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Turkish Eggs
Maybe you followed along as these perfectly poached eggs nestled on a bed of herbed garlicky yogurt, glistening with brown butter and Aleppo pepper went viral a few months ago. But if not, prepare to meet one of my all-time favorite ways to start the day when visiting Turkey — made with (mostly) ingredients you already have so you can travel without ever leaving home.
Dunk toasty sourdough hunks through rivulets of golden butter and yolk and creamy yogurt — plus cool, crunchy cucumber chips for good measure! — and if you start feeling like you’re on vacation, I agree!!
Turkish Eggs
Ingredients:
1 cup Greek or Turkish yogurt
1-2 garlic cloves, minced
3 tablespoons dill, leaves and tender stems minced
1 tablespoon fresh mint, minced
2 tablespoons light vinegar, such as distilled white, apple cider, or rice
2 eggs, fridge cold
½ stick butter
1 tablespoon Aleppo pepper or other chile
2 tablespoons olive oil (optional to help the butter from burning)
1 Persian cucumber, sliced diagonally (optional but recommended!)
Zest of ½ a lemon
Sea salt and freshly cracked pepper to taste
Instructions:
•Bring two small pots of water to gentle boil, one for poaching your eggs and one for warming your yogurt.
•Combine yogurt, garlic, and salt to taste in a heat-safe bowl. Place bowl over one of the pots of water on low heat and stir occasionally until warmed through and creamy. We are trying to warm our yogurt but not cook it. Stir occasionally and remove from heat once warmed. Add in fresh dill, mint, and adjust salt if needed. Mix to combine.
•Meanwhile, add vinegar to the remaining pot of water. Crack eggs one at a time into a fine-mesh sieve and strain away the runniest part of the white before adding each egg to a small, heat-safe bowl or ramekin. Gently swirl your water and drop in both eggs at the same time. Turn off the heat and let eggs remain in the water 6 minutes. This will ensure your eggs cook gently so the whites set beautifully while leaving the yolk molten and jammy. Remove from water with a slotted spoon and place on a paper towel to dry. Center of the eggs should remain springy to the touch for a perfect poach.
•Place butter into a sauté pan. Let the butter melt in the pan and begin to brown; it should smell wonderfully nutty. Once some of the milk solids have begun to caramelize and butter is a rich golden brown, add in Aleppo pepper and olive oil (olive oil is optional, but it is helpful to keep the butter from burning). Toast the chile one minute, then remove butter mixture into a bowl and reserve. Take a sliced piece of sourdough and place it in the now empty sauté pan to drink up any remaining Aleppo butter on both sides. Wipe out the pan before toasting the bread on both sides until richly golden brown over a medium-low flame.
•To serve, dollop yogurt mixture in the bottom of a bowl. Drizzle a few spoonfuls of Aleppo butter over the yogurt, nestle the eggs on top, and finish with another butter drizzle. Garnish with fresh dill, mint, cucumber, and zest of a lemon. Serve with your crispy toast. Enjoy!
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