We’ve mentioned this dish before, during our ‘Expedition To…’ series. But it really deserves closer attention. Unlike anything we commonly encounter in Western cuisines, ‘Turkish Eggs’ are poached eggs swimming in savoury yogurt!
Eggs aren’t just for breakfast any more, the egg producers love to remind us. But these poached eggs have been a breakfast staple in the Balkans for hundreds of years…
Intriguing pairing…
Eggs and yogurt make an intriguing pairing. And together, they deliver a high-protein, nutritionally dense day-starter guaranteed to get you going in the morning.
The source recipe for today’s featured dish not only provides new insights into Balkan cuisine, but adds to our store of knowledge and wisdom about poaching eggs!
“This is the perfect breakfast for those who want to start their day feeling fresh and light,” says recipe author . “Creamy yogurt is a valuable source of calcium and protein, and the probiotic bacteria in it support the immune system, benefit gut health, and keep skin looking youthful.”
“soft-boiled eggs contain healthy unsaturated fats, many essential vitamins, and minerals,” she continues.
No special techniques required…
And the procedure couldn’t be easier. You’ve done everything involved before. But Anna’s description of her method of poaching the eggs makes a good point which should not be lost in its apparent simplicity: That tablespoon of vinegar is an essential component of the poaching liquid. And that vortex you stir into the boiling water is just as essential to ensuring your poached eggs come out perfect.
The unwritten rule in Anna’s instructions is, don’t fiddle with the eggs once they’re in the water. Create a really strong vortex, and drop the raw egg gently into the middle of the swirl. And leave it alone for the full cooking time. Do NOT try to re-energize the vortex by stirring again while the egg is cooking. You’ll just screw it up. Poach only one egg at a time.
As Anna notes more than once, make sure to use a thick-style yogurt for best, creamiest results.
About that hot pepper…
They may be used to such exotic fare at breakfast time in the Balkans. But Western palates may bot be ready a chili assault to early in the day. Feel free to adjust the hot pepper content of your Turkish eggs to suit your taste. But do use enough that you can actually taste its contribution to the overall flavour profile. The dish isn’t the same without that sassy capsaicin kiss…
My take
The whole flavouring approach this recipe takes is contrary to what Western palates associate with breakfast. But it’s good to challenge your expectations – and taste buds – with something new, now and then!
~ Maggie J.