Turkish Poached Eggs with Spicy Orange Butter and Herbs

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Poached eggs nestled in greek yogurt, lemon, and herbs and covered in orange, spicy melted butter makes a smart, protein-packed breakfast. Serve with toasted bread or nan.

I typically have a set rotation of breakfast recipes that I rotate through. This keeps things easy in the morning. After trying this new recipe, I think I want to add these Turkish poached eggs to my rotation!

What I love about this recipe is that it is grain and gluten free. I personally like to have protein-packed breakfasts in the morning to set me up for the day. For recipes that have uncooked egg yolk, I prefer to use pasture-raised, organic eggs because I like the eggs to be nutrient dense. I also don't want to worry about getting sick, so I go for the highest quality eggs I can find.

Once you get the poached eggs down, this recipe is simple to make. You can easily make this recipe in under a half hour. If you are cooking for a crowd, you may want to have multiple pots on the stove cooking the poached eggs. Its important not to over crowd the pan.

Tips for the Perfect Poached Eggs

It can be tricky to get eggs that are perfectly round and not too wispy. These are my tried and true tips:

• Use fresh eggs. When you have older eggs, the egg white will become more runny, wheras newer eggs have a firmer egg white that holds together better.
• Add vinegar to the water. Some instructional guides will tell you to add salt to the water, but I haven't found this to be helpful. However, vinegar helps the egg hold together better.
• Create a vortex in the water. This helps you get the perfect round shape and works well with 1 or 2 eggs in the pot at a time. If you want to cook with more eggs in the pot, then add them to the water without creating a vortex (the eggs will turn out flatter like fried eggs).
• Use a strainer to separate the runny egg white. I place my eggs in a fine mesh strainer with a bowl underneath to catch extra egg white before cooking them.
• Use a small bowl or ramekin. I like to place my strained eggs into the ramekins to make it easier to drop the egg into the water. This is optional but helpful.

What you will need

Poached Eggs

4 eggs (fresh if possible)

2-3 tbsp apple cider vinegar or white vinegar

Spicy Orange Butter

¼ cup butter

⅓ cup orange juice

2 tsp red pepper flakes

½ tbsp paprika

1 teaspoon cumin

1 pinch cayenne pepper (more if you like it spicy)

For Serving

2 cups yogurt (plain full fat or greek yogurt)

2 tbsp lemon juice

herbs of choice (Dill, parsley, and chives are good choices)

black pepper to taste

How to Make Turkish Poached Eggs with Spicy Orange Butter and Herbs

Bring a dutch oven or pot with at least 3-4 inches of water to a boil.

Once boiling, add the vinegar and reduce the heat to low.

Wait until there are no longer bubbles on the water's surface, then stir the water to make a vortex.

Once the vortex is created, drop an egg into the vortex (do not cook more than 2 eggs at a time). Cook for 3-4 minutes.

Remove the eggs from the water with a slotted spoon and pat dry with a cloth.

Repeat the previous steps for the remaining eggs.

Orange Spicy Butter

Melt the butter in a saucepan and stir in the orange juice and spices. It should be a nice, golden red orange. Simmer for 2 minutes.

To Serve

On two serving plates, spoon out a cup of yogurt and spread evenly on the plate. Stir a tablespoon of lemon juice into each plate of yogurt.

Add two poached eggs to each plate and top with herbs of your choice, black pepper, and the orange spicy butter.

I love cutting open the egg yolk and stirring it into the creamy and buttery yogurt.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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