Turkish Eggs
FYI this is not an original recipe - Turkish Eggs is something that was introduced to me by (the queen) Nigella Lawson. A favourite of my mother’s, I grew up watching her and was always down with her “do whatever you want” cooking philosophy, something Minh and I have adopted. I even met her in person once, at a book signing. During the Q&A period I asked her, “if you could have potatoes one way for the rest of your life, what would they be?” To which she answered “fried, in duck fat.” Bless her.
The point is the woman does no wrong so trust me when I say that there is nothing better than the combination of creamy garlicky yogurt (stay with me here), brown butter and a super runny yolk. Don’t forget the bread! To be honest, the dish itself doesn’t look like much, just a bowl of white blobs and some butter. Don’t be fooled by its appearance though, it’s addictive and you WILL smell like garlic for two days but it WILL be worth it.
INGREDIENTS
Makes 2 servings
⅓ cup of plain greek yogurt
3 cloves of garlic finely minced (ground into a paste is even better)
⅓ cup of butter
4 eggs
Dill or mint for garnish
Crusty bread for dipping
METHOD
On low, heat butter in a small pan until brown. If it starts bubbling, the heat is too high. Once the butter has browned, remove from heat.
Fill a medium pot with water and bring to a simmer. Once at a simmer, poach the eggs for 3 minutes - this will make for a nice runny yolk, perfect for dippage. Once done, extract with a slotted spoon and place on a plate lined with paper towel.
Fill a small pot (one that can fit a heatproof bowl on top) and fill it a third of the way with water or just enough so that it doesn’t touch the bowl once placed on top - bring to a simmer. Once the water is simmering, add the garlic and yogurt into the bowl and place on top of the pot. Stir and let sit until yogurt gets slightly thinner and heated through, once it reaches this point take it off the heat but leave the bowl on the pot.
For serving, portion out the garlicky yogurt, then add the eggs, the pour over the brown butter. Add dill for garnish (mint is a good alternative too) and a side of toast for slopping up the garlic, yogurt butter mixture.
Linking here to the original recipe on YouTube. Nigella gives amazing tips on how to poach an egg, perfect for poaching novices - the only method I follow.
