with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
• Soy scrambled eggs - mixed with soy sauce and often eaten with congee.
• scrambled eggs with sucuk or pastirma Sucuklu yumurta and Pastirmali yumurta respectively - Scrambled eggs are mixed with Turkish beef sausages. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey it is eaten for breakfast.
• scrambled eggs with dig�e�es - a variation from Chilean cuisine in which the eggs are fried together with the native fungus cyttaria espinosae.
• migas - a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of Mexican tortilla, to which vegetables and meat may be added.

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