Turkish Poached Eggs
Ingredients:
- ¾ cup Greek Yogurt
- 1 Garlic clove, minced (optional)
- Kosher salt
- 3 Tbsp extra virgin olive oil
- 2 tsp Aleppo pepper flakes or sweet paprika
- 4 Eggs
- 1 Tbsp distilled white vinegar
- Fresh dill for garnish
Instructions:
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Prepare yogurt. Combine Greek yogurt with minced garlic (if using) and a big pinch of salt. Stir well and set aside; room temp yogurt is best
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Scented Oil. In a small pan on medium heat, warm olive oil and pepper flakes. Stir constantly until bubbles form and aroma is released. Remove from heat right away; this step should only take 30-45 seconds. If the chili flakes burn, start over.
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Boil water. Bring a medium-sized pot of water to a boil and add vinegar.
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Prepare egg. Crack an egg over a super fine-mesh strainer set over a bowl. Shake the strainer gently to separate runny whites from firm whites. This will result in a cleaner-looking poached egg. Place the drained egg in a small dish or measuring cup and set aside.
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Poach. When the water is ready (should be just boiling, but not raging), take a large slotted spoon and swirl it in the pot to create a vortex in the middle of the pot. Gently drop the strained egg into the vortex. Set a timer for 2 minutes and 30 seconds.
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Transfer. Remove with a slotted spoon and test doneness. If egg feels too soft, continue poaching for another 15-30 seconds. Transfer to a plate lined with a paper towel to drain excess water. Repeat steps for remaining eggs.
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Season. Sprinkle the poached eggs lightly with salt.
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Plate. Spread the garlic yogurt on a plate, place the poached eggs on the yogurt, drizzle with pepper-infused oil and garnish with dill. Serve right away with crusty bread.
