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Title: Poached Eggs with Yoghurt
Categories: Turkish Eggs
Yield: 1 Servings
| 8 | Fresh eggs | |
| 7 | Glasses of water | |
| 500 | Gr yoghurt | |
| 1/2 | ts | Red pepper |
| 1 1/2 | ts | Salt |
| 2 | tb | Vinegar |
| 3 | 4 cloves of garlic | |
| 1 | tb | Fresh butter |
| 1 | tb | Sunflower oil |
Add crushed garlic and 1/2 teaspoons salt to the yoghurt and blend well. Put the mixture aside. Melt fresh butter, sunflower oil and red pepper in a small saucepan.
Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the water. When the water boils, lower the heat so that it will not bubble.Break the eggs into the boiling water. Close the lid of the pan and let the eggs stay in the boiling water for exactly 3 minutes. Take the eggs out of the pan with a perforated spoon, place them on a plate and pour over them the yoghurt with garlic and on top of that, the melted butter mixed with red pepper and serve hot.
korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
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