Turkish breakfast eggs are a sultanesque-luxurious breakfast that, in lazy fashion, is completely ready on the table in just 15 minutes. The traditional Turkish recipe calls for poached eggs, but you can use a trick that takes some of the frustration out of the demanding process.
The eggs are not broken directly into the pot, but first into a shallow bowl full of water and white wine vinegar, in a 1:1 ratio and enough in total to cover the eggs. The acid causes the outer protein to contract and become firmer.