A traditional recipe that wins you over with its contrast of textures. The creamy béchamel, the golden coating and Picual Extra Virgin Olive Oil create a dish full of flavour, with lighter frying and an irresistibly crispy finish.
At Suerte Alta, we believe that time-honoured recipes deserve the finest ingredients. That is why we make these Turkish-Style Eggs with our Organic Picual EVOO, an oil rich in antioxidants and particularly stable at high temperatures, which delivers even, crispy frying with all the flavour of traditional cooking.
Turkish-Style Eggs
Some recipes surprise you from the very first bite, and Turkish-Style Eggs are one of them. Crispy on the outside, incredibly creamy on the inside and made with a delicate layer of béchamel, this traditional dish turns simple eggs into a true delicacy. A classic homemade recipe, ideal for sharing with the family and enjoying the authentic flavor of traditional cooking.
Servings 4
Ingredients
- 9 units Eggs 6 to eat + 3 for breading
- 300 g Breadcrumbs
- 4 glasses Picual EVOO (For frying)
- 3 glasses Milk
- 5 tbsp Flour
- 1 tbsp Butter
- Nutmeg To taste
- Salt To taste
Instructions
- Fry the eggs.Pour two glasses of Picual EVOO into a frying pan and heat over medium heat. Fry 6 eggs and place them on a serving dish, basting the yolk with oil while they cook so they don’t burst. Leave to cool for 30 minutes
- Make the béchamel.In a saucepan, add the 5 tablespoons of flour and a pinch of salt. Gradually pour in a glass and a half of milk, stirring constantly. Add the butter and keep stirring with a wooden spoon. Add the rest of the milk, place over medium heat and stir non-stop so no lumps form. Add nutmeg and the rest of the salt. Keep stirring until it thickens.
- Coat the eggs with béchamel.Dip the fried eggs one by one into the béchamel until coated and place them on a flat tray greased with oil so they don’t stick. Leave to cool for another 30 minutes.
- Bread the eggs.Beat two eggs in a deep plate. Dip each béchamel-coated egg in the beaten egg and then in 300 g of breadcrumbs. Repeat with all of them.
- Fry the breaded eggs. Pour 2 glasses of Picual EVOO into a frying pan and heat over high heat. Fry the breaded eggs for about 1 minute, until golden.
If the béchamel turns lumpy, strain the mixture before coating the eggs.
Notes
Why Picual: We chose Picual for its great stability, making it the ideal variety for frying. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability under heat.
Paca’s recipe.
- You can leave the eggs breaded (unfried) in the fridge until the next day and fry them just before serving.
- Pairs well with a simple green salad to balance the richness of the dish.
