Supremely runny poached eggs nestled on top of Greek yogurt infused with zesty lemon, fresh dill, and spicy chicken flavored chili oil. These Turkish Eggs feature a homemade spicy chili oil which is made from the seasoning packet of Buldak Ramen Noodles, adding a unique and delicious flavor to the dish. Furthermore, it is balanced with yogurt which helps to create the perfect balance of savoriness, acidity, richness, and heat, making it appealing to a wide range of palates.
What are Turkish Eggs?
Turkish eggs (menemen) is a traditional Turkish dish made with eggs, tomato sauce, herbs, and spices. It is a popular breakfast dish in Turkey most similar to eggs in purgatory (shakshouka).
What is Cilbur?
Cilbur is a Turkish dish of yogurt, fresh herbs, and garlic. It typically paired with runny poached eggs and chili oil.
How do I make the perfect poach eggs?
Poaching eggs is a simple and healthy cooking method that involves simmering eggs in water. Here is the most efficient method of poaching eggs:
- Fill a saucepan halfway with water, set the stove on simmer, and bring it to a simmer.
- Set a small sieve over a small bowl.
- Crack one egg into the sieve.
- Spritz the egg with lemon juice and allow it to rest for at least 45 seconds. The acid helps coagulate the egg white and the sieve helps to remove the watery part of the egg white.
- When the water starts to simmer, transfer the egg into the center of the pot. Repeat with the remaining eggs.
- Cook the egg for 2-3 minutes for a soft yolk or 3-4 minutes for a firmer yolk.
- Use a slotted spoon to remove the egg from the water and drain it on a paper towel.
It is worth mentioning that some recipes call for a low water bath but be aware that if you add too little water, the eggs will cook unevenly and will not be able to be fixed. Alternatively, you can use a spray bottle to atomize the vinegar. If you try to pour vinegar directly on the egg the egg will break and will not be evenly coated with the acid need to cause the coagulation.
What is Buldak sauce?
My recipe uses a homemade spicy chili oil made from the seasoning packet of Buldak Ramen Noodles, which is a popular and notoriously spicy instant ramen from South Korea. The chili oil is balanced with yogurt to create the perfect balance of savoriness, acidity, richness, and heat. The chicken flavoring in the chili oil adds a delicious taste to the dish. The dish is called Cilbur, even for those who don’t like spicy food, the heat can be tolerated with the help of creamy yogurt.
Turkish Eggs with Buldak Spicy Chili Oil
- 3 eggs
- 4 cups wate for boiling
- 3 tbsp vinegar for boiling
- 1/2 lemon
- 1 lb 0% plain greek yogurt
- 1/2 tsp fine sea salt
- 1 garlic clove trimmed, peeled, grated
- 1 lemon zest only
Buldak Spicy Chili Oil Sauce
- 1 tbsp Samyang Buldak Hot Sauce
- 1 tsp seasoned aromatic vinegar (not Taiwanese black vinegar)
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
- 2 garlic cloves trimmed, peeled, grated
- 1 inch ginger peeled, grated
- 1/4 tsp sugar
- 2 tbsp neutral oil hot
- 1/2 cup fresh dill fronds only
- 1 baguette sliced, toasted
- Chili Oil | Set a pot over the stove on medium heat. Add oil. Add seasoned aromatic vinegar, sesame oil, sesame seeds, minced garlic, and grated ginger into a small bowl. When the oil is glistening, pour it over it to the sauce and mix. The oil should splatter upon making contact with the sauce. Mix with a spoon.
- Cilbur | Mix yogurt, grated garlic, lemon zest, and salt in a bowl.
- Poached Eggs | Fill a saucepan halfway with water, set the stove on simmer, and bring it to a simmer. Set a small sieve over a small bowl. Crack one egg into the sieve. Spritz the egg with lemon juice and allow it to rest for at least 45 seconds. When the water starts to simmer, transfer the egg into the center of the pot discarding the strained egg and lemon juice. Repeat with the remaining eggs. Cook each egg for 2-3 minutes for a soft yolk or 3-4 minutes for a firmer yolk. Use a slotted spoon to remove the egg from the water and drain it on a paper towel.
- Assemble | Add poached eggs, fresh dill, and chili oil to the yogurt mixture, serve with toasted bread.