Yogurt Eggs Turkish Style (Print Version)
# Ingredients:
→ Dairy
01 -
¾ cup strained Greek yogurt
02 -
2 fresh jumbo eggs
→ Aromatics
03 -
1 garlic clove, finely chopped
04 -
Sprigs of dill for topping
→ Seasonings
05 -
Sea salt
06 -
2 teaspoons Aleppo chili flakes (or 1 teaspoon standard red pepper flakes or mild paprika)
→ Oils & Vinegars
07 -
3 tablespoons cold-pressed olive oil
08 -
1 tablespoon plain white vinegar
# Instructions:
01 -
Stir together Greek yogurt with chopped garlic and a good pinch of salt. Mix thoroughly and leave aside so flavors can blend together.
02 -
Gently heat olive oil with Aleppo chili flakes in a small skillet over medium flame. Keep stirring until tiny bubbles appear and the spices release their flavor, roughly 30-45 seconds. Take off heat right away to stop it from burning.
03 -
Heat up water in a mid-sized pot until it's barely bubbling and add vinegar to help keep the eggs together.
04 -
Break each egg into a fine strainer placed above a bowl, gently swirling to remove watery whites from solid whites. Put the strained egg into a small cup or ramekin.
05 -
When water is softly bubbling (not too hard), grab a big slotted spoon to create a swirl in the middle. Softly drop the strained egg into this swirl. Let it cook for 2 minutes and 30 seconds.
06 -
Lift out with a slotted spoon and lightly press to check firmness. If it feels too soft, put it back in water for another 15-30 seconds. Move to a paper towel covered plate to soak up extra water. Do the same for the other egg.
07 -
Sprinkle a bit of salt over the poached eggs.
08 -
Smear the garlic yogurt on your plate, put poached eggs on it, drizzle plenty of Aleppo-flavored oil and scatter fresh dill on top. Serve right away with crusty bread.
# Notes:
01 -
Go for super thick Greek yogurt for the right feel, or hang regular Greek yogurt in a cheesecloth for 1-2 hours to make it thicker.
02 -
Straining your eggs gets rid of those runny whites that make the water cloudy, giving you prettier poached eggs.