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Soft-Boiled Turkish Eggs With Spiced Brown Butter
Vanessa Kozlowska

Soft-Boiled Turkish Eggs With Spiced Brown Butter

Soft-boiled eggs served over seasoned Greek yogurt and topped with a spiced brown butter sauce.
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Servings: 1 portion
Ingredients Method Notes

Ingredients
  

  • 150 g Greek yogurt per portion
  • garlic powder
  • some salt
  • a little bit lime juice
  • 2 eggs per portion
  • 20 g butter per portion
  • a little bit sweet paprika
  • a little bit smoked paprika
  • some cumin optional
  • some chili oil or Aleppo pepper flakes
  • fried garlic or fresh garlic optional topping
  • bread for serving

Method
 

  1. Add Greek yogurt, garlic powder, salt, and lime juice to a bowl. Let rest for about 15 minutes to come to room temperature.
  2. Boil the eggs for 6 1/2 to 7 minutes for runny yolks.
  3. Melt the butter on very low heat until it foams. After about two minutes, look for golden sparkles and a nutty smell.
  4. Switch off the heat or turn it very low. Stir in sweet paprika, smoked paprika, cumin (if using), and chili oil or Aleppo pepper flakes. Mix and let foam for a few seconds.
  5. Assemble by placing the eggs over the yogurt and pouring the spiced brown butter on top. Garnish with fried or fresh garlic if desired, and serve with bread.

Notes

If you love a strong garlic flavor, fresh garlic can also be added directly to the yogurt.