Turkish Poached Eggs

With Garlicky Yogurt

Here is a not so secret. I love eggs. There is nothing better to me then a yolk running all over whatever is next to it. Homefries, english muffins and in this case a nice tangy yogurt. I will take it for every meal.

This recipe pretty much combines everything that I love, spice, lemon, tang and creamy yolk into one refreshing, and honestly not so unhealthy for you dish.

Ingrediants:

  • 4 garlic cloves
  • 1 1/4 tsp of lemon juice
  • 4 tbsp of salted butter
  • 1 tbsp of sweet paprika
  • 2 cups of plane low fat greek yogurt
  • Salt
  • 2 tbsp cilantro
  • 2 tbsp of mint
  • 1 tbsp dill
  • 4 jumbo eggs

In a meduim bowl stir together garlic and lemonjuice. Set aside for 10 minutes. While those are melding, in a small skillet heat your butter slowly until it starts bubbling. Add the paprika and swirl until the butter is bright red and fregrent. This only takes about a minute. Remove from heat and set aside.

Take the lemon garlic mixture and mix it with the yogurt and 1/2 teaspoon of salt. Divid into your serving bowls then set aside. In a small bowl toss together all of the herbs and set aside.

Now this is the most important part and it’s the one that most people have the hardest time with: Poaching the perfect egg. It tends to be hard because people over think it. Here it is, plane and simple. Fill a ten inch skillet with at least 1 inch of water and bring to a simmer over meduim high heat. The shallower the pan the better because the egg wont hit the bottom of the pan and break the yolk. Line a plate with paper towels. Crack each egg into a small bowl seperatly. One at a time, carefully slide each egg into the water near the edge of the pan. Once all the eggs have been added, remove the pan from the heat and cover, turning off the heat. Do not stir, do not touch. Leave it be. Let stand until the egg whites are set, about 3-5 minutes. The heat of the water will perfectly cook the egg. Using a slotted spoon, remove each egg and place it on the paper towel.

Using a slotted spoon, remove each egg and place it on the paper towel. Let drain for a few seconds before placing it on the yogurt. Generously place the herbs around them, top with the bloomed paprika and garnish with a slice of lemon.

Serve and Empress everyone!!!!!

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