Turkish Poached Eggs

★★★★★ 2 Reviews
Northwestgal avatar
By Vickie Parks
from Renton, WA

This is a quick but delicious way to prepare poached eggs. In Turkey, the dish is called Cilbir. The vinegar is added to the boiling water to help set the eggs quickly, but it doesn't impart a vinegary taste to the eggs. But don't add the eggs to water while it's at a rapid boil, as it will cause the eggs to fall apart. For Step #3, if you don't want to risk breaking the yolks, you can first crack the eggs into a small bowl and then tip the bowl just above the water to let the eggs slide into the simmering hot water.

VIDEO PLAYER
serves 4
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients

  •   1 cup
    plain greek yogurt
  •   1 Tbsp
    flat-leaf parsley, chopped
  •   1 Tbsp
    fresh mint leaves, shredded
  •   2 clove
    garlic, minced
  •   2 Tbsp
    olive oil
  •   1/2 tsp
    red pepper flakes (or dried chili flakes)
  •   1 small
    lemon, zested
  •  
    water (for poaching eggs)
  •   2 Tbsp
    white vinegar
  •   4 large
    eggs
  •  
    char-grilled turkish bread, to serve

How To Make

  • 1
    Mix together the yogurt, parsley, mint and garlic; set aside. (The yogurt needs to be quite firm, so don't over-stir or it will thin out and not be firm enough.)
  • 2
    In a small bowl, whisk the oil with chili flakes and lemon zest; set aside.
  • 3
    Bring a medium saucepan of water to a brisk boil. Add vinegar, and reduce heat to a low but steady simmer. Using a large spoon to swirl the boiling water, creating a whirlpool. Crack eggs one at a time into the saucepan, and cook for 3 minutes or until the whites are set. Use a slotted spoon to transfer poached eggs to a paper towel to absorb water.
  • 4
    Divide the yogurt mixture among 4 individual plates. Press the back of a large spoon into the top of each yogurt mound to make a slight well. Top each yogurt mound with a poached egg. Drizzle chili oil on top of each poached egg. Serve immediately with char-grilled Turkish bread.