Traditional Turkish poached eggs sit on a bed of garlic yogurt, finished with a butter sauce flavored with Turkish red pepper flakes. This elegant dish from Ottoman cooking makes a special breakfast or light meal.
Mix the room-temperature strained yogurt with the crushed garlic and salt. Spread on a serving plate and set aside.
Bring water to a boil in a wide pan, add the vinegar and reduce the heat. Use a ladle to slide in the eggs one at a time and cook for 3 minutes, until the whites set while the yolks remain runny. Lift out with a slotted spoon.
Melt the butter in a small frying pan and add the Turkish red pepper flakes. Remove from the heat once the butter turns red. Arrange the poached eggs on the yogurt, drizzle with the butter sauce and serve immediately.
Important: adding a spoonful of vinegar to the poaching water helps the egg whites hold together. Caution: keep the eggs in the boiling water for no more than 3 minutes if you want runny yolks. Contains eggs and dairy products (yogurt and butter). Use the garlic yogurt at room temperature.
Uzun zamandır aradığım tarif tam buymuş. Beklediğimden çok daha iyi çıktı.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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