This Turkish way of embellishing poached eggs is also good with fried eggs.
Recipe information
Yield
serves 1-2
Ingredients
Preparation
Step 1
Fill a pan with enough water to cover the eggs. Add vinegar and salt, bring to the boil, then reduce the heat to lowest.
Step 2
Beat the yogurt with the garlic. Melt the butter with the paprika.
Step 3
Break each egg into a cup and slide it into the pan of water. Cook for 1–2 minutes, until the whites have set. Lift out with a perforated spoon and serve at once.
Step 4
Sprinkle with a little salt, pour 2 tablespoons of yogurt over each egg, and dribble butter and paprika over the yogurt.
Variation
Step 5
For a Lebanese mountain dish, beyd bi laban, heat 2 tablespoons olive oil in a skillet, break in the eggs, and sprinkle with salt. Cook over low heat, stirring gently, to scramble them lightly. Before they set, when they are still runny, stir in 1 cup yogurt (at room temperature) and serve with bread.
