Nigella's dreamy Turkish Poached Eggs - BBC

You can have your

eggs

benedict. My first

dreamy

bite of these Turkish

eggs

and I was completely sold. The thing is, I think you have to try it to understand it, that is, a

poached

egg with garlic yoghurt and chili butter sauce on top, but it's not just a revelation but a complete sensation, let's say hello to yoghurt. I need a clove of minced garlic and flakes of sea salt. I can't eat eggs without a love for salt, although yogurts are traditionally cold. I like it to be just above room temperature I guess. You could say Turkish at room temperature, so here I have a saucepan with water that has come to a boil and is now hot.

The gentle heat under the container makes the yogurt less thick than when it's cold in the refrigerator, which is what I want, so there's that. the garlic yoghurt and it can stay here and now for the butter sauce so I need butter don't be tempted to have the flame on high just be patient it will happen if it's too hot I'll just spit you out and this. Is it beautiful and hazelnut flavored? So to this heat I add a little bit of extra virgin olive oil and now my beautiful red pepper crumble the Aleppo pepper and as I was stirring these foamed virally and this will stay very happy while you poach the egg, the water almost comes out. to boil so I can get my eggs.

I always leave the eggs out, except when I'm poaching them. I have had a pathological fear of poaching eggs for so long that I have to take certain measures that have calmed me down quite naturally. when you poach an egg want to poach an egg, so rule a cold refrigerator, it just keeps its shape, it is best to crack the egg into a tea strainer and let the watery white part drip underneath, it is this watery white part that when

poached

it would turn into stringy fluff. Sometimes I miss this stage, I mean if it's just a poached egg on toast for me in the morning, but Turkish eggs deserve the best and now Rule Three gently transfer the egg to a cup or mold and instead of adding vinegar to the poaching water, I add, I guess, about a teaspoon of lemon juice directly onto the egg white, it makes the white look better and hold its shape better and now let's see, I'm going to slide the egg in very gently to make Make sure your cup is as close to the surface of the water as possible and then lower the heat.

I don't want to see any movement in the water. I can't eat Turkish eggs without a piece of toast for dipping, so toast and I want a little dill to be sprinkled so peacefully when the water is low, so while the eggs are poaching, you can add the yogurt, just a few few splashes, you don't need too much and now gently lift the egg, squeeze out a little bit of excess water and there we are. the top of the yogurt is perfect and the sauce and put that on top of the egg but something around the edges of the yogurt like a chili, the bottom of the moat, the dill, my toast at the perfect time and this is just the best breakfast of the world.