Turkish eggs - a way to have a delicious breakfast

Oct 21, 2022 Michał Pelc

See how to make Turkish eggs. This recipe is originally called Cilbir and comes from Turkey. It is a combination of eggs with thick - garlic yoghurt and crispy bread. There are legends about poached eggs that are difficult to prepare, and they are not. Anyway, you'll see in the video.

How to make Turkish eggs

The basis for the preparation of Turkish eggs is Greek yogurt. This yoghurt is similar to natural, but more dense. It is best to take it out of the refrigerator beforehand so that it is at room temperature.

  • Put the yogurt in a bowl, add the squeezed garlic, salt and mix thoroughly.
  • Preheat the pan, melt the chili butter and bake the bread on it. You can use more butter, then use it to decorate the eggs.
  • Boil poached eggs (recipe below) and add them to the yoghurt.
  • Pour the chili butter left over from baking the bread over the eggs.
  • The classic way to eat is to scoop eggs with yoghurt using bread - straight from your period.

How to make poached eggs?

I have tested all possible ways from the Internet. I used cold eggs, eggs at room temperature, water with vinegar, water with lemon juice, I added lemon juice directly to the eggs, I cooked with a drill and classic. After all these trials, I know what works:

  • Eggs are the most important thing - they have to be fresh - that's the key!
  • Cold eggs straight from the fridge is a good idea and it works.
  • Water with vinegar or lemon juice gives practically nothing, it's not some magic way that you add vinegar and poached eggs suddenly start to come out, and without it you would not work out. In my opinion, it is not worth it.
  • Twisting the auger in the water helps, but it only works if you have to make one egg. If you need more poached eggs at once, in my opinion it is a waste of time for this method.

Now step by step how to make poached eggs

  • Prepare a glass, put a tea strainer on it and insert an egg into it. Water from the egg will drain through the strainer, the less the better. By that you will recognize fresh eggs.
  • Put the egg into a small bowl from which you will later put it into the water
  • Boil water in a pot and reduce the power of the burner until it gently maintains cooking. The bubbles can only be at the bottom, not on the surface.

The auger method

  • Using a handle, e.g. a spoon, spin the augers in the middle of the pot, and get the effect similar to water pouring from a bathtub - such a corkscrew
  • Pour an egg from a bowl here. This auger will wrap the sides of the egg inwards and you will get it in the nicest shape shirt
  • Cook for 2.5-3.5 minutes (soft / hard)
  • Pull out the egg using a spoon with holes (slotted spoon)
  • After removing the egg, we can cook another egg in the same way

Classic method

  • A larger pot is best so that more eggs can fit
  • Pour from the bowl first as close to the side of the pot as possible.
  • Pour the next egg on the opposite side, the next one diagonally.
  • Cook for 2.5-3.5 minutes (soft / hard)
  • Pull out the egg using a spoon with holes (slotted spoon)

One serving.

Turkish egg recipe

  • Greek yogurt - 120g
  • Fresh garlic - 1/2 tsp
  • Salt - a pinch
  • Eggs - 2 pieces
  • Bread - 2 slices
  • Butter for baking bread and decorations
  • Chili - 1 pinch

I mix yogurt with garlic and salt

ingredients for lentil soup

I drain the egg from the water

I cut vegetables for soup

I mix the boiling water to get the auger

I add spices to the soup

Adds an egg in place of the whirling water

I add passata to the soup

Boils eggs for 2.5-3.5 minutes

I add broth to the soup

I take out the eggs with a slotted spoon

I add broth to the soup

I'm baking bread in butter with chili

I add broth to the soup

He adds eggs to the yogurt and topped with baking butter

I add broth to the soup

I eat by scooping eggs with yogurt and bread straight from the bowl

I add broth to the soup

I add water to the top and the matcha is ready

I add broth to the soup

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