Turkish Poached Egg from the Ottoman Empire Recipe

Name: Turkish Poached Egg from the Ottoman Empire
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs; 500 ml Boiling water; 1/2 tbsp Vinegar; 1/2 tsp Salt; 250 grams Plain yogurt; 1 clove Garlic (grated); 15 grams Butter; 1/2 tsp Paprika powder; 1 Dried mint (for the topping); 1 Chili pepper flakes (for the topping)

Servings: persons

2 Eggs
500 ml Boiling water
1/2 tbsp Vinegar
1/2 tsp Salt
250 grams Plain yogurt
1 clove Garlic (grated)
15 grams Butter
1/2 tsp Paprika powder
1 Dried mint (for the topping)
1 Chili pepper flakes (for the topping)

1
Put the vinegar and salt in boiling water in a pot.
2
Crack the eggs into a dish.
3
Slide the eggs into boiling water slowly.
4
Poach the eggs over medium heat for several minutes to set the egg whites.
5
Using chopsticks, shape the eggs by gently pulling the edges towards the centre.
6
Scoop the eggs out with a ladle, and serve on a plate.
7
Mix the ingredients in a small bowl.
8
Heat the butter in a frying pan until it melts.
9
Add the paprika powder and simmer for a few seconds.
10
Serve the yogurt on top of the poached eggs, and pour the butter sauce over them.
11
Top with dried mint or chili pepper flakes and enjoy.

1251

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Eggs, 500 ml Boiling water, 1/2 tbsp Vinegar, 1/2 tsp Salt, and more.

Yes, Turkish Poached Egg from the Ottoman Empire falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Poached Egg from the Ottoman Empire

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