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Turkush eggs recipe

Written on Saturday, October 1, 2016 | 7:52:00 AM

Serves : servings 

Ingredients : 
- 300g Greek yoghurt
- 1 garlic clove, crushed
- 50g butter
- 1⁄2–1 tsp chilli flakes
- 1 tsp sweet smoked paprika
- 1 tsp white wine vinegar
- 4 very fresh eggs
- a few parsley leaves, finely chopped
- a few mint leaves, finely chopped
- sea salt and freshly ground black pepper

Preparation Method :
1) Strain the Greek yoghurt if it’s particularly liquid, then stir in the garlic and season with salt and pepper. Divide the yoghurt between your serving bowls.

2) Melt the butter in a small saucepan and add the chilli flakes and smoked paprika. Heat until the butter starts to brown, then remove the pan from the heat and set it aside.

3) Half fill a saucepan with water, and add the white wine vinegar. Bring the water to the boil, then carefully lower the eggs (still in their shells) into the water and leave them for exactly 20 seconds. Remove the eggs from the water.

4) Turn the heat down so the water is barely simmering. Carefully crack the eggs into the water and cook them for 3 minutes. Once the eggs are cooked they will rise to the surface. 

5) Remove the eggs from the pan and put them on some kitchen paper to drain, then place them on the yoghurt in the bowls.

6) Drizzle the chilli butter over the eggs and sprinkle some parsley and mint on top. Serve immediately.


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