This delicious recipe for Turkish Eggs by Nigella Lawson is a creamy, easy-to-make dish perfect for a quick breakfast or brunch. With rich Greek yogurt, poached eggs, and a hint of spicy butter, it’s a flavorful meal you can customize with simple ingredients. Serve with toasted sourdough for an extra touch!
Ingredients Needed:
- 200g Greek yogurt
- 1 clove garlic (peeled and minced)
- 1 tsp Maldon sea salt flakes
- 2 x 15ml tbsp unsalted butter
- 1 x 15ml tbsp extra virgin olive oil
- 1 tsp Aleppo pepper / Turkish red pepper flakes
- 2 large eggs (fridge-cold)
- 2 tsp fresh lemon juice
- A few fronds of fresh dill (chopped)
How To Make Turkish Eggs Recipe?
- Prepare Poaching Water: Fill a wide saucepan (about 22cm / 9 inches in diameter) with water to about 4cm (1.5 inches) up the sides. Put it on heat and cover to bring it to a simmer. Line a large plate with a kitchen roll and set a slotted spoon nearby.
- Heat Yogurt Mixture: In another pan, fill it with water to about 3–4cm (1–1.5 inches) up the sides and bring it to a boil. Place the yogurt in a heatproof bowl, stir in the minced garlic and salt, and place the bowl over the boiling water, ensuring the base doesn’t touch the water. Stir occasionally until the mixture reaches body temperature and is the consistency of lightly whipped cream. Turn off the heat, leaving the bowl on top of the pan.
- Prepare Butter Sauce: Melt the butter gently in a small pan until it begins to turn brown but not burnt. Remove from heat, stir in the olive oil, then add the Aleppo pepper or Turkish red pepper flakes. The mixture will foam up. Set aside.
- Poach the Eggs: Crack the first egg into a fine-mesh strainer suspended over a small bowl, then swirl gently for 30 seconds to let the watery part of the egg white drip away. Transfer the egg to a small cup or ramekin and add 1 tsp of lemon juice. Repeat with the second egg.
- Poach the Eggs in Simmering Water: When the poaching water is simmering gently, slide the eggs into the water, one on each side of the pan. Turn the heat down so there’s no movement in the water. Poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny. Use the slotted spoon to transfer the eggs to the paper-lined plate to remove excess water.
- Assemble the Dish: Divide the warm yogurt mixture between two shallow bowls. Top each with a poached egg, then pour the peppery butter around and slightly over the yogurt. Scatter chopped dill on top.
Recipe Tips:
- Use Fresh Eggs: Fresh eggs are best for poaching because their whites are firmer and hold better shape.
- Control the Heat: Keep the water at a gentle simmer. A rolling boil can break up the eggs.
- Strain the Eggs: Straining the eggs before poaching helps remove watery whites, giving you a cleaner poached egg.
- Don’t Overcook the Eggs: Poach the eggs for 3–4 minutes so the whites are set and the yolks stay runny.
- Use Full-Fat Yoghurt: Full-fat Greek yogurt makes the dish creamier and richer in texture.
How To Store Leftovers?
Let the leftovers cool to room temperature, then store them in an airtight container in the fridge. They’ll last for up to 1 day.
Nutrition Facts:
- Calories: 366 kcal
- Total Fat: 31 g
- Saturated Fat: 7 g
- Cholesterol: 275 mg
- Sodium: 530 mg
- Potassium: 160 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 22 g
Try More Nigella Lawson Recipes:
Nigella Turkish Eggs Recipe
Description
This delicious recipe for Turkish Eggs by Nigella Lawson is a creamy, easy-to-make dish perfect for a quick breakfast or brunch. With rich Greek yogurt, poached eggs, and a hint of spicy butter, it’s a flavorful meal you can customize with simple ingredients. Serve with toasted sourdough for an extra touch!
Ingredients
Instructions
- Prepare Poaching Water: Fill a wide saucepan (about 22cm / 9 inches in diameter) with water to about 4cm (1.5 inches) up the sides. Put it on heat and cover to bring it to a simmer. Line a large plate with a kitchen roll and set a slotted spoon nearby.
- Heat Yogurt Mixture: In another pan, fill it with water to about 3–4cm (1–1.5 inches) up the sides and bring it to a boil. Place the yogurt in a heatproof bowl, stir in the minced garlic and salt, and place the bowl over the boiling water, ensuring the base doesn’t touch the water. Stir occasionally until the mixture reaches body temperature and is the consistency of lightly whipped cream. Turn off the heat, leaving the bowl on top of the pan.
- Prepare Butter Sauce: Melt the butter gently in a small pan until it begins to turn brown but not burnt. Remove from heat, stir in the olive oil, then add the Aleppo pepper or Turkish red pepper flakes. The mixture will foam up. Set aside.
- Poach the Eggs: Crack the first egg into a fine-mesh strainer suspended over a small bowl, then swirl gently for 30 seconds to let the watery part of the egg white drip away. Transfer the egg to a small cup or ramekin and add 1 tsp of lemon juice. Repeat with the second egg.
- Poach the Eggs in Simmering Water: When the poaching water is simmering gently, slide the eggs into the water, one on each side of the pan. Turn the heat down so there’s no movement in the water. Poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny. Use the slotted spoon to transfer the eggs to the paper-lined plate to remove excess water.
- Assemble the Dish: Divide the warm yogurt mixture between two shallow bowls. Top each with a poached egg, then pour the peppery butter around and slightly over the yogurt. Scatter chopped dill on top.
Notes
- Use Fresh Eggs: Fresh eggs are best for poaching because their whites are firmer and hold better shape.
- Control the Heat: Keep the water at a gentle simmer. A rolling boil can break up the eggs.
- Strain the Eggs: Straining the eggs before poaching helps remove watery whites, giving you a cleaner poached egg.
- Don’t Overcook the Eggs: Poach the eggs for 3–4 minutes so the whites are set and the yolks stay runny.
- Use Full-Fat Yoghurt: Full-fat Greek yogurt makes the dish creamier and richer in texture.
Nigella Turkish Eggs Recipe