“Turkish Eggs” - poached eggs with garlic yogurt, dill, paprika, olive oil and chili flakes.
I had beginner’s luck with my first poached egg. I dashed in a little vinegar, boiled the water, turned it off, swirled a vortex and dropped the egg in. It made a pocket onto itself and I could see that it was perfect already. A few stringy bits fell off naturally and I had a glowing halo around my face, “Is this a new beginning in my kitchen?”
I tried again and it was a mess. I tried to put one in a ladle to keep it contained, the in-tact yolk separated completely from the white. I even tried the Serious Eats method with a sieve (but I used the wrong type of pan for it, whoops). So what did I do for these photos? Put the pretty one on top of the broken ones. Done.
I could live with a swatch of garlic yogurt under my eggs every day. I baked the yogurt a little bit to dry it out and then swiped a little fresh stuff on top before I served myself. Tangy, rich and fun to dip with bread or crackers!
I will make this