Welcome to Kyleigh's Kitchen

Alexa, play "How Do You Like Your Eggs In The Morning" by Dean Martin.
Unlike Mr. Martin, I'm not satisfied as long as I get my kiss; I need my eggs scrambled French-style please!

If you're unfamiliar with the French egg-scrambling technique, it's quite simple but a bit time consuming.. one might even say tedious. But I say well worth it!
Simply add a tbsp of butter and a few beaten eggs to a skillet (true French-style involves cooking the eggs in a double-boiler, but I find my way to render equally delicious results while using less dishes) on low heat and stir pretty much constantly.. okay not constantly... but frequently. To be clear, you want to keep the eggs moving while they cook so that they don't form into solid curds like the scrambled eggs most Americans are used to. Well, if the eggs don't become solid, how do you know when they're done? Good question! Depending on just how low your heat is, the eggs should take anywhere from 15-30 minutes to cook. Although we don't want our eggs to become solids, we do want them to become more viscous than they were in their raw state. Raw eggs are very close in viscosity to water. As they cook, they will thicken (but not solidify if we stir them frequently enough) to a viscosity similar to grits or cream of wheat (without the graininess of course). I like to add what I think is a little Turkish twist to these already exotic eggs and add a couple tablespoons of cottage cheese to the eggs before adding them to the pan. I call it a Turkish twist because I got the idea from these absolutely delicious scrambled eggs I had on a Turkish Airlines flight from Istanbul to LAX. Once the eggs are as thick as I like them, I take them off of the heat and pour them over a toasted piece of sourdough, add a pinch of salt and as much black pepper as I'd like, and devour!

This bad boy here has a little story behind it. BTW-- is it just me or does it seem like every recipe found on the internet has a story to it? Like it has to be some sort of food blogging crime to post a recipe without a backstory. Anyway, a couple of years ago I was in beautiful Istanbul, Turkey with my (now ex-)boyfriend having the best vacation of my life. There are so many things about Istanbul that are just to die for, like the sound of the Call-to-prayer from the loudspeakers of all of the mosques, the breath-taking architecture and size of the mosques which can almost be found on every street, the peaceful cats and dogs roaming the streets unbothered as if apart of the community themselves, and T H E F O O D !!!! OMG, the food!
The delicious kebabs, espeically Doner Kebab, the delicious and buttery rice pilaf served with every meal, the delectable yet light Turkish breakfast, the hot tea which precedes and follows every meal, the Halva and ice cream so delicious that you'll want it even in the winter time, and the ISLAK HAMBURGER (just to name a few!).
We came across this masterpiece while grabbing a quick doner kebab sandwich before heading out to catch a Ferry to the beautiful Princes' Islands. We stopped at a small restuarant on a corner in Taksim square with two big doner rotisseries in the front, one beef and one chicken. Right inside the little restuarant was a counter with a glass case. Inside the glass case were these hamburgers sitting there stacked on top of each other being steamed with what looked like some tomato sauce mixture on the bun. Tomato sauce being wet, and hamburger buns being bread, I imagined the texture to be soggy and I easily decided to pass on trying them.
Later that day on one of the Princes' Islands, I saw a sign that read "Islak!" Having seen that word earlier at the restaurant, I decided to google it to see what it meant. It translates directly to "wet". So the Islak Hamburger is the "wet hamburger." Doesn't sound very appetizing to me! But when I googled the word islak, the first link that popped up was an article titled "The One Food You Must Try in Istanbul (That Isn't Kebab)." Must is a pretty strong word, I figured, so when we got back to Taksim Square, I decided to see what the hype was about and I ordered one of the soggy looking tomato burgers. And O. M. G. I was a believer. I ordered another one because OMG. In a matter of 10, 15 minutes, I was in love.
So, when I returned home I scowered the internet and Youtube for recipes of the divine Islak Hamburger and learned to make it myself.

Here is a link to a recipe video on Youtube where you can learn how to make your own Islak Hamburger:
Islak Hamburger