Turkish Poached Eggs With Garlic Yogurt Food

TURKISH EGGS (CILBIR)

Steps:

• Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
• Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
• Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

ÇILBIR (TURKISH POACHED EGGS WITH GARLIC YOGURT)

Steps:

• Wash and chop the dill and finely mince or grate the garlic.
• Either in a medium bowl or directly onto your serving dish, combine the yogurt, dill, garlic, and salt and pepper. Mix well and then set aside to "marinate" while preparing the remainder of the dish.
• There are several ways you can poach the eggs, including cracking them gently into a swirling pool of hot water OR using a "spoon" hack method. There are also egg poaching pans and silicone molds. Follow this method for poached eggs for all my top tips and tricks! However, the basic gist is:Bring a medium saucepan of water to a gentle boil (when fine air bubbles begin to rise), then add the vinegar (this will help stop the eggs from dispersing in the water).
• Meanwhile, crack your eggs, one at a time, into a small sieve to remove any of the "watery" whites (for better shaped poached eggs). Then transfer the eggs to separate small bowls (which makes it easier to pour them into the water).
• When the water is ready, mix it with a spoon to create a vortex and then pour the first egg into the center of the pan. Allow it to gently move to one side and begin forming before pouring the second egg into the other side of the saucepan (so they don't "stick").
• Allow each egg to cook for between 2-3 minutes based on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking.Feel free to place them in an ice bath or rinse with cold water to eliminate any leftover vinegar flavor and stop the cooking process. Though this isn't necessary. You could also transfer to paper towels to drain.
• At the same time as poaching the eggs, prepare the paprika butter by melting the butter in a small skillet, then adding the smoked paprika and stirring well for just a few seconds.It's best to remove it from the heat almost immediately after adding the paprika, to reduce the risk of burning it.
• To assemble the Çılbır, place the yogurt base first, drizzle with a small amount of extra-virgin olive oil, the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill and some Aleppo pepper over the top.
• Make ahead: the garlicky yogurt base tastes even better after some time "marinating," so feel free to make it a day or two in advance and store it in an airtight container in the fridge. Then, remove it 20-30 minutes before enjoying the cilbir to bring it back to room temperature.Store: cilbir is best served immediately, while the eggs and melted paprika butter are at the optimal temperatures. So I recommend eating it immediately.

TURKISH EGGS

Steps:

• Preheat the oven to 350 degrees F. Place the yogurt and garlic in a small bowl and stir to combine. Season with salt and pepper. Divide between 4 small ovenproof dishes and place in the oven for 10 minutes. While the yogurt is warming, put 2 inches of water in a deep frying plan and bring to a boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water. Cover the pan with a tight-fitting lid. Leave to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel. Mix the olive oil and paprika together in a small bowl. Season with salt and pepper. Remove the yogurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once.

TURKISH EGGS

Steps:

• Put the chilli and butter in a small pan and melt on a very gentle heat to ensure the chilli flavour infuses while you make the rest of the dish.
• Whisk the garlic into the yogurt. Season well and add the lemon juice. Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water. Poach for 3 mins until set, then drain on kitchen paper.
• To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilli butter. Season, top with sumac and coriander leaves, and serve with toast.

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER

Steps:

• Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
• Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
• Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
• Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
• Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
• Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
• Rewarm the butter mixture, if necessary, and spoon over the eggs.
• Serve immediately with pita bread.