In the summer of 2020, which for most will be a summer to forget, I spent 4 glorious weeks in Turkey while my house in London was being repaired after subsidence damage.
One of the weeks was spent on a gulet, BabaVeli 7, swimming, working and eating.
The food was fantastic and cooked by Fatma Oguz who kindly shared her recipe for these eggs with me. It was agreed by all of us on the boat that they are quite special.
4 to 8 free range eggs
50g unsalted butter
2 tsps dried mint
2 tsp pul biber (spicy red pepper flakes)
Place the eggs in boiling water for exactly 6 minutes (not 5, it’s a long IT related story) then remove them and leave them in a sieve until they are cool enough to peel (about 30 minutes).
Melt the butter and gently fry the dried mint with the pul biber. As that is happening peel and halve the eggs and place them on a plate.
Season the butter with salt, spoon the butter and herbs over the halved eggs and serve.
Making me want to eat them just writing this.