Poached Turkish Eggs

Soy Free Vegetarian

Poached Turkish Eggs

Serving Size: 4

Calories per serving: 260

Fat per serving: 20.9g

A must try from our July's Chef's Hat winner, Divya! Turkish-style Poached Eggs with chilly sage butter. Its one of those special recipes that you will keep going back to when you are craving comfort food without the elaborate effort and cooking time. A great option for a wholesome breakfast or brunch.

Ingredients

1 cup low fat plain yogurt
1 large garlic clove, crushed
1/4 cup salted butter (optional: substitute half butter for olive oil)
12 fresh sage leaves
½ tsp paprika, or Spanish smoked paprika
¼ tsp dried crushed red pepper
Salt (if required)
1-2 Tbs white distilled vinegar
8 eggs
Multigrain or a good, chewy artisan bread for serving

Instructions

  1. 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.
  2. 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.
  3. 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. When in doubt, err on the side of hotter water. 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.
  4. Crack an egg into a small, thin-lipped mug or a small custard cup. Holding the mug or custard cup upright, lower the base into the water, and then, slowly and gently, twist your wrist to turn the egg out into the water. You’re essentially twisting the mug out from under the egg. Don't hold the mug in the water for too long, or the egg will cook to the inside of the mug.
  5. Disturb the water as little as possible, and allow the first egg to settle a bit before adding a second one. Depending on the size of your skillet, you could probably poach up to three eggs at a time.
  6. Cook each egg for 3-4 minutes total, until the white is opaque from the edges right up to the yolk. Mine cooked for about 3 minutes. Use a plastic spatula to gently release the egg from the bottom of the pan—it may have stuck a bit—and lift it out with a slotted spoon. It should be wobbly in the center, but not runny. Slide the egg gently into the bowl of warm water; this will rinse away any vinegar residue and keep the eggs warm. Repeat with the remaining eggs, and if the butter needs to be re-warmed, put it briefly over low heat.
  7. When you are ready to serve, remove the eggs from the water, gently shake off any water droplets, and place two eggs atop the yogurt on each of the four plates. Spoon the butter over the eggs and yogurt, and serve immediately, with bread.
  8. Enjoy hot. You will not share.

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