TURKISH POACHED EGGS
This is a quick but delicious way to prepare poached eggs. In Turkey, the dish is called Cilbir. The vinegar is added to the boiling water to help set the eggs quickly, but it doesn't impart a vinegary taste to the eggs. But don't add the eggs to water while it's at a rapid boil, as it will cause the eggs to fall apart. For...
Provided by Vickie Parks
Categories Eggs
Time 20m
Number Of Ingredients 11
Steps:
- 1. Mix together the yogurt, parsley, mint and garlic; set aside. (The yogurt needs to be quite firm, so don't over-stir or it will thin out and not be firm enough.)
- 2. In a small bowl, whisk the oil with chili flakes and lemon zest; set aside.
- 3. Bring a medium saucepan of water to a brisk boil. Add vinegar, and reduce heat to a low but steady simmer. Using a large spoon to swirl the boiling water, creating a whirlpool. Crack eggs one at a time into the saucepan, and cook for 3 minutes or until the whites are set. Use a slotted spoon to transfer poached eggs to a paper towel to absorb water.
- 4. Divide the yogurt mixture among 4 individual plates. Press the back of a large spoon into the top of each yogurt mound to make a slight well. Top each yogurt mound with a poached egg. Drizzle chili oil on top of each poached egg. Serve immediately with char-grilled Turkish bread.
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