It’s fathers day so what better treat from the girls for their dad than their eggs.
While looking for a restaurant where we could have brunch at today before the other half headed to Heathrow for a flight to Toronto, I came across Turkish Eggs served at The Providores. Peter Gordon’s food is great. This recipe originated from the Changa restaurant in Istanbul and having just looked at their menu is on my list of places to visit if i’m ever in Istanbul.
With scheduled engineering works into London over the weekend I decided to give a trip to London a miss but thought i’d try to replicate the dish at home with a twist. Rather than standard poached eggs I cooked them in my sous vide supreme for 45 minutes at 64c. Thomas Keller recommends 62.5c however most blogs tend to recommend 64c and with some of the white still a little runny, they probably could have stayed in for another 5 minutes or so.
Cooking the eggs in a water bath makes it the perfect breakfast dish for a large group of people with zero stress. When cooked just crack directly into the serving dish.
SOUS VIDE TURKISH EGGS FROM THE CHANGA RESTAURANT IN ISTANBUL VIA THE TAPA ROOM AT THE PROVIDORES
- 4 eggs
- 150g full fat greek yogurt
- 25ml extra virgin olive oil
- 1 clove garlic crushed
- 25g butter
- crushed chilli to taste
- 1 tbsp chopped flat leaf parsley
- maldon sea salt
- griddled sourdough bread to serve
- Heat your water bath to 64c and carefully drop eggs in. Cook for 45 minutes. If you don’t have a water bath cook in a pan of barely simmering water
- Mix the greek yogurt, garlic and olive oil and beat together for 10 minutes. Set aside but don’t refrigerate
- Heat the butter until it turns a light nut brown. Remove from the heat and add the chilli flakes
- When ready to serve, divide the yogurt between 2 warmed bowls. Crack two eggs into each bowl, then spoon over the butter and sprinkle with the parsley and sea salt. Serve with the griddled sourdough on the side