Turkish Eggs Recipe

Eggs: The main protein of the dish, poached to perfection.

Greek yogurt: Provides a creamy and tangy base for the eggs.

Garlic: Adds a pungent and aromatic flavor to the yogurt.

Butter: Used to create the rich and flavorful chili butter sauce.

Paprika: Adds a smoky flavor and vibrant color to the butter sauce.

Red pepper flakes: Brings heat and spice to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and seasoning.

To achieve perfectly poached eggs, make sure the water is at a gentle simmer, not a rolling boil. Adding a splash of vinegar helps the egg whites coagulate faster, resulting in a more compact shape. When melting the butter for the chili butter, keep the heat low to prevent it from burning and to allow the paprika and red pepper flakes to infuse their flavors fully.

• eggs - Substitute with tofu: Tofu can be scrambled or poached to mimic the texture of eggs, making it a good vegan alternative.

• greek yogurt - Substitute with coconut yogurt: Coconut yogurt provides a similar creamy texture and tanginess, suitable for those who are lactose intolerant or vegan.

• garlic - Substitute with shallots: Shallots offer a milder flavor but still add a depth of taste similar to garlic.

• butter - Substitute with olive oil: Olive oil provides a rich, smooth texture and is a healthier fat alternative.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor that enhances the dish.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be adjusted to taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add complexity to the dish.

• Allow the poached eggs to cool completely before storing. This helps to maintain their texture and prevents them from becoming rubbery.
• Transfer the cooled poached eggs to an airtight container. Place a piece of parchment paper between each egg to prevent them from sticking together.
• Store the poached eggs in the refrigerator for up to 2 days. For best results, consume them within this timeframe.
• For the greek yogurt and garlic mixture, transfer it to a separate airtight container. This can be refrigerated for up to 3 days.
• The chili butter should be stored in a small, airtight container. It can be kept in the refrigerator for up to 5 days.
• To reheat the poached eggs, bring a pot of water to a gentle simmer. Slide the eggs into the water and heat for about 1 minute, just until warmed through.
• Reheat the chili butter in a skillet over low heat until it becomes liquid and fragrant again.
• Assemble the dish by spreading the greek yogurt mixture on serving plates, placing the reheated poached eggs on top, and drizzling with the warmed chili butter.
• If you wish to freeze the poached eggs, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be frozen for up to 1 month.
• To thaw frozen poached eggs, place them in the refrigerator overnight. Reheat using the same method as refrigerated eggs.
• Note that freezing may slightly alter the texture of the poached eggs, but they will still be delicious when combined with the greek yogurt and chili butter.

• Gently reheat the poached eggs by placing them in a bowl of hot water for about 1-2 minutes. This will warm them without overcooking.
• Warm the greek yogurt mixture by placing it in a heatproof bowl over a pot of simmering water, stirring occasionally until it reaches the desired temperature.
• Reheat the chili butter in a skillet over low heat until it melts and becomes fragrant again. Be careful not to burn the spices.
• Assemble the dish by spreading the warmed yogurt mixture on a plate, placing the reheated poached eggs on top, and drizzling with the reheated chili butter.
• Season with additional salt and pepper if needed, and enjoy your reheated Turkish eggs!

• Saucepan: Used to bring water to a gentle simmer for poaching the eggs.

• Small bowls: Used to crack the eggs into before sliding them into the simmering water.

• Mixing bowl: Used to combine Greek yogurt and minced garlic.

• Skillet: Used to melt the butter and cook the paprika and red pepper flakes until fragrant.

• Slotted spoon: Used to gently remove the poached eggs from the water.

• Serving plates: Used to spread the yogurt mixture and serve the final dish.

• Measuring spoons: Used to measure out the butter, paprika, and red pepper flakes.

• Garlic press: Used to mince the garlic cloves.

• Spatula: Used to spread the yogurt mixture on the serving plates.

• Whisk: Used to mix the Greek yogurt and minced garlic together.

Prepare ingredients in advance: Mince the garlic and measure out the yogurt, butter, and spices before starting.

Use a poaching pan: A dedicated egg poaching pan can save time and ensure perfectly poached eggs.

Microwave garlic butter: Melt the butter and mix in the paprika and red pepper flakes in the microwave to save time.

Preheat serving plates: Warm the plates in the oven so the yogurt mixture stays at the right temperature when serving.

Batch poach eggs: Poach multiple eggs at once to save time.