THE RECIPE LARDER

Turkish Eggs

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I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!

Turkish Eggs.

It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!

turkish poached eggs

This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!

When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to  never fail to be amazed by nature and all things natural.

This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!

I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!

turkish eggs

Go for it! And message me with pics!!!

Cheers!!

 

IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!

 

Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Ingredients
Servings: pax
Instructions
  1. Hang the yoghurt / curds for 3-4 hours
  2. Transfer into a bowl, and add salt and half (ie 1/2 tspn) garlic
  3. Mix well and keep aside
  4. In slow to medium fire, set the water to boil.
  5. While water is heating, break one egg into a seive
  6. Let the extra albumin strain away
  7. Transfer gently to a cup
  8. Add half tspn lemon juice and keep ready
  9. When large bubble break to the surface of the water, reduce the fire and transfer the egg gently into the water.
  10. Poach the egg for 2 to 3 minutes
  11. Gently take it out with a slotted spoon and drain excess water
  12. Transfer on top of the curds
  13. Similarly poach the second egg.
  14. Set a pan on slow fire and, set the butter to melt.
  15. Add balance 1/2 tspn garlic and chilli flakes.
  16. Just before taking off fire add the olive oil
  17. Drizzle over the eggs
  18. Garnish with chives
  19. Enjoy with a point of toast.
Recipe Notes

Notes for perfect poached eggs:

  • The egg should be refrigerated or at least an hour before making the poached eggs.
  • Lemon juice is a must.
  • Do strain the extra egg white, it makes a difference.
  • There is no need to put vinegar in water and to make a swirling vortex. Instead the vortex and swirling water breaks the egg white and makes it into a streamy mess.
  • The water should not be rapidly boiling. If it is bring it down again to a point where large bubbles burst to the surface. Not too many bubbles, just one to three bubbles. This is the right time to slide the egg into the water.
  • Don't be in a hurry and bring up the heat. Let the egg cook slowly over 2 to 3 minutes.
  • Slotted spoon is a must. It helps drain excess water. No one wants hot water over yummy cook curds.

 

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Schezwan Sauce

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I have grown up eating spicy food, but my go to for super tongue tingling spice has always been Schezwan Sauce. There is a fantastic brand available in the stores, which I keep and use, but nothing like homemade. Right? You can guarantee quality, and you can make according to your taste – spicy, super spicy, extra garlicky!

I love garlic – the taste, texture and fragrance. It can liven up the dingiest of dishes. It adds pizzaz to Pizza :P, and makes a mean starter …(I will post that recipe soon. Heard about it – sounded yum! Still to experiment!)

Garlic from the farm.

Garlic from the farm.

I got this recipe from a friend – shout out to Rashmi. She is a fantastic cook (I am surrounded by them) and very very efficient. Her repertoire ranges from outstanding lambs to authentic Italian. I have tweaked her original recipe. Mine is a little more garlicky.

bottled Schezwan Sauce

Bottled Schezwan Sauce

I would suggest Schezwan Sauce with just about anything. I even dip popcorn in it. It’s a staple during our girls’ night out.

Schezwan Sauce

Schezwan Sauce

Dishes you could mix them in – noodles, fried rice, stir-fry. All these are conservative ideas. I would recommend out of the box uses. With potato crisps, popcorn, in a sandwich, layered in a baking dish, with dhokla, with cucumber sticks as a dip, with fritters, with sushi….!!

What would you use it with? Do send your comments.

schezwan sauce

While I find weighing ingredients a very precise option, sometimes I also use Cups and Spoon measurements. I have used spoon measurement in the last section because I found it more accurate and less cumbersome.

I have included the cup measurements in the recipe notes.

Schezwan Sauce
Print Recipe
Tedious to make ( I tend to post too many of those :O ) but the best kind of sauce. Very versatile.
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Schezwan Sauce
Print Recipe
Tedious to make ( I tend to post too many of those :O ) but the best kind of sauce. Very versatile.
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Ingredients
To blend together
For cooking
To add while cooking
Servings: kgs
Instructions
  1. Soak the deseeded chillies for 2 hours.
  2. Boil the soaked chillies in the same water. It should slip through your fingers. The texture should become slippery and slimy. Drain and cool for 30 minutes. Set aside the water.
  3. Blend together - the chillies, celery stem, celery leaves, garlic pods, green caspsicum, spring onions, ginger. I blend it, till its just a step away from a very smooth paste. Use the drained water, to help in the blending. Dont use too much. The mixture should not become runny.
To cook
  1. Heat the oil in a heavy bottomed pan. Dont let it smoke.
  2. Add the green chillies and garlic and cook till soft. Garlic should not change colour.
  3. Add the blended mixture and mix well with the oil.
While cooking.
  1. Add the ketchup, malted vinegar, pepper powder and salt.
  2. Let it cook till big bubbles erupt.
  3. Cool and store in jars. This recipe makes - 9 jars of 200 gms each.
    Cool and store in jars. This recipe makes - 9 jars of 200 gms each.
  4. When stored, a little oil will rise up. It's necessary to keep the sauce from spoiling.
Recipe Notes

Red Chillies are in gms only. Too difficult to figure out - here are the cup measurement.

2 C celery.

1 C Garlic Pods.

1 C Chopped Green Capsicum.

1 C Chopped Stems of Celery

1 C Chopped Whites of Spring Onion

1/3 C Minced Ginger

------------------------------------------------

2 1/2 C Oil

3/4 C Minced Garlic

1 C Minced Green chillies.

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Spicy and garlicky.

Spicy and garlicky.