In this Turkish recipe, the sweetness of the Poached Eggs and the sourness of the garlic Yogurt goes well with the chili flakes & walnut butter on top.
This traditional way of cooking eggs and serving it with yogurt goes back to the time of the Ottomans. The sweetness of the poached eggs and the sourness of the garlic yogurt goes well with the chili flakes & walnut butter on top. —WHAT: Poached eggs in a bed of garlicky yogurt and topped with a spicy, walnut-y butter.
Cook for about 3 minutes for a soft yolk or about 4 to 5 minutes for a hard yolk. Place on a paper towel to drain excess water.Add the butter to a small skillet over medium heat. Melt the butter with the chili flakes and crushed walnuts and sizzle for 1 to 2 minutes until the butter turns a golden color.
Lowering the pH of the cooking liquid by adding acid is one way to lower the temperature required for coagulation of the egg whites. So, in a way, this does prevent feathering of the eggs, because they don't need to get as hot. I prefer chilies because of their taste and bright orange color, Urfa pepper ''İsot'' is also a good option... Thank you..
Greek yoğurt is beter, and this dish really needs a runny egg yolk. So instead of scrambled eggs you can use fried eggs in butter with a very soft runny yolk :)) Hi , we have served poached eggs for 8-17 people many times, we use a muffin tin in the oven. I have an old iron one that works very well! They now have beautiful silicone muffin and small cake pans which work beautifully though they need to be placed on a cookie sheet for easy lifting out of the oven.
Just have to mention that poached eggs are great for a crowd."Poached eggs can be made ahead of time and held in an ice bath until they are ready to be served, and then reheated in simmering water for 1 to 2 minutes." Hmmm. Get up 3-5 hours before my crowd arrives to pre-poach eggs for breakfast? Not likely at my house. But still a delish intimate dish for two. I've made this. It's fabulous. Thanks for the post.
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