Turkish eggs are consistently one of my favourite breakfast options. I love them not only for their delicious taste but also because they are a well-balanced meal with plenty of protein. Poached eggs served on garlicky yoghurt, drizzled with burnt butter infused with aromatic paprika. They’re best enjoyed with a slice of good quality bread, like sourdough rye!
Are Turkish eggs difficult to make?
The correct answer is—no, it's very easy! I used to order this dish only when we went out for breakfast. For some reason, I thought it was complicated to make and never tried it at home. How wrong I was! It’s as simple to prepare as fried eggs. Sure, it takes a bit more time, but it’s a perfect option for a weekend morning.
How to make the perfect poached egg?
The star of Turkish eggs is, of course, poached eggs. Making them might seem tricky, but trust me, it’s not! Follow the instructions below, and you’ll have perfect poached eggs every time!
- Boil water in a pot, then reduce the heat so it’s just simmering. You can add a tablespoon of vinegar to help the egg hold its shape.
- Gently crack an egg into a small bowl.
- Create a whirlpool in the water by stirring with a spoon.
- Carefully slide the egg into the centre of the whirlpool. At this point, it may seem like the egg has spread out completely, but don’t worry—the white will start to set and take shape.
- Cook for about 3.5 minutes, until the white is set, and the yolk remains runny (in my opinion, this is the perfect timing).
- Remove the egg with a slotted spoon and drain it on a paper towel.
Poached Eggs – Tips
- Before adding the eggs to the water, you can crack them into a fine-mesh sieve to remove the thinnest part of the white. This helps the poached eggs hold a nicer shape (though it’s not essential).
- If you’re making several eggs, I recommend covering the cooked eggs with a ceramic bowl to keep them warm.
- When short on time, I cook eggs in two pots simultaneously.
If you’re looking for more high-protein breakfast ideas, don’t miss these recipes:
Turkish eggs
Ingredients
- 4 eggs (or more)
- 300 g tbsp Greek yoghurt (at room temperature)
- 1 tbsp lemon juice
- 1 small garlic clove (or more)
- 3 tbsp butter
- 1 tbsp vinegar
- 1 tsp hot paprika*
- salt to taste
- black pepper to taste
- fresh dill
Instructions
- In a bowl, mix the Greek yoghurt with crushed garlic, lemon juice, a pinch of salt, and black pepper. Set aside.
- In a small saucepan, melt the butter and add the paprika (use sweet paprika for a milder flavour*). Heat gently until the butter turns nutty in aroma. Be careful not to burn the butter and paprika, as it can become very bitter.
- Bring water with salt and vinegar to a boil in a pot. Reduce the heat, create a whirlpool, and gently slide in the egg. Cook for 3.5 minutes (without stirring or touching the egg). Repeat with the remaining eggs (see the tips above for perfect poached eggs).
- Spread the prepared yoghurt on plates, place the poached eggs on top, drizzle with paprika butter, and sprinkle with fresh dill. Add a pinch of salt if needed. Serve with good quality bread. Enjoy!
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1 comment
Tomi
I love it! 🙂