Turkish Style Poached Eggs Recipe (2024)

FAQs

What is the secret to making perfect poached eggs? ›

For even poaching, ensure the eggs are submerged in a few inches of water. A cook time of just 2½ minutes yields poached eggs with set whites and runny yolks. If you prefer firmer yolks, poach the eggs for 4–5 minutes, or until the yolk no longer jiggles when pressed.

As it's made today, there are just three main components: eggs, yogurt and chile oil. Specifically, poached eggs sit atop a garlicky dill-speckled yogurt finished with Aleppo pepper-infused melted butter or olive oil.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

Menemen and shakshuka basically have the same ingredients. The main difference is that shakshuka has eggs added at the end of the cooking process left whole, or slightly broken up. With menemen, eggs are mixed into the tomato sauce, like scrambled eggs. The spices used can also differ, and menemen is usually spicier.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

Since there is virtually no market for $3 eggs, farmers opt to raise their turkeys for meat rather than eggs and use their hens' eggs for producing more turkeys rather than for consumption.

Taste. It is very difficult to tell the difference between turkey and chicken eggs in terms of taste. Most people agree that they are almost identical, although you may be able to detect a slightly creamier taste in turkey eggs thanks to their relatively higher fat content.

The Turkish culture would agree, especially when it comes to a Turkish Breakfast. Traditionally, Turkish breakfast consists of cheese, olives, eggs, tomatoes, cucumbers, jam, honey, fruit, sausage, and Turkish tea. The first meal of the day is a breakfast fit for a king.

Vinegar — this acid helps the eggs hold their shape in the water. I like using white vinegar, but you can also use apple cider vinegar, white wine vinegar, or even a splash of lemon juice in a pinch! Just be aware that lemon juice will give the eggs a slightly lemony flavor.

The salt helps season the eggs, and the vinegar helps the egg whites stay together while they poach. The vinegar is optional, but I use it when I poach eggs.

How many minutes to poach an egg? ›

Menemen is a Turkish breakfast staple. It's their version of scrambled eggs. It's eggs cooked with non spicy green chilies and tomato. There are of course variations of it that use Sujuk which is a Turkish sausage, Pastrima which is a cured beef cold cut and even versions with onions.

Shakshusa is a Middle Eastern dish, prepared with a base of roasted tomatoes, pepper, spices and eggs. It is a recipe that is prepared over low heat, first the vegetables are cooked, then the spices and finally the eggs.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Eggs with a softish shell are highly likely to have watery whites. It is only when you have watery whites or older eggs to use that a poaching gadget may be useful, but adding white wine vinegar to the poaching water instead will help keep the whites together better.

To start, bring a large pan of water to a boil and add one other simple ingredient: vinegar. A splash of vinegar in the water will help to coagulate the egg whites, resulting in a prettier final product. Then, crack the eggs into individual bowls or cups before adding them one by one to the boiling water.

The key to proper poaching is to make sure your liquid's not too hot. Unlike braising, where you're looking for a vibrant simmer, poaching liquid should be just shy of that. You should see tiny, tiny bubbles on the bottom of your pot or around the edge of the pan, but no bubbles should break the surface.