I’m always in a look for breakfast ideas. This one is little bit more fancy than ordinary fried egg, and requires some more effort and experience but is actually easier than you think. To make poached eggs you need some technique, but definitely it can be done by someone who has only basic cooking skills.
If you follow the steps, you might not make a perfectly round poached egg, but delicious egg with set egg white and runny yolk. If you’re not a fan of runny egg yolk (uhh for me it’s the best from the egg) simply cook it a little bit longer. All you need is not too big, quite shallow pot, some white vinegar and eggs. Also small cup or little dish will be very helpful. Simply boil the water adding a tablespoon or so of vinegar. Crack the egg to a small cup – this will help you to avoid contaminating the egg with a piece of shell or braking the egg yolk. Slightly lower the heat, make a whirl in the water using a spoon, and gently slip the egg to the middle of the whirl. Give it 2-3 minutes to cook et voilà ! Take it out with a slotted spoon to get rid of the excess water, and your poached egg is ready. You can put more than one egg at a time and skip making whirl, however your eggs wont get this more rounded shape. If you don’t mind just go ahead.
I’m sure that after several times you will become poached egg expert. They are actually quite fun to make, even though they seem to be complicated at first. You can easily use them as addition to your salad, with morning toasts instead of fried eggs or on top of fried veggies.
In this recipe poached eggs are served on warmed up Greek yoghurt with butter, olive oil and some spices. I wouldn’t be myself if I didn’t add some greens and tomatoes, but feel free to add whatever you like.
Turkish style poached eggs
- 2 eggs
- couple spoons of natural Greek yoghurt
- about 1 tbsp white vinegar
- 1 tbsp olive oil
- 1 tsp butter
- pinch of garlic granules (or fresh garlic)
- chilli flakes or cayenne pepper or smoked paprika
- pinch of salt
Mix Greek yoghurt with garlic granules or fresh garlic finely chopped. If you don’t like garlicky after-taste, just skip this step. Place the bowl with yoghurt over a pot of boiling water and heat it up for a while. Only t to warm up the yoghurt.
During this time, melt the butter in the pan. When it starts to burn slightly, add smoked paprika and cayenne pepper or chilli flakes and a tablespoon of olive oil. Stir and take the pan off the heat.
Heat up a small pan with water. Add a tablespoon of vinegar to the boiling water and reduce the heat. Vinegar will set the egg whites faster ant it will help to keep nice shape. You won’t feel the taste of vinegar after cooking, so no need to worry about that. Crack the eggs into cup one at a time. Make a whirl in the water (this will make the egg whites wrap around themselves and make a nice shape) with a spoon and gently slip the egg into the water. Cook for 2-3 minutes. Take out with a slotted spoon and drain excess water. Do the same with the second egg. Put the warm yoghurt and poached eggs into a plate or bowl, pour the butter mixed with olive oil and spices. Sprinkle with some salt and garnish with some greens and cherry tomatoes and enjoy 🙂