Turkish eggs from The Hairy Bikers' Chicken & Egg (page 74) by Si King and Dave Myers and Hairy Bikers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on August 15, 2020

    My first time either eating or making Turkish eggs. After having read the comment about the texture and it needing something bready, I served this with a crusty loaf of bread. I definitely agree that without that it's a very mushy, soft dish and I'm not sure I'd have liked just eating it on its own with a spoon - on bread though, it was great. I loved the garlicky, spicy butter and yoghurt. I'm not sold on the method for poaching the eggs which was a bit fiddly. My partner enjoyed it and said it made a nice change for breakfast.

  • joneshayley on January 24, 2020

    This was nice but textually lacking- runny soft egg, runny soft yogurt, melted butter- for me some toast fingers or a pitta would have made it more palatable

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