Turkish Hard-Boiled Eggs
Add some variety to breakfast by trying this unique recipe. Eggs are an excellent source of protein and fat, which are filling and help prevent mid-morning snacking and carbohydrate cravings. This is a great option for anyone who doesn’t love eggs because the lemon juice helps to minimize the egg taste.
Ingredients
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Fresh eggs
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Extra Virgin Olive Oil
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Lemon
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Red pepper flakes or Aleppo pepper
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Dried thyme
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Salt
Instructions
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Place whole fresh eggs (still in the shell) in a pot and cover the eggs with water.
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Heat water on high. Start timing from the minute the water begins to steam.
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When the water starts to boil, reduce the heat to medium-low.
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8 minutes after the water starts to steam, remove the pot from heat and leave the eggs in the hot water for 2 minutes.
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Remove the eggs from hot water, rinse with cold water, and peel the shell from egg.
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Cut eggs into four pieces. The egg yolks should be just barely cooked—not runny, but still slightly soft and a brighter color in the center of the yolk. (Use this to measure the required cooking time and change the cooking time as necessary so that the eggs are not over or undercooked.)
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Drizzle oil and squeeze lemon juice over the eggs.
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Sprinkle red pepper, thyme, and salt to taste over the eggs.