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Turkish Eggs with Aleppo Butter

Turkish Eggs with Aleppo Butter

At Saxon + Parole in New York City, classic poached eggs and toast get a Middle Eastern upgrade with thick, tart yogurt and browned butter spiked with fragrant Aleppo pepper. Ingredients For the Poached Eggs: 2 quarts (2 L) Water ¼ cup (60 mL) White Vinegar 8 Large Eggs For the Aleppo Butter: 8 Tbsp (112 grams) Unsalted Butter 2 Tbsp (10 grams) Aleppo Pepper, crushed For the Garnish: Greek Yogurt, Room Temperature 8 Slices Sourdough Bread   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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