Garlicky, chilli butter, toasted walnuts, poached eggs, and creamy, lemony yoghurt—this is our version of Turkish eggs.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Bring a deep pan of water to the boil and reduce to a simmer.
Place a plate on top of the simmering water pan. On the plate, mix together the yoghurt, lemon juice, until slightly heated—you don’t want chilled yoghurt. Divide the yoghurt between two plates. Next get on with making the poached eggs
Add a good splash of vinegar to the water and adjust the heat so that the water is barely quivering.
With each egg, crack it into a small shallow cup and slowly slid it into the water. As the egg falls to the bottom, it will curl around into a ball—the trick is having a pan that is nice and deep. For older eggs, when the white is runny, use the vortex method—stir the water to create a vortex and slid the egg into the centre, so that the white encapsulates the yolk. I find this only works for one egg at a time, so tend to use the former method when I have fresh eggs.
Allow to cook for 2–4 minutes, depending on how soft you like them, or if the eggs were stored in the fridge.
Using a slotted spoon, gently remove the egg from the water and give it a little prod with your finger. If it seems ‘jelly like’, or too soft for your liking, pop it back in for another few moments.
When your eggs are ready, place them on some kitchen paper or a tea towel to drain off any excess liquid — you don’t want a watery egg sliding all over the place.
As the eggs cook, make the chilli, garlic butter. Add the butter, garlic, walnuts, chilli and paprika to a frying pan, gently heat to soften the garlic, and toast the walnuts and spices—don’t be tempted to rush this by turning up the heat as the butter will burn.
Serve the eggs on top of the warmed, lemon yoghurt and drizzle with garlic, chilli butter. Season with salt and pepper.
Once you’ve polished off your eggs, use salad to mop up the golden slick of yoghurt, egg and butter—no bread needed here!