Turkish-style eggs

Turkish eggs are a delicious and wholesome breakfast option. Eggs and thick yogurt make a delicious and incredibly simple dinner that will please even the fussiest appetite.

What You Need to Make Turkish Eggs:

  • Two large or medium-sized eggs, ideally fresh
  • Three full tablespoons of Greek yogurt, or roughly 80 grams
  • A single tablespoon of spirit vinegar
  • A teaspoon of freshly squeezed lemon juice for one sense
  • One little garlic clove, around 4 grams
  • One flat spoonful of butter
  • A solitary teaspoon of olive oil
  • A generous portion of chili flakes, one tablespoon of spices (coriander, dill, or parsley), and a tiny dash of cumin, salt, and pepper to serve baguettes and toast

Eggs in the Turkish style

To ensure that yogurt and eggs reach room temperature, it is preferable to take them out of the refrigerator a little early.

I determined the calorie count by looking at the ingredients. This is an approximation of the caloric content of the components I used in that particular dish. I did not factor in the baguette croutons when figuring up the dish’s calorie count. You will be able to make one Turkish egg dish using the quantity of materials listed.

Note: Before you begin cooking your Turkish eggs, I strongly suggest that you read this full post to ensure that you are well-prepared for the subsequent preparation processes. I’ll take you step-by-step through each, but it’s preferable to prepare everything around the same time.

Recipe for Turkish eggs

“Poached eggs” is what you should make for breakfast. Pick the freshest eggs available. You’ll need a small saucepan, pot, or deeper pan to “cook” them. The egg is deemed completely fresh when the white is thick, gel-like, and retains the yolk after cracking. Transfer the whisked egg to a small dish. It will be much simpler for you to drop them into a saucepan of boiling water in this manner. It is possible to twirl the spoon with your free hand. You may also be certain that the egg you add is fresh and has a nutritious yolk.

In the chosen vessel, bring 500 ml (two cups) of water to a boil. Boil some water, and add a spoonful of lemon juice or 10% spirit vinegar. Adding a lot of salt is one way to replace the vinegar and lemon juice. Cut back on the burner’s power. Just boiling the water should do. With a spoon, begin to stir the boiling water to form a vortex in the middle. Pour the egg into the center of the vortex as soon as you cease whisking the hot water. Keep an eye on the egg rather than stirring the water in the kettle.

It should take two to three minutes for the poached egg to be ready to fish. I would recommend utilizing a metal strainer for this purpose. The yolk of a poached egg cooked correctly should be liquid, while the white should solidify. Utilizing the same boiling water, “poach” the second egg.

In a small bowl, mix 80 grams (or more) of Greek or creamy Greek yogurt, 1 teaspoon freshly squeezed lemon juice, 1 tiny pressed garlic clove, and a and a pinch of salt. The combination should be put in the middle of the dish that will hold the entire meal. Place both of the boiled eggs on top of the yogurt.

Put one level tablespoon of butter and one teaspoon of olive oil in a small pan. Heat the butter until it melts. Add a tiny pinch of chile (I use Gochugaru hot pepper flakes) and a small quantity of cumin or turmeric. Mix everything together, and add it right away to the section with the yogurt and eggs.
Decorate with crispy baguette croutons.

Enjoy your meal.

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