Turkish Eggs Recipe

Eggs: The main protein component, poached to perfection.

Greek yogurt: Provides a creamy and tangy base for the dish.

Butter: Used to create a rich and spicy sauce.

Aleppo pepper: Adds a mild heat and fruity flavor to the butter sauce.

Garlic: Minced and mixed with the yogurt for added flavor.

Dill: Fresh herb used for garnish, adding a burst of freshness.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and seasoning.

When poaching eggs, ensure the water is at a gentle simmer rather than a rolling boil. This helps the egg whites to set properly around the yolk without becoming too tough. Adding a splash of vinegar to the water can help the egg whites coagulate more quickly, resulting in a neater poached egg.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and protein content of eggs.

• plain greek yogurt - Substitute with coconut yogurt: Coconut yogurt provides a similar creamy texture and tanginess, suitable for those who are lactose intolerant or vegan.

• butter - Substitute with olive oil: Olive oil can provide a rich flavor and is a healthier fat alternative.

• aleppo pepper paprika - Substitute with smoked paprika: Smoked paprika offers a similar smoky and slightly spicy flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor.

• chopped fresh dill - Substitute with chopped fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without the black specks.

• Allow the poached eggs to cool completely before storing. This helps to prevent condensation, which can make the eggs soggy.
• Transfer the cooled poached eggs to an airtight container. Place a piece of parchment paper between each egg to prevent sticking.
• Store the yogurt mixture separately in another airtight container. This will keep the flavors fresh and prevent the yogurt from absorbing any unwanted odors.
• Keep the spicy butter sauce in a small, airtight container. Reheat it gently on the stove or in the microwave before serving.
• Refrigerate all components for up to 2 days. For best results, consume within this time frame to enjoy the full flavors and textures.
• To reassemble, gently reheat the poached eggs by placing them in a bowl of hot water for a few minutes. This will warm them without overcooking.
• Spread the yogurt mixture onto serving plates, place the reheated poached eggs on top, and drizzle with the warmed spicy butter sauce. Garnish with fresh dill before serving.
• If freezing, avoid freezing the yogurt mixture as it can separate and become watery upon thawing. Instead, freeze only the poached eggs and spicy butter sauce.
• To freeze the poached eggs, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container.
• Freeze the spicy butter sauce in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag for easy portioning.
• Thaw frozen components in the refrigerator overnight. Reheat the poached eggs and spicy butter sauce as described above before serving.

• Preheat your oven to 350°F (175°C). Place the Turkish Eggs in an oven-safe dish, cover with aluminum foil, and heat for about 10-15 minutes until warmed through. This method helps maintain the texture of the poached eggs and the creamy yogurt mixture.

• For a quicker option, use the microwave. Place the Turkish Eggs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to avoid splattering. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure the eggs don't overcook.

• If you prefer stovetop reheating, use a non-stick skillet. Add a splash of water or broth to the skillet and heat over medium-low. Place the Turkish Eggs in the skillet, cover, and heat for about 5-7 minutes, or until warmed through. This method helps retain moisture and prevents the eggs from drying out.

• To reheat just the yogurt mixture, place it in a small saucepan over low heat. Stir frequently until it reaches the desired temperature. Be careful not to overheat, as yogurt can curdle if it gets too hot.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Turkish Eggs in the air fryer basket, ensuring they are in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure even warming.

• Saucepan: To fill with water and bring to a gentle simmer for poaching the eggs.

• Small bowls: To crack the eggs into before sliding them into the simmering water.

• Slotted spoon: To remove the poached eggs from the water.

• Mixing bowl: To combine the Greek yogurt, minced garlic, salt, and pepper.

• Small skillet: To melt the butter and cook the paprika or Aleppo pepper until fragrant.

• Serving plates: To spread the yogurt mixture and place the poached eggs on.

• Measuring spoons: To measure out the butter, paprika, and other seasonings.

• Knife: To mince the garlic and chop the fresh dill.

• Cutting board: To provide a surface for mincing garlic and chopping dill.

Prepare ingredients in advance: Mince the garlic and chop the dill ahead of time to streamline the cooking process.

Use pre-made yogurt: Opt for store-bought plain Greek yogurt to save time on making your own.

Simultaneous cooking: While the eggs are poaching, melt the butter and prepare the spicy sauce to multitask efficiently.

Use a timer: Set a timer for the poached eggs to ensure they are cooked perfectly without constant monitoring.

Serve immediately: Have your serving plates ready so you can assemble and serve the dish as soon as the eggs are done.