NOTE
Turkish Eggs are best enjoyed immediately after preparation while the poached eggs are warm and the spiced butter sauce is aromatic. Ensure your water is at a gentle simmer when poaching for perfectly set eggs.
| Product | Amount |
|---|---|
| Greek Yogurt (plain, full-fat) | 250–300 g |
| Eggs | 4 large eggs |
| Fresh Garlic | 1–2 cloves (≈ 3–4 g per clove) |
| White Vinegar | 5–10 mL (1–2 teaspoons) |
| Unsalted Butter | 45–60 g (≈ 3–4 tablespoons) |
| Paprika Powder | 2–3 g (≈ ½ teaspoon) |
| Red Pepper Flakes | A pinch (≈ 0.25–0.5 g) |
| Fresh Dill or Parsley | 10–15 g (chopped, for garnish) |
| Extra Virgin Olive Oil | 5 mL (≈ 1 teaspoon) |
Preparation
-
Prepare the Yogurt:
In a bowl, combine the Greek Yogurt with the minced Fresh Garlic and a pinch of salt. Let it sit for a few minutes to allow the garlic flavor to infuse. -
Poach the Eggs:
- Bring a pot of water to a gentle simmer (about 82°C–88°C).
- Add the White Vinegar to the water to help the egg whites coagulate.
- Crack each egg into a small cup, then gently slide them into the simmering water one at a time.
- Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
-
Make the Spiced Butter Sauce:
- In a small pan, melt the Unsalted Butter over medium heat.
- Stir in the Paprika Powder and Red Pepper Flakes. Cook for about 1 minute until the sauce is fragrant. Remove from heat.
-
Assemble the Dish:
- Spread the garlicky yogurt onto a serving plate.
- Place the poached eggs on top of the yogurt.
- Drizzle the warm spiced butter sauce over the eggs.
- Garnish with chopped Fresh Dill or Parsley and a light drizzle of Extra Virgin Olive Oil.
-
Serve:
Enjoy your Turkish Eggs immediately for the best taste and texture!