Turkish Eggs : Poached Eggs with Yoghurt and Chilli Oil

So how many of us have grown up hearing – Don’t eat Eggs in Summer! Read this post to know if that really is true! Also includes the recipe of my current favourite way of eating eggs – Turkish Eggs.  Gently Poached Eggs on a bed of yoghurt, topped with chilli Oil. Just what summer breakfasts and brunches need!

Before I get on with sharing the recipe of this Turkish Eggs, let’s tackle the burning question everyone seems to have? Is eating eggs in summer bad for health? Are eggs really bad for your stomach and digestion during summer?

While it is true that eggs are hot in nature and that is primarily because of the fact that eggs contain protein. Whenever a person goes on a protein-rich diet, the body generates more heat to digest the food. Which is also the reason why a protein-rich diet burns more calories and helps us lose weight fast. This generation of internal or metabolic heat is sometimes what we cite as a reason to not eat eggs in summer.

So technically, it is absolutely safe to eat eggs in summer and there is no need to stop the wonder and delicious food. However, experts do recommend that we limit the amount of protein and heavy to digest foods during summer. So as long as you aren’t really overdoing the eggs, you should be good and have nothing to worry about.

Infact, in our home, whether it is winter or summer one egg a day is a standard for all three of us. And we always eat it whole.

Turkish Eggs

I think what does make a difference however is the way we eat eggs. Fried eggs or heavy egg curries is something we don’t enjoy too much in summer. And that is because our food naturally tends to get lighter on spices in summer time. A lot of raw, chilled and lightly cooked food is seen in our kitchens and hence the way we eat eggs also changes a bit.

These Turkish eggs are probably our favourite summer brunch recipe. But apart from this, the following are our favourite ways of eating eggs in summer.

• In Salads – whether is the egg only salad or a salad with a boiled egg added, this tops the summer egg eating for us. Heck, I think salads top summer eating for us. With or without eggs 🙂
• Frittatas with loads of summer vegetables throw in
• Deviled eggs, especially with summery herbs added to it.
• With avocados, whether in a sandwich with guacamole or just in the famous avocado toast. Avo and eggs make a winning summer combination

And apart from that I am leaving you with our families most favourite summer egg recipe – the Turkish Eggs. Gently Poached Eggs on a bed of yoghurt, topped with chilli Oil. Just what summer breakfasts and brunches need!

If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

Turkish Eggs : Poached Eggs with Yoghurt and Chilli Oil

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Course Breakfast, brunch

Ingredients

  

• 200 g Greek yoghurt
• 1 garlic clove peeled and minced
• 1 tsp sea salt flakes
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 tsp paprika
• 2 large eggs fridge-cold
• 2 tsp lemon juice

Instructions

 

• Prepare a double boiler with a large pan with water boiling in it, topped with a smaller bowl on top which doesn't touch the water. In the smaller bowl add yoghurt, garlic and salt. Stir it till the temperature reduces to room temperature and the texture looks lighter. Turn off the heat, cover with a lid and set aside.
• In a small pan melt the butter, add olive oil and paprika. Turn off the heat and set aside for the flavours to blend.
• Now it is time to poach eggs, there are many ways to do it and one day I will may be do a post on how to poach eggs. But the simplest way I find is to boil water, add juice of a lemon to it. Then break the egg in a large spoon (like the one we use for stirring curries) and dip the spoon in boiling water. Hold the eggs in water for 4-6 minutes depending on how set you want your yellow. Take this out on a slotted spoon to drain water before serving.
• To serve, Divide the warm yogurt between two shallow bowls. Top each with a poached egg, pour the chilli oil over and top with some microgreens or herbs like dill leaves. Serve with toasted sourdough though we just like it as is.

Tried this recipe?Let us know how it was!