As our relationship with Amy Kayne started to bloom, we were just waiting for the chance to learn how she makes all of her incredible Middle Eastern food. She has since graciously shared her Turkish Egg recipe with us and we can't wait for you to give it a try! She finishes this beautiful plate with her Aleppo Oil, you can find that recipe here.
Makes 6-8 servings
- 2-3 large eggs
- 1 container of 16 oz plain 5% Fage yogurt
- ½ cup water
- 2 cloves garlic, crushed
- ¼ cup Aleppo oil
- 1 tablespoon fresh picked dill
- 1 baguette
- 2 tablespoon white vinegar
- Slice + toast the baguette.
- In a medium mixing bowl, add the yogurt and water and whisk together 1-2 minutes.
- Add crushed garlic and salt.
- Fill a medium sauce pot with water and bring to a boil.
- Crack 1 egg into a small bowl.
- Add vinegar to water, and swirl with a spoon until almost a vortex is formed. This will be your poaching liquid.
- Drop cracked egg into center of vortex and stop stirring. Let cook for 3 minutes or until the whites are set. Remove with slotted spoon and set aside.
- Add a heat safe bowl to the pot, large enough that it hovers without direct contact with the water, creating a double boiler.
- Add your yogurt mixture to the warm bowl and whisk constantly. Once the yogurt is hot to the touch, remove from heat.
- Warmed a pie dish or deep dish bowl in a low oven or by adding hot water while you're cooking and dumping before plating. Add the yogurt, top with poached eggs, and drizzle with Aleppo Oil. Finish with fresh dill and your favorite finishing salt. (I highly suggest you keep some in your pantry! I love SKORDO's smoked salts + flaked salts.)