Poached Eggs In Yogurt (Cilbir) Turkish
Recipe: #19021
May 13, 2015
Categories: Breakfast, Eggs, Middle Eastern, Brunch, Gluten-Free, Vegetarian, Yogurt, Kosher Dairy, more
"This has different ways to top it"
Original is 2 servings
Ingredients
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- POACHING
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- FOR THE TOP
- NUMBER ONE
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- NUMBER TWO
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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
No special items needed.
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