Turkish eggs are absolutely delightful and you should try them!
Serves 210 mins prep5 mins cook
Gorgeous soft-poached eggs over a bed of garlicky yogurt and homemade chili butter 😍
0 servings
What you need
Instructions
Poach the eggs: Fill a large pot 2/3 of the way with water, and bring to a gentle boil. While water is heating up, crack each egg into separate small bowls or ramekins. Keeping the water at a high simmer, add salt and vinegar. Using a cooking spoon, create a vortex in the water, then gently lower in the cracked eggs. Allow to cook for 3 minutes, then remove each egg with a slotted cooking spoon. Make the chili butter: In a small pot over medium heat, melt the butter. Add in olive oil, red chili flakes, and paprika and mix to incorporate. Prepare yogurt mixture: Add minced garlic and flaky sea salt to the room temperature yogurt and mix well. Assemble: Place poached eggs on top of the yogurt mixture, then drizzle chili butter on top. Garnish with flaky sea salt, fresh chives, and dill. Enjoy with warm, crusty bread!View original recipe