Turkish eggs


First published in 2015
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Add the yoghurt to a bowl with the garlic and whisk together for 10 seconds to combine. Set aside at room temperature until ready to serve
Add the butter to a pan and cook until a pale beurre noisette is achieved. Remove from the heat, add the chilli flakes and swirl the pan gently, allowing the flakes to sizzle. Stir in the remaining oil and the chopped dill, then set aside in a warm place
Bring a large pan of water to a rapid simmer, then add the vinegar. Add the eggs and poach to your liking - never add salt to the water when poaching eggs, as this causes them to break up
  • 100ml of white vinegar
  • 8 eggs
To serve, divide three quarters of the yoghurt into warmed bowls. Add 2 poached eggs to each bowl, then serve the remaining yoghurt on top of the eggs. Sprinkle dill and parsley over the top, then spoon over the chilli butter. Serve immediately
First published in 2015
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