Nigella's dreamy Turkish Poached Eggs - BBC

you can keep your eggs benedict my first dreamy mouthful of these Turkish eggs and I was utterly sold the thing is I think you have to taste it to understand it that's to say a poached egg on garlicky yogurt with a chili butter sauce on top but it is not only a revelation but a complete sensation let's greet yogurt there I need a clove of garlic is minced in [Music] and sea salt flakes I cannot eat eggs without love of salt although traditionally the yogurts cold I like this to be just above room temperature I suppose you could say Turkish room-temperature so I've got a pan here of water that's come to the boil and is now just hot the gentle heat underneath the bowl makes the yogurt less thick than when its fridge cold which is what I want so that's the garlicky yogurt and it can just sit here and now for the butter sauce so I need butter don't be tempted to have the flame high just be patient it'll happen if it gets too hot I'll just spit at you and this is it beautiful and hazelnutty so to this heat off I add some extra virgin olive oil and now my beautiful red pepper flakes the Aleppo pepper and as I stirred these foam up virally and this will stand very happily while I poach the egg the waters almost come to the boil so I'll get my eggs I always keep eggs out except when I'm poaching them I've had a pathological fear of egg poaching for so long that I have to buy certain steps that have made me now pretty naturally calm when I poach an egg eager to poach an egg so rule one fridge cold it just keeps its shape better rule to crack the egg into a tea strainer and let the watery bit of white drip off underneath it's this watery bit of white that when you poach it would turn into stringy fluff I sometimes miss this stage out I mean if it's just a poached egg on toast for me in the morning but Turkish eggs deserve the very best and now Rule three gently transfer the egg to a cup or a ramekin and instead of adding vinegar to the poaching water I add I suppose about a teaspoon of lemon juice just directly onto the egg white it makes the white sort of girls and hold its shape better and now let's see I'm gonna slip the egg in very gently make sure your cup is as near to the surface of the water as possible and then turn the heat down I don't want to see any movement in the water I cannot eat Turkish eggs without a hunk of toast to dip in so toast on and I want some dill sprinkled over so peaceful when the waters that low so while the eggs poaching can add the yogurt just a few sploagies don't need too much and now gently lift the egg out drip off teeny bit of excess water and there we are on top of the yogurt perfect and the sauce and to pull that both over the egg but some around the edges of the yogurt like a chili bottom moat the dill my toast perfect timing [Music] and this is just the best breakfast in the world [Music]

Channel: BBC

Views: 4,247,634

Keywords: BBC, iPlayer, bbc two, nigella, at my table, episode 1, turkish eggs, breakfast, poached eggs, Greek yoghurt, çilbir, Peter Gordon’s restaurant, nigella lawson, food, cooking, recipes, kitchen, recipe, eggs benedict, brunch, Aleppo pepper

Id: XZ1Rd5HOEK4

Length: 5min 9sec (309 seconds)

Published: Wed Nov 08 2017