Saucepan@saucepan · Shared this recipeFollowTurkish · breakfastPoached Eggs with Garlic Yoghurt, Turkish StylePoached eggs served over garlic yoghurt and drizzled with pul biber infused olive oil.servings2Original recipe on ozlemsturkishtable.comKeep this recipeAdd a copy of Poached Eggs with Garlic Yoghurt, Turkish Style to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servingsgarlic yoghurtgarlic clove, crushed and chopped finelystrained yoghurt, brought to room temperaturefree range eggs, largeolive oilapple cider, grape or white wine vinegarTurkish pul biberSalt and freshly ground black pepper, to tastePide bread or crusty bread, to serveFresh herbs, to decorateStepsClear checksTap an ingredient or step to check it off.1Step 1: Prepare the garlic yoghurt first – about 30 minutes before poaching the eggs – and bring to the room temperature.2Step 2: In a small bowl, beat the yoghurt with garlic and seasoning.3Step 3: Spoon this into two serving plates, creating a round thick layer to provide a nest for the poached egg.4Step 4: Let the yoghurt mixture reach the room temperature.5Step 5: Fill a small pan with hot water, add the vinegar (this will help sealing the egg whites) and bring to a boil.6Step 6: Stir the water to create a whirlpool and crack in the first egg.7Step 7: As the egg spins and the white sets around the yolk, stir the water ready for the next one.8Step 8: Poach each egg for 2-3 minutes so that the yolk remains soft.9Step 9: While the eggs are poaching, quickly pour in the olive oil in a small pan and stir in the Turkish pul biber, over medium to low heat.10Step 10: Stir and let the pul biber infuse to olive oil for 30 seconds, turn the heat off.11Step 11: Lift the eggs out of the water with a slotted spoon and place them over a couple of sturdy paper towels, to drain the excess moisture.12Step 12: Then gently place them over to the garlic yoghurt spread.13Step 13: Drizzle the pul biber infused olive oil over the poached eggs.14Step 14: Serve immediately with pide bread or crusty bread by the side.getsaucepan.com/r/98ad6e66-8907-4b9a-9df7-42aa72577b04 · Original: https://ozlemsturkishtable.com/2016/12/poached-eggs-with-garlic-yoghurt-turkish-style-cilbir/
