Turkish Eggs
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1pax 10min
Cook Time Passive Time
10min 4 hours
Servings Prep Time
1pax 10min
Cook Time Passive Time
10min 4 hours
  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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