Prepped Turkish Egg Pots
Prepped Turkish Egg Pots
Ingredients
For the Eggs
- 6 eggs, room temperature
For the Yogurt Base
- 300 grams thick strained style yogurt
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1 garlic clove, small, finely grated (about 1/2 teaspoon)
- 1 pinch salt, to taste
For the Spiced Butter
- 20 grams salted butter
- 1 teaspoon olive oil
- 1 teaspoon harissa paste
- 1 pinch chilli flakes
For Serving
- as needed warm toasted bread
Instructions
- 1
Bring a pan of water to a boil. Gently place the room temperature eggs into the boiling water and set a timer for 6 minutes. While the eggs are cooking, prepare a bowl of iced water.
⏱️ 7 min
- 2
Once the timer for the eggs goes off, immediately plunge the eggs into the iced water and leave them for 3 minutes. This stops the cooking process and helps with peeling. After 3 minutes, peel the eggs and store them in a bowl of warm water while you prepare the other components.
⏱️ 5 min
- 3
In a medium bowl, combine the thick strained style yogurt with 2 tablespoons of chopped fresh dill, the finely grated garlic clove (about 1/2 teaspoon), and a pinch of salt. Mix well. Taste the yogurt mixture and add more dill, garlic, or salt to your preference.
⏱️ 5 min
- 4
In a small saucepan, heat the salted butter with 1 teaspoon of olive oil, 1 teaspoon of harissa paste, and a pinch of chilli flakes over medium heat. Stir continuously until the butter is melted, the mixture is foamy, and it smells aromatic. Turn off the heat.
⏱️ 3 min
- 5
Divide the prepared yogurt mixture evenly between 3 individual serving pots or containers. Place 2 whole peeled eggs into each pot on top of the yogurt. Drizzle 1 generous teaspoon of the spiced butter mixture over the eggs and yogurt in each pot. Alternatively, you can keep the spiced butter in a separate container to warm and add just before serving each portion.
⏱️ 5 min
- 6
Garnish each pot with additional fresh dill. These prepped Turkish egg pots can be stored in the refrigerator for up to 3 days.
⏱️ 1 min
- 7
To serve, remove the pots from the refrigerator and allow them to come to room temperature for about 30 minutes. Serve with warm toasted bread for scooping and dipping. Don't worry if the yogurt releases a little water; this is normal.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Prepped Turkish Egg Pots
For the Eggs
- 6 eggs, room temperature
For the Yogurt Base
- 300 grams thick strained style yogurt
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1 garlic clove, small, finely grated (about 1/2 teaspoon)
- 1 pinch salt, to taste
For the Spiced Butter
- 20 grams salted butter
- 1 teaspoon olive oil
- 1 teaspoon harissa paste
- 1 pinch chilli flakes
For Serving
- as needed warm toasted bread
Instructions
- 1
Bring a pan of water to a boil. Gently place the room temperature eggs into the boiling water and set a timer for 6 minutes. While the eggs are cooking, prepare a bowl of iced water.
⏱️ 7 min - 2
Once the timer for the eggs goes off, immediately plunge the eggs into the iced water and leave them for 3 minutes. This stops the cooking process and helps with peeling. After 3 minutes, peel the eggs and store them in a bowl of warm water while you prepare the other components.
⏱️ 5 min - 3
In a medium bowl, combine the thick strained style yogurt with 2 tablespoons of chopped fresh dill, the finely grated garlic clove (about 1/2 teaspoon), and a pinch of salt. Mix well. Taste the yogurt mixture and add more dill, garlic, or salt to your preference.
⏱️ 5 min - 4
In a small saucepan, heat the salted butter with 1 teaspoon of olive oil, 1 teaspoon of harissa paste, and a pinch of chilli flakes over medium heat. Stir continuously until the butter is melted, the mixture is foamy, and it smells aromatic. Turn off the heat.
⏱️ 3 min - 5
Divide the prepared yogurt mixture evenly between 3 individual serving pots or containers. Place 2 whole peeled eggs into each pot on top of the yogurt. Drizzle 1 generous teaspoon of the spiced butter mixture over the eggs and yogurt in each pot. Alternatively, you can keep the spiced butter in a separate container to warm and add just before serving each portion.
⏱️ 5 min - 6
Garnish each pot with additional fresh dill. These prepped Turkish egg pots can be stored in the refrigerator for up to 3 days.
⏱️ 1 min - 7
To serve, remove the pots from the refrigerator and allow them to come to room temperature for about 30 minutes. Serve with warm toasted bread for scooping and dipping. Don't worry if the yogurt releases a little water; this is normal.
⏱️ 30 min