Poached Eggs In Yogurt (Cilbir) Turkish

10m
Prep Time
15m
Cook Time
25m
Ready In


"This has different ways to top it"

Original is 2 servings
  • POACHING
  • FOR THE TOP
  • NUMBER ONE
  • NUMBER TWO

Nutritional

  • Serving Size: 1 (794.9 g)
  • Calories 926.6
  • Total Fat - 67.2 g
  • Saturated Fat - 30.4 g
  • Cholesterol - 1475 mg
  • Sodium - 1807.7 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 1 g
  • Sugars - 3.3 g
  • Protein - 52.6 g
  • Calcium - 391.6 mg
  • Iron - 8.4 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Add garlic and half of the salt into yogurt and whisk.

Step 2

Take over a serving plate.

Step 3

Meanwhile, take water, vinegar and the remaining salt in a small pot.

Step 4

Bring to a boil.

Step 5

Then, reduce heat to medium and gently crack the eggs into water side by side. Close the lid and cook for about 3-4 minutes.

Step 6

Take the poached eggs out and place over the yogurt on the serving plate.

TOPPING ONE


Step 7

In a small frying pan, melt the butter and stir in paprika/cayenne pepper. Once it gets spitting, turn the heat off and pour all over the eggs.

TOPPING TWO


Step 8

Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt

Tips & Variations


No special items needed.

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