Turkish Style Poached Eggs Recipe (2024)

FAQs

What are Turkish eggs made of? ›

It's simply poached eggs over a bed of garlicky yogurt drizzled with a spiced butter sauce. Make sure to use Greek yogurt versus simply a plain yogurt because you want it to be a thick spread for the base of the dish.

Gently tip the ramekin into the water for the egg to slide out. Poach the eggs – as soon as your eggs are all in, cover with a tight-fitting lid, remove from heat, and set a timer for 4 minutes. Remove the eggs with a slotted spoon. I like to tap the spoon over a paper towel to remove excess water before plating.

Vinegar — this acid helps the eggs hold their shape in the water. I like using white vinegar, but you can also use apple cider vinegar, white wine vinegar, or even a splash of lemon juice in a pinch! Just be aware that lemon juice will give the eggs a slightly lemony flavor.

Adding a splash of vinegar to the water sets the whites faster, so you have fewer wispy bits. However, if you follow the other tips this extra step usually isn't necessary. Avoid stirring immediately. Don't be tempted to move the egg around too soon after you put it in the water.

What are Turkish eggs? Turkish eggs, called çilbir (chill-burr), is a dish dating back to the Ottoman Empire around the 15th century. As it's made today, there are just three main components: eggs, yogurt and chile oil.

Divide the warm creamy yogurt between two shallow bowls, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped dill on top, and eat dreamily, dipping in some thick well-toasted bread as you do so.

Use vinegar

The vinegar helps the egg whites cook faster, allowing the egg to better stay together. Just adding about a Tablespoon of vinegar to your water can make all the difference. And that's on chemistry.

The other way is to increase the acidity of how you're cooking it. "Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes (it depends on the size of the egg and whether you're using it straight from the fridge). To check if it's done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon.

Should eggs be cold before poaching? ›

Let eggs come to room temperature before poaching, as that helps them cook more evenly. Take the eggs you want to poach out of the fridge at least 30 minutes before you plan to cook them. If your eggs are not farm-fresh, you can add a few drops of vinegar or lemon juice to the water.

you don't have to worry about it flying everywhere. You wanna let your eggs soak for about 10 minutes. If you let them soak for too long, they will pick up a little vinegar flavor.

Directions. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs. It helps the whites to coagulate more quickly. And don't worry — you can't even taste it.

Turkey eggs are nutritionally similar to chicken eggs, although they are slightly fattier and more calorific, even when you adjust for their larger size. The average turkey egg contains 135 calories to a chicken egg's 72, with 9 grams of fat versus 5 grams for chicken eggs.

Good for hair and skin – Turkish eggs are a great superfood for both the skin and hair. The nutrients present in these eggs — such as protein, Vitamin B complex and fats — help strengthen and nourish the hair.

Turkey eggs are only about 50%. larger than a chicken egg, but they have nearly twice the amount of calories, fats, and protein. But the look, texture, and flavor of a Turkey egg. is nearly identical to that of a chicken egg.

According to Modern Farmer, it comes down to economics. To justify the expense of raising turkey eggs, farmers would have to charge about $3 per egg, or $36 a dozen. You can get a lot more chicken eggs for that price.