Subj : NYT E-Z Dinner - 098
To : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cilbir (Turkish Eggs w/Yogurt)
Categories: Dairy, Vegetables, Chilies, Herbs
Yield: 2 servings
1 c Thick, strained yogurt; room
- temp
1 sm Garlic clove; fine grated
3 tb Unsalted butter
1 tb Aleppo pepper
4 lg Eggs
2 tb White vinegar
Salt & pepper
Chopped fresh dill or
- parsley leaves (opt);
- garnish
Toasted crusty bread or
- flatbread; to serve
Bring a medium saucepan of water to a simmer over medium
heat.
Prepare the garlic yogurt: In a small bowl, stir
together the yogurt and garlic. Divide between two
shallow bowls, using the back of a spoon to spread it
out.
In a small saucepan or skillet, heat the butter or olive
oil over medium. Add the Aleppo pepper and stir until
fragrant, about 30 seconds; remove from heat.
Crack the eggs into four separate small bowls. Add the
vinegar to the simmering water. (You want the water to
be at a low simmer, with very small bubbles rising to
the top. Reduce the water temperature to medium-low if
need be.) Using a slotted spoon, give the water a swirl,
then gently add one egg at a time, trying to space them
evenly apart. (Swirling the water helps the egg whites
form tight, round nests as they cook.) Cook the eggs
just until the whites are cooked through, 2 to 3
minutes.
Using the slotted spoon, transfer 2 eggs to each bowl of
yogurt, lifting out one at a time and dabbing underneath
the spoon with a folded paper towel to remove excess
water.
Season the eggs with salt and pepper, then drizzle with
the spiced butter and sprinkle with herbs, if using.
Serve with bread.
Recipe from: Ozlem Warren
Adapted by: Alexa WeibelBy:
Yield: 2 servings
RECIPE FROM:
https://cooking.nytimes.com
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