Traditional Turkish Eggs Recipe [easy step-by-step]

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a rich flavor with less heat.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is more readily available and adds freshness.

In a large bowl, heat the milk to 185F-200F by stirring frequently. Don’t leave the milk unattended, it can rise and overflow very fast.

Remove the milk from the heat and let it cool to 110F-120F.

Once the temp is 110-120F, pour the milk into clean jars. Add the room temp yogurt, sugar, and salt and mix together with a spoon.

Close the lids and place the jars in the oven or microwave and cover them with kitchen towels or a clean bath towel to keep warm, with the power off and the door shut. Let them stay until thickened for 12-16 hours.

After removing the jars from the storage, refrigerate them at least overnight.

Crack an egg into a small bowl.

In a medium pot, bring water to a boil, add vinegar, and stir.

Using a fork, stir the water to create a vortex and pour the egg in the center of the vortex. Cook for 3-3 1/2 mins.

Scoop the egg out and place it on a plate.

In a medium bowl, mix the yogurt and sour cream together. Add the minced garlic and salt and stir, then set aside.

In a pan, heat the butter until it bubbles and then add the red pepper flakes.

To serve, take the yogurt onto a serving plate. Top it with the poached eggs and season with salt and pepper.

Drizzle with the heated butter and serve immediately with crispy bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens