Chili oil Turkish Egg recipes

Chili Oil Turkish Egg!!! - 1/2 cup Greek yogurt - lemon zest - lemon juice - salt to taste - 15g butter - 1 garlic clove - 1 tbsp chili oil - 2 eggs - coriander - 2 slices of sourdough bread Steps: 1. In a bowl, combine yogurt, lemon zest, lemon juice, and salt, mix, and set aside. 2. On medium-low, melt the butter and add minced garlic. Fry for 2 minutes until fragrant. 3. Turn off the heat, add the chili oil, mix well, and set aside. 4. Siwril the egg in a fine mesh sieve until all the liquidy egg whites have been removed. Then, place the egg in a small bowl. 5. Bring a pot of water to boil, then reduce the heat to low. 6. Use a whisk to create a vortex in the water, add the egg to the middle of the vortex, and cook the egg for 3 minutes. 7. Remove the egg with a slotted spoon and dab it on a paper towel to remove excess water. 8. Place the yogurt on a plate, then place the eggs and season with salt. 9. Drizzle over the chili oil butter, and garnish with coriander. 10. Serve with toasted sourdough bread.

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