Cilbir: Turkish Eggs

First egg recipe on the blog! This blew UP on Instagram and I am so excited to release this beautiful recipe. This was my first time making Turkish eggs and it certainly will not be my last. I might even go as far as saying I am slightly obsessed. The mix of textures and flavors is extravagant and makes you feel like royalty in your own home. An elegant poached egg atop a bed of herby, tangy, garlicky yogurt, all topped with a warm spicy butter sauce and more herbs. Salt, fat, heat, and acid all come together and play off each other in a lovely way in this dish. You really can’t go wrong with these - you’ve gotta try them!

Ingredients

YOGURT

1/2 cup Greek yogurt, (I used 0% milk fat, but feel free to use whichever you prefer)

1 garlic clove, minced or grated

1/2 lemon, juice & zest

Handful of fresh mint, chopped

Handful of fresh dill, chopped

Handful of fresh parsley, chopped

Sea salt and freshly cracked black pepper to taste

EGGS

2 eggs, poached

Good pinch of sea salt for seasoning water that eggs are poached in

BUTTER SAUCE

1/4 cup butter, (you can use salted or unsalted - whichever you prefer!)

1 tbsp Aleppo pepper

Sea salt to taste

Instructions

1. In a small mixing bowl, combine the Greek yogurt, garlic, lemon juice, chopped herbs, a good pinch of sea salt and freshly cracked black pepper. Whisk well. Add yogurt to your serving bowl(s).

2. Bring a medium saucepan full of water and a healthy pinch of sea salt to a boil.

3. While the water is coming to a boil, crack one of the eggs into a small fine mesh sieve over a small bowl. Gently swirl the egg in the sieve to drain the liquidy part of the egg whites (this separates out the excess loose whites and creates a tighter, more perfectly-shaped eggs). Transfer the egg to a ramekin, rinse the sieve with water and repeat process for other egg.

4. When the water is ready, use a wooden spoon to stir the water and create a small vortex. Quickly add the egg to the middle of vortex and turn down the heat from high / medium high to medium low. You want the egg to hang out in just simmering water while it cooks. Allow the egg to cook for 2 minutes and 30 seconds (I usually set a timer). When ready, using a slotted spoon, pick up the egg and check if the egg whites are still jiggly or if they are more solidified. If on the more solid side, transfer the egg to a plate that’s been lined with a paper towel. This will soak up any excess water from the egg(s). Prepare and cook the second egg exactly as you did the first.

5. Once the second egg has completed cooking and is on the paper towel with the other cooked egg, make the spicy butter sauce. In a small skillet, melt the butter completely and allow to bubble and become slightly brown. Take off the heat and add the Aleppo pepper. Stir to combine and add a pinch of sea salt if desired.

6. Transfer the poached eggs to the prepared yogurt bowl(s) and place each egg on top of the yogurt mixture. Drizzle with the butter sauce and top with lemon zest, fresh herbs, and more salt and pepper if desired. Enjoy!

Follow Josie’s Kitchen on Instagram (@injoskitchen) & watch this recipe come to life:

https://www.instagram.com/reel/CpV_Ixgj3kD/?utm_source=ig_web_copy_link