I go for Turkish poached eggs for a lingering and special breakfast. Sometimes this small plate also functions as a light dinner. The steps are surprisingly uncomplicated using items in your fridge. Seemingly luxurious but it is healthy-ish and you have the option to make it keto and gluten-free by skipping the bread.
When you get to the point where you want to do this 2-3 times a week, remember the three elements: poached eggs, garlic yogurt and infused oil (or butter). If you cannot find Aleppo Pepper, you can replace it with annatto and red pepper flakes or paprika. See cook’s notes below for recommended ratio.
Dill is recommended but hey, if you have mint or parsley on hand, go for it.
If you don’t have your poached eggs game strong, this dish is a good ‘practice recipe.’ If you mess up the poaching the first few tries, the dish is very forgiving because of the yogurt and oil that brings so much flavor and moisture. Go ahead and practice poaching with the step-by-step and very thorough process in the cook’s notes below.
The Aleppo Pepper was heated in a microwave oven in this versions so this is more of the deep yellow hue.
Friendly Reminders: Recipes are meant to be guides. My recipes will take you almost there, if not THERE. Enjoy cooking using your senses – taste, smell, look and feel. The more you cook, the more you develop your common cooking sense.
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MIA
Turkish Poached Eggs
Ingredients
Aleppo (Pepper) Oil
- 1/4 tsp aleppo pepper
- 2 tbsps olive oil good quality
Garlic Yogurt
- 1 1/2 cup Greek Yogurt room temperature
- 1 clove garlic grated
- 1/4 tsp salt to aid in making paste
Poached Eggs
- 4 eggs
- 1-2 tbsp splash of vinegar
- 1 tbsp salt
For Serving
- preferred bread
- dill, mint or parsley
Instructions
Aleppo Oil
- Stovetop: Heat olive oil and aleppo pepper in a small saucepan until color is infused in the oil. Once the nutty scent wafts in the air, turn off heat.
- MIcrowave: Heat olive oil and aleppo pepperin a heatproof dish in increments of 30 seconds for 2-3 minutes. Color should be infused in the oil and it should smell nutty.
Garlic Yogurt
- Bring yogurt to room temperature: Put yogurt in a stainless bowl and let it sit in a bowl of hot water.
- Mix garlic and yogurt and salt, and let the yogurt continue getting to room temp.
Poached Eggs
- Bring a small pot of water, salt and vinegar to a boil. Water should at least be 4 inches up the side of the pot. Vinegar helps in the coagulation (formation) of the eggs and salt already adds flavor.
- Crack eggs INDIVIDUALLY into small bowls. Depending on how big your pot is, you can do two at a time or 4 in one go. Just more dishes to wash 😉 Please see cook notes below for additional tips.
- Once the water boils, lower the heat to medium. Create a vortex by using slotted spoon and swirling the water. This technique helps two ways in poaching eggs. First, the movement helps the spherical formation of the egg. Second, the egg is cooking while moving in water before it sets down at the bottom...because gravity.
- Quickly but gently tip the egg onto the water. Let the tip of the bowl touch the water so the egg gently falls into the water. Making sure water is still circling, add another egg/s whether you're making it in two batches or one. Just remembering which egg came in first.
- Set timer to about 5 minutes. Make sure that the water is not simmering or boiling. NO bubbles at all but there is water movement. Nudge the eggs gently if they settle at the bottom.
- Using your slotted spoon, pick up the first egg and touch with your finger to check if the white has set in. If not, cook some more for 30 seconds to one minute.
- Once it's cooked to your liking, pull out the eggs from the water using a slotted spoon and let it rest on a dish cloth or paper towel to remove excess water.
Serving
- Warm plate in a microwave for about 10-15 seconds.
- Spoon half of the yogurt on the plate creating depressions or hollow parts for the oil.
- Drizzle yogurt with aleppo oil.
- Nestle with two poached eggs per plate.
- Sprinkle with herbs.
- Add bread on the side and enjoy.
Notes
- Infuse 1 tbsp annatto (Achuete Seeds) + 1 tbsp Peppercorn in 1/2 cup olive oil or butter until color is infused. Strain the spices and add red pepper flakes while oil is still hot. Use 2 tbsps for the recipe above. Store and save the oil for other or later uses.
- a pinch of Paprika +a pinch Pepper Flakes infused into the oil. Adjust pepper flakes according to taste.
