Back to All Recipes Turkish Eggs
Feast away!
Turkish Eggs 
by Isadora
Difficulty: Easy peasy
2 mins
Preparation
10 mins
Cook time
1
Servings
Ingredients
How to poach an egg:
If you’ve never poached an egg before, no worries. It’s simple, but there are a few things to keep in mind. People have different ways for making perfect poached eggs, but I’ll be sharing what’s worked for me.
It’s so YUMMY! 
Directions
Poached egg
Step 1/6
Boil the water. In a saucepan, bring your water to a boil. Add a very little bit of vinegar to the water, which helps keep the egg white together (and it looks better that way).
Step 2/6
Crack the egg and drain the egg whites. Instead of cracking the eggs directly into the water, crack one egg at a time into a small fine mesh sieve.
Step 3/6
Give the sieve a little shake to allow the liquid part of the egg whites to drain, which gives you neater-looking poached eggs.
Step 4/6
Create a vortex in the water. Once the water is boiling, use a wooden spoon to stir the water to create a vortex. This helps create spherical poached eggs.
Step 5/6
Cook the egg for no more than 3 minutes. Quickly add the egg to the middle of the vortex (you can only cook one at a time) and cook for just 2 to 3 minutes.
Step 6/6
Remove with a slotted spoon and transfer to a plate lined with parchment paper or paper towel.
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Directions:
Step 1/4
Prepare the garlicky yogurt sauce by whisking together yogurt, garlic and salt in a small bowl. Divide the sauce between two serving bowls and set aside.
Step 2/4
Poach the eggs. Poach each egg in boiling water for about 2 to 3 minutes (using tips for how to poach eggs just above). When the second egg is cooking, begin the next step.
Step 3/4
Make the warmed olive oil sauce. In a small pan, gently heat a good 3 tablespoons or so of extra virgin olive oil with 2 teaspoons Aleppo pepper flakes over medium heat.
Step 4/4
Assemble. Immediately transfer poached eggs to the prepared yogurt bowls and drizzle with the warmed olive oil. Serve with your favorite rustic bread.
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