Turkish Eggs

Fill a saucepan or a deep skillet with water to a depth of about 7-8 cm. Heat the water over medium heat until it reaches a gentle simmer. Small bubbles form at the bottom, but not a full boil.

Add about 1-2 teaspoons of white vinegar to the simmering water. The vinegar helps the egg whites coagulate quickly, keeping them from spreading out in the water. This step is optional, as vinegar can slightly alter the taste of the egg, but it’s helpful for beginners.

Crack the egg into a small bowl. This makes it easier to gently slip the egg into the water without breaking the yolk.

Stir the water gently with a spoon to create a swirling effect (a "whirlpool"). This helps keep the egg whites wrapped around the yolk, creating a neat shape. This step works best if you’re poaching one egg at a time.

Lower the bowl close to the surface of the water and gently slip the egg into the centre of the whirlpool or directly into the simmering water. Avoid dropping it from too high, as this can cause the egg white to spread out too much.

Let the egg cook undisturbed for about 3-4 minutes for a runny yolk. If you prefer a firmer yolk, cook for an extra minute or two. You can check the doneness by carefully lifting the egg with a slotted spoon and gently pressing the yolk with your finger. It should be soft but not too jiggly. Use a slotted spoon to carefully lift the poached egg out of the water. Set it briefly on a paper towel to drain excess water.

Meanwhile, mix yoghurt, salt and garlic in a small bowl.

Spread the garlic yoghurt on the plate, and put the poached eggs on top. Top with the chilli oil. Add fresh vegetables to your liking and serve with bread to mop the eggs and enjoy.