Restaurant to Real Life {Turkish Eggs}

Monday, March 21, 2016

In less than 6-months the 5th FEAST will be filling our stomachs are hearts. The nation's top celebration of ingredients, the art of making cuisine and the people who love sharing a meal. In 2015 the most-Instagrammed dish was probably the Turkish Eggs at Brunch Village from Saxon and Parole's Brad Farmerie.

It had the longest lines and glowing reviews! A savory, creamy egg dish with a generous butter sauce. And bread. It also doesn't hurt that Chef Farmerie has a reputation of being extremely kind and an all-around great person.

The dish calls for a poached egg cooked sous vide style and is served over greek yogurt and topped with a spicy butter broth. While I have many kitchen gadgets, a sous vide is not one of them. Thankfully we have the internet. After several hours researching and a dozen eggs I was able to figure out how to pull this off at home. While the eggs are time consuming I would say this is a very easy recipe and ideal on a slow weekend

An egg-centric dish should be made with high quality eggs. If you are in the Portland area I recommend trying out HoffHens.
Cook the Eggs
In a large saucepan with a lid add eggs and fill with water to cover the eggs. 
It is recommended to have one extra test egg.
Cover pan and turn heat to medium-low.
The water should never boil.
At the 25-minute mark tap open (see crack the eggs) tester egg.
You will most likely need 6-8 more minutes of cook time for soft whites.

Crack the Eggs
After removing the eggs from the water run the eggs under cold water for about one minute. With a bowl next to the sink hold the egg bottom down (the thicker part of the egg) in your non-dominant hand. using the handle of a spoon gently whack the very top of the egg. Use your finger nails to gently pull away any tiny pieces of egg. You will want a hole slightly larger than a nickle. Gently flip the egg contents into the bowl. The egg should slide out without breaking the yolk.

Recipe written per egg. 

1 Egg
1/2 TBS Butter
1/2 TSP Ground Aleppo Peppers
1/4 TSP Cayenne Pepper, Optional
1/8 TSP Ground Nutmeg

1 TBS Plain Greek Yogurt

1 Green Onion, Finely Sliced

2 Slices Baguette

In a microwave safe bowl melt the butter, peppers and nutmeg. Do this at least 1-hour before serving and up-to 48-hours prior. Melt in the microwave 5-minutes before the eggs are complete.

Cook the eggs as instructed above. 

When starting to cook the eggs take the yogurt out of the fridge. This will allow for the yogurt to become room temperature and will avoid making the dish too cold.

In the desired serving bowl, scoop yogurt in the center of the dish. Gently pour the desired number of eggs over the yogurt. Quickly top with the melted butter and top with green onion. Serve with bread.

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