Creamy Turkish Eggs
Creamy Turkish Eggs
What I love about Creamy Turkish Eggs
Have you heard of Turkish Eggs? They have become quite popular as of recent and after trying the myself, I am totally on board! It is such a unique dish that has flavours unlike anything I have tried before. It’s one of my husband’s favourite things to make on a leisurely Saturday morning. If you like yogurt and garlic and a little spice, then you will LOVE this. The base is a creamy, garlicky “sauce”, if you will, that is then topped with perfectly poached eggs, paprika butter and fresh dill. All served with crunchy sourdough bread. Is your mouth watering yet?
What you will need to make Creamy Turkish Eggs
Here’s a list of ingredients that you will need:
For the Yogurt Base:
Yogurt - The base is made up of two types dairy and plain yogurt is one of them. I recommend using full-fat yogurt for the best, creamiest results.
Sour cream - Sour cream makes up the other part of the yogurt base. You just need about 1/4 cup. Again, I recommend full-fat sour cream for best results.
Garlic - Garlic is one of the most important parts of the base as it gives it one of the most distinct flavours of Turkish eggs. Fresh garlic is potent and spicy but amongst the yogurt base, it’s just the perfect amount of flavour and zing.
Lemon juice - Adding a little lemon juice gives the yogurt base some delicious lemon flavour as well. It’s a lovely addition!
Cayenne - Cayenne pepper adds a bit of spice and flavour to the yogurt base as well as pretty little red flecks throughout.
For the Poached Eggs:
Eggs - An important part of Turkish eggs is… eggs! For two bowls (two portions), you will need 4 eggs. Quality makes a difference, so buy free range, organic eggs if you can! They have the best rich, orange yolks ever.
White vinegar - Adding white vinegar to the boiling water when poaching eggs is what makes the egg wrap around itself and stay together as it cooks. This helps to make the most perfect poached egg.
For the Paprika Butter:
Butter - I recommend using unsalted butter and then seasoning the entire plate with salt later. That way we have better control of the salt levels.
Paprika - All you need is butter and paprika for the paprika butter. Pretty simple eh? I like smoked paprika for a little extra flavour, but mild, regular or spicy paprika works as well.
For the toppings:
Dill - Fresh dill is another one of those distinct flavours of Turkish eggs. I love fresh dill! It has the best, unique and delicious, fresh flavour. It adds so much to this dish including pretty green colour.
Spices - You don’t need much; just a little flake salt or sea salt and fresh cracked black pepper goes a long way! Season to your preference.
Bread - What’s Turkish eggs without some crusty bread? I love adding some toasty, homemade sourdough to serve with these Turkish eggs. Slather the creamy yogurt and runny, poached eggs over the crusty bread and be transported to heaven!
Creamy Turkish Eggs
Creamy Turkish Eggs
Ingredients
- 1/2 cup plain full-fat yogurt
- 1/4 cup full-fat sour cream
- 1 garlic clove, minced
- 2 tsp lemon juice
- 1/8 tsp ground cayenne
- 4 free-run, organic eggs
- 2 tbsp white vinegar
- water
- 2 tbsp unsalted butter
- 1/8 tsp paprika
- fresh dill fronds
- fresh cracked pepper
- flakey sea salt
- crispy sourdough bread
Instructions
- Make the yogurt base: in a small bowl, mix together the yogurt, sour cream, garlic, lemon juice and cayenne until combined. Set aside.
- Fill a medium-sized saucepan halfway with water and bring it to a boil over medium-high heat. Add 2 tbsp of vinegar.
- Crack one egg into a small pinch bowl. Swirl the boiling water clockwise and drop the egg into the centre of the swirl. Turn the heat down slightly so that the boil is less aggressive. Poach the egg for about 3 minutes or until the egg white is set. Remove to a cloth to drain. Repeat the process with the rest of the eggs.
- Make the butter: melt 2 tbsp of butter in a small saucepan and whisk in the paprika. Heat the butter until it starts to foam and then remove from the heat. You don't want to turn it to browned butter.
- Divide the yogurt mixture in two shallow bowls. In each bowl, top the yogurt base with two poached eggs.
- Drizzle the paprika butter over the yogurt and eggs.
- Garnish with fresh dill fronds, fresh cracked pepper and flakey sea salt.
- Enjoy with homemade, toasted sourdough bread.