Best Turkish Poached Eggs Recipes

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Steps:

• Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
• Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
• Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
• Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

TURKISH POACHED EGGS WITH GARLIC YOGURT

Steps:

• Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates.
• Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes.
• Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs.
• Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread.

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Steps:

• Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
• Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
• Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
• Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
• Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
• Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
• Rewarm the butter mixture, if necessary, and spoon over the eggs.
• Serve immediately with pita bread.

TURKISH POACHED EGGS

Steps:

• 1. Mix together the yogurt, parsley, mint and garlic; set aside. (The yogurt needs to be quite firm, so don't over-stir or it will thin out and not be firm enough.)
• 2. In a small bowl, whisk the oil with chili flakes and lemon zest; set aside.
• 3. Bring a medium saucepan of water to a brisk boil. Add vinegar, and reduce heat to a low but steady simmer. Using a large spoon to swirl the boiling water, creating a whirlpool. Crack eggs one at a time into the saucepan, and cook for 3 minutes or until the whites are set. Use a slotted spoon to transfer poached eggs to a paper towel to absorb water.
• 4. Divide the yogurt mixture among 4 individual plates. Press the back of a large spoon into the top of each yogurt mound to make a slight well. Top each yogurt mound with a poached egg. Drizzle chili oil on top of each poached egg. Serve immediately with char-grilled Turkish bread.

TURKISH POACHED EGGS-YOGURT & SPICY SAGE BUTTER

Steps:

• Stir yogurt, dill, mint and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
• Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
• Add vinegar to large skillet of simmering water and return mixture to simmer.
• Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
• Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.