Turkish Eggs

Poached eggs with garlic and dill flavored Greek yogurt – Turkish specialty

If there is one dish, I couldn’t have left Turkey without getting the authentic recipe for, it’s this – Turkish eggs! Got the recipe from a sweet colleague in Turkey. This dish is as vibrant as the country and people of Turkey. A piece of my heart is in Turkey and I taste a piece of dreamy Turkey in a bowl of breakfast every time I make Turkish eggs!

An unexpectedly delicious combination of creamy garlic yogurt and chilli infused butter to go with humbly poached eggs! When I had it the first time, I could tell it had to be simple to make, yet it had such a depth of flavors – I couldn’t easily figure out the ingredients.. such a simple, effortlessly delicious way to prepare eggs!!

This recipe serves 2

You will need:

for the yogurt:

1/2 cup of Greek yogurt (Here in India, I used Epigamia plain Greek yogurt )

3-4 cloves of garlic – crushed

salt

finely chopped fresh dill leaves – 1 tbsp

for the poached eggs:

4 eggs – fridge cold

2 tbsp lemon juice

For the chilli butter drizzle:

more chopped dill leaves for garnishing

Procedure:

• Mix the crushed garlic, greek yogurt, salt and dill leaves and set aside

• In a pan, heat the butter and melt it. To the  warm butter add EVOO and chilli flakes.
• Simmer just for a few seconds, without browning the butter and turn off the heat – set aside

• For poaching the eggs – keep a large pot of water and brig it to boil.
• take one fridge cold egg at a time and crack it open on a strainer. Gently strain off watery liquid from the white portion of the eggs.
• Gently add 1/2 tbsp lemon juice to the strained egg.

• stir the boiling water to create a whirl. Release the acidified strained egg in the middle of the whirlpool, and continue stirring around for a few seconds, till you see the egg white starting to cook and wrap around the yellow to get a perfectly round poached egg.
• Eggs get poached in about 3-4 minutes.