Creamy Turkish Eggs

How to make Creamy Turkish Eggs.

Ingredients: Serves 2

For the Yogurt Spread:

  • 1 cup Greek yoghurt, at room temperature
  • 1 garlic clove
  • ¼ teaspoon salt, or to taste (Optional)
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 ½ tablespoons finely chopped fresh dill

For the Aleppo Butter:

  • ½ stick unsalted butter
  • ¼ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 tablespoon chilli flakes

For the Optional Parsley and Jalapeño Oil:

  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon diced jalapeño pepper
  • 1 pinch salt (Optional)
  • 2 tablespoons olive oil (Optional)

For the Rest:

  • 1 tablespoon white vinegar
  • 4 large eggs
  • 1 pinch sea salt

Instructions:

  1. Spoon yoghurt into a medium bowl.
  2. Grate in garlic and mix to combine.
  3. Season with salt, pepper and cayenne.
  4. Add dill and mix thoroughly.
  5. Set aside at room temperature.
  6. Melt butter in a saucepan over medium heat and heat until bubbles begin to burst.
  7. Add cumin, paprika and chilli flakes.
  8. Stir until colour is uniform, then turn off heat and let spices infuse.
  9. Grind parsley and jalapeño together in a mortar.
  10. Season with salt, drizzle in olive oil and stir to combine.
  11. Fill a large saucepan with 2 to 3 inches of water and bring to a boil.
  12. Reduce heat to medium-low, pour in vinegar and keep the water at a gentle simmer.
  13. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water.
  14. Repeat with the remaining eggs.
  15. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
  16. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  17. Dollop yoghurt mixture onto serving plates.
  18. Use the back of a spoon to spread yoghurt out into a bed for the eggs, carving ridges into the top to catch the oil.
  19. Drizzle on some jalapeño oil.
  20. Top with eggs and a spoonful or two of butter.
  21. Sprinkle sea salt on top.
  22. Serve and enjoy!
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