Not Your Mom's Recipes

Poached Eggs in Garlic Yogurt Sauce

I found this recipe in a Turkish cookbook which is funny because when I was in Turkey we had cheese, olives, cucumber, tomatoes and bread for breakfast every day. Not that that’s bad – it’s just uncommon (from what I saw) to have eggs. Unless they were hard boiled.

Alright, so get out the following ingredients to make enough for one person:

2 Eggs

2 tablespoons of vinegar

1/2 cup plain yogurt (I like Greek)

Garlic – 1 or 2 cloves, chopped up super small

Butter – 2 tablespoons or maybe 3

A sprinkle of paprika

Fresh Basil – chop up a tablespoon or so

Salt and Pepper

As you can see, I rarely measure things and go by taste most of the time. Measuring is boring. Okay, so boil a pot of water, and add the vinegar. Turn the stove to medium so it’s simmering – like not bubbling too much, but a bit. Crack one egg into a bowl carefully and then tip the egg into the water. Do the same with the other egg.

Note: I like to make a whirlpool in the water with a spoon before dropping the egg in – I hear it makes the egg poach better, it also looks awesome. The eggs shouldn’t touch. Also, they’ll look weird and you’ll worry you’re doing it wrong. Probably. I mean, I did.

Leave the eggs in the swirling water for 3-5 minutes.

While you’re waiting for the eggs, mix the yogurt with garlic and a pinch of salt. Voila, you’ve made Sarımsağı yoghurt . You’re practically a chef.

Heat a pan to medium, and put the butter in it. Also, if you’re having toast, pop it down now.

Your eggs are probably ready – check them out, I use a slotted spoon and jiggle them to see how runny they are. If they’re the perfect runny-ness put them on a plate, probably with a paper towel to get some of the water off.

Okay, so back to the butter, sprinkle paprika (or chili powder if you like spicy) and fresh, chopped basil along with some pepper. It should sizzle and smell delicious by now.

Here’s how to make it into a pretty plate: put the yogurt in a bowl, place the eggs on top, pour the butter over the eggs and garnish with basil or chives or cilantro. Whatever you want, it’s your food! Butter your bread and enjoy!

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This entry was published on January 31 at 11:56 pm and is filed under Breakfast and Brunch, Turkish Food. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Poached Eggs in Garlic Yogurt Sauce

  1. AfghanCuisine on said:

    That looks absoloutley delicous, really unusual but yummy. I will have to try it one day, I love Turkish food and especially breakfast dishes.

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