This Dish Will Change the Way You Eat Poached Eggs

Ingredients

• 0.5 cup Strained Whole Milk Yogurt (Thick Turkish-style yogurt, preferably whole milk; can strain Greek yogurt to achieve consistency)
• 0.25 teaspoon Garlic (Finely grated; optional but traditional)
• 1 pinch Salt (For seasoning the yogurt)
• 2 large Large Eggs (Room temperature for best poaching results)
• 1 tablespoon White Vinegar (Helps set egg whites quickly)
• 1 teaspoon Salt (For poaching water; adds subtle seasoning)
• 1 tablespoon Unsalted Butter (Cut into small pieces; melted and lightly browned)
• 0.5 teaspoon Pul Biber (Aleppo Pepper Flakes) (Mildly spicy Turkish chili flakes; can adjust to taste)
• 0.5 teaspoon Dried Mint (Adds bright herbal note; optional garnish)

Instructions

1. Season the Yogurt

   In a mixing bowl combine the strained yogurt, grated garlic (if using), and a pinch of salt. Stir gently until evenly mixed.

   Time: PT2M

2. Spread Yogurt on Plates

   Using the back of a spoon or a spatula, spread the seasoned yogurt evenly onto each serving plate, creating a shallow bed for the eggs.

   Time: PT1M

3. Prepare Poaching Water

   Fill a Dutch oven with 1.5 quarts of water, add 1 tablespoon white vinegar and 1 teaspoon salt. Bring to a gentle boil over medium heat.

   Time: PT5M

   Temperature: 212°F

4. Prep the Eggs

   Crack each egg into a colander, letting the whites rest for 20‑30 seconds so the thin portion drips away. Then gently pour the eggs into a liquid measuring cup.

   Time: PT2M

5. Poach the Eggs Off the Heat

   Turn off the heat and carefully slide the eggs into the hot water, spacing them apart. Cover the Dutch oven and let the eggs sit for about 3 minutes, aiming for runny yolks and set whites.

   Time: PT3M

6. Dry the Poached Eggs

   Using a slotted spoon, lift each egg, give it a gentle shake to remove excess water, and pat the bottom with a paper towel to wick away moisture.

   Time: PT1M

7. Make the Spiced Butter Sauce

   In a skillet over medium heat, melt the butter. When it begins to sputter and turn lightly golden, add the pul biber and dried mint, stirring for another 30 seconds.

   Time: PT2M30S

   Temperature: Medium heat

8. Assemble and Serve

   Place each poached egg on top of the yogurt bed, then drizzle the hot spiced butter over the eggs. Garnish with a pinch of extra pul biber or dried mint if desired. Serve immediately with flatbread for dipping.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

12g

Carbohydrates

5g

Fat

18g

Fiber

0g