Recipe: Poached eggs with Turkish garlic yoghurt

Because of its unique location, Turkey is a treasure trove of culinary delights. Cookbook author Hale Amus grew up in Istanbul but moved to the Netherlands in 2016, where she opened her restaurant Turkish Tale. In The Bible of Turkish Cuisine, Hale shares recipes from Turkey’s various regional cuisines. These poached eggs with garlic yoghurt are delicious for dipping Turkish bread into.

Hale: “Long before eating poached eggs became trendy, namely in the fifteenth century, Ottoman sultans already preferred their eggs poached and served on yoghurt. Çılbır can be served as a meze or for breakfast with Turkish bread or sesame bread.”

How to make poached eggs with garlic yoghurt

• In a large bowl, mix the yoghurt with the garlic and salt. Divide the yoghurt among 4 serving bowls and smooth it out slightly with the back of a spoon. Set aside.
• Break the eggs into separate small bowls. Set aside.
• Bring a pan of plenty of water and the vinegar to the boil. Stir vigorously so that a whirlpool forms in the centre.
• Slide the eggs one by one into the centre of the pan; do not poach more than 2 at a time. Poach for 3 minutes or until the whites have set and the yolks are still soft. Remove the eggs from the pan with a slotted spoon and drain on kitchen paper. Poach the remaining 2 eggs.
• Meanwhile, melt the butter in a saucepan, stir in the pul biber (dried red pepper flakes, ed.) and let it bubble for 1 minute. Remove the pan from the heat and set aside.
• Divide the poached eggs over the yoghurt and drizzle with the butter and parsley. Serve with the bread.

Title: The Bible of Turkish Cuisine
Author: Hale Amus
Price: €34,99
Publisher: Carrera Culinair

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