Turkish Eggs by @themodernnonna
2 servings
๐ฅฃ
240 ml
Yogurt
๐ง
3 g
Garlic
๐ง
1.5 g
Salt
๐ง
42 g
Unsalted butter
๐ถ๏ธ
2 g
Aleppo chili flakes
๐ถ๏ธ
1 g
Smoked paprika
๐ถ
15 ml
White vinegar
๐ฅ
200 g
Eggs
๐ง
35 g
Feta
๐ฟ
6 g
Dill
Grate
Greek yogurt
garlic
salt
Finely grate or mince 1 clove of garlic. Combine the Greek yogurt, garlic, and 1/4 teaspoon salt in a mixing bowl until smooth.
Divide
- Greek yogurt
Eggs
Divide the seasoned yogurt between 2 serving bowls. Set the bowls aside while preparing the eggs.
Fill
white vinegar
Fill the small saucepan with water and bring it to a gentle simmer over the stovetop. Stir in 1 tablespoon white vinegar.
- Crack
- eggs
Crack each egg through a fine-mesh strainer to drain loose egg white. Transfer each strained egg to a small cup or directly into the simmering water.
Poach- eggs
- salt
Poach the eggs in gently simmering water for 3 to 4 minutes, until the whites are set and yolks remain soft. Lift the eggs out using a slotted spoon and season with a pinch of salt.
Melt
unsalted butter
Melt 3 tablespoons unsalted butter in a small frying pan over medium heat. Cook until the butter smells nutty and turns lightly golden.
Stir- Aleppo chili flakes
- Unsalted butter
Remove the browned butter from the heat. Stir in the Aleppo chili flakes and smoked paprika until the spices bloom in the butter.
Place- eggs
- Greek yogurt
- unsalted butter
Place 2 poached eggs on top of the yogurt in each serving bowl. Spoon the paprika butter evenly over the eggs.
Crumble
feta cheese
fresh dill
crusty bread
Crumble feta cheese over the eggs. Garnish with fresh dill and serve immediately with crusty bread for dipping.
Turkish Eggs by @themodernnonna
2 servings
๐ฅฃ
240 ml
Yogurt
๐ง
3 g
Garlic
๐ง
1.5 g
Salt
๐ง
42 g
Unsalted butter
๐ถ๏ธ
2 g
Aleppo chili flakes
๐ถ๏ธ
1 g
Smoked paprika
๐ถ
15 ml
White vinegar
๐ฅ
200 g
Eggs
๐ง
35 g
Feta
๐ฟ
6 g
Dill
Preparation Steps
Step 1/9
Finely grate or mince 1 clove of garlic. Combine the Greek yogurt, garlic, and 1/4 teaspoon salt in a mixing bowl until smooth.
Step 2/9
Divide the seasoned yogurt between 2 serving bowls. Set the bowls aside while preparing the eggs.
Step 3/9
Fill the small saucepan with water and bring it to a gentle simmer over the stovetop. Stir in 1 tablespoon white vinegar.
Step 4/9
Crack each egg through a fine-mesh strainer to drain loose egg white. Transfer each strained egg to a small cup or directly into the simmering water.
Step 5/9
Poach the eggs in gently simmering water for 3 to 4 minutes, until the whites are set and yolks remain soft. Lift the eggs out using a slotted spoon and season with a pinch of salt.
Step 6/9
Melt 3 tablespoons unsalted butter in a small frying pan over medium heat. Cook until the butter smells nutty and turns lightly golden.
Step 7/9
Remove the browned butter from the heat. Stir in the Aleppo chili flakes and smoked paprika until the spices bloom in the butter.
Step 8/9
Place 2 poached eggs on top of the yogurt in each serving bowl. Spoon the paprika butter evenly over the eggs.
Step 9/9
Crumble feta cheese over the eggs. Garnish with fresh dill and serve immediately with crusty bread for dipping.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
390 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
9 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@themodernnonna
Origin
Cuisine
Turkish, Balkan, Middle Eastern
Geographic
Turkey, Marmara
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos