Turkish Poached Eggs


  • 1/2 cup plain yogurt
  • 1 large garlic clove, minced
  • 2 tbsp unsalted butter
  • 6 fresh sage leaves or 2 stems fresh thyme or dried herbs
  • 1/4 tsp paprika
  • Generous shake red pepper flakes
  • Salt
  • 1-2 Tbs white distilled vinegar
  • 4 eggs
  • Bread for serving, such as warm pita or a good, chewy artisan bread

Stir the yogurt and garlic in a small bowl to blend. Season to taste with salt. Divide the mixture evenly between four plates, spreading to coat the center of the plate with a large, thin circle.

Melt the butter in a small, heavy saucepan over medium heat. Add the sage, paprika, and red pepper, and stir just until the butter sizzles. Remove it from the heat, and season to taste with salt.

To poach the eggs, fill a large skillet about two-thirds full with water, to a depth of about 2 inches. Add a tablespoon or two of white vinegar, and bring it to a bare simmer over medium-high heat. There should be plenty of little bubbles along the bottom of the pan, and the surface of the water should be barely trembling. While the water is heating, fill a large bowl with very warm (but not boiling) water: you’ll hold cooked eggs here as you finish cooking the rest of them.

Crack an egg into a small, thin-lipped mug or a small custard cup. Gently drop egg into water and cook 2-4 minutes, until whites are firm. Remove with a slotted spoon and move to the bowl of warm water while you cook remaining eggs

When you are ready to serve, remove the eggs from the water, gently shake off any water droplets, and place an egg atop the yogurt on each of the four plates. Spoon the butter over the eggs and yogurt, and serve immediately, with bread.

From Orangette


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