Turkish eggs

Ingredients

• 2 eggs 

• 3 tbsp white wine vinegar or similar for boiling

• 750 ml water for boiling

• 150 g thick Greek yogurt 

• 1 tsp garlic paste or grated garlic 

• 3 - 4 springs of dill, finely chopped 

• 1/2 tsp chili oil 

• salt and pepper to taste 

For serving:

• toasted bread 

• some dill

Method

1. You can use either poached or soft boiled eggs in this recipe if you feel less comfortable with poaching, for perfect soft boiled eggs, see the instructions here. 

2. To prepare the eggs for poaching, take the egg one at a time. Crack the egg and pour it in a strainer over the sink and let the excess free white drip through until nothing drips anymore. Then transfer the yolk with the remaining white to a small bowl. The more fresh the egg is, the less it will loose and you will get better results.

3. To poach the eggs, pour 750 ml of water in a pot and bring to a boil. Once it starts bubbling, turn the heat down so that it is only gently simmering with mostly no bubbles; add 3 tbsp of white wine vinegrar.  Then place the bowl with the egg on level with water and gently slide in the egg. Repeat for the other egg or as many as you are cooking. Cook each egg for 3 - 4 minutes until the white is completely set, but the yolk is still runny. The white should be firm on touch, but the middle part with the yolk squishy when you press on it lightly. 

4. Mix the yogurt with garlic, dill and salt to taste; spread it out on a plate. Top with poached or soft boiled eggs, fresh dill, chili oil and pepper. 

5. Serve with toasted bread. 

Time: 10 - 15 min

Servings: 1