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Turkish Eggs

Name: Turkish Eggs
Prep time: 1260 s
Cook time: 1080 s
Total time: 2940 s
Yield: 4
Ingredients: 250 grams Nestle Milkpak Yogurt; 1 Unit Garlic raw; 15 grams Lemon juice raw; 1/2 teaspoon Salt table; 1/4 teaspoon Spices pepper black; 1 tablespoon Vinegar distilled; 4 Units Egg whole raw fresh; 3 tablespoons Butter without salt; 1 teaspoon Spices paprika; 1/2 teaspoon Spices paprika; 1 tablespoon Parsley fresh; 200 grams Bread white wheat

49'

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A delightful dish featuring poached eggs served with a garlic yogurt sauce and a spicy chili butter sauce, garnished with fresh herbs.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Breakfast

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 4 Portions +

Nestle Milkpak Yogurt

250 grams Nestle Milkpak Yogurt

Garlic, raw

1 Unit Garlic, raw

Lemon juice, raw

15 grams Lemon juice, raw

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/4 teaspoon Spices, pepper, black

Vinegar, distilled

1 tablespoon Vinegar, distilled

Egg, whole, raw, fresh

4 Units Egg, whole, raw, fresh

Butter, without salt

3 tablespoons Butter, without salt

Spices, paprika

1 teaspoon Spices, paprika

Spices, paprika

1/2 teaspoon Spices, paprika

Parsley, fresh

1 tablespoon Parsley, fresh

Bread, white wheat

200 grams Bread, white wheat

Turkish Eggs

Nutri value

Go to instructions

Instructions

8 Steps

49'

Total

21'

Preparation

18'

Cooking

10'

Waiting

Step by step

1 of 8

Prepare Yogurt Mixture

Whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside.

Check

2 of 8

10'

Prepare Simmering Water

Fill a medium saucepan with water and bring it to a boil over medium-high heat. Turn the heat down to low and let it come to a simmer. Stir in the vinegar.

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3 of 8

Separate Egg Whites

Place a fine mesh strainer over a small bowl, crack an egg, and let the excess egg whites drop through. Transfer it into a ramekin. Repeat for the rest of the eggs.

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4 of 8

Prepare Plate

Place a sheet of paper towel on a large plate and set it aside.

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5 of 8

Poach the Eggs

Stir the simmering water to create a vortex, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes. Remove the egg using a slotted spoon and transfer it to the paper-towel lined plate. Repeat for the rest of the eggs.

Check

6 of 8

15'

Melt Butter and Cook Chili

Melt the butter in a small skillet. Add the Urfa chili pepper and salt. Cook for 15-20 seconds until the butter starts to foam and sizzle.

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7 of 8

Plate the Dish

Spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle with the chili butter sauce.

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8 of 8

Garnish and Serve

Garnish with fresh parsley or chopped dill; sprinkle with a pinch of salt and pepper to taste. Repeat for the second serving. Serve immediately while still warm.

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