Poached Egg Recipe
Whether it's for breakfast, a hot starter, or a main course on its own. It saves single-person tables, becomes an alternative to snacks, and suits your diet. A traditional Turkish cuisine recipe that is light, nutritious, filling, easy to make and delicious. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 5 min.
🕐 Cooking: 5 min.
| For the Poached Egg: | ||||
|---|---|---|---|---|
| Egg | 4 | Qty | ||
| Water (Boiled) | 5 | Cup | ||
| Grape Vinegar | 2 | Tbsp | ||
| Fine Salt | 1 | Half Tbsp | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Garlic Yogurt Sauce | 2 | Cup | ||
| Butter | 2 | Tbsp | ||
| Chili Pepper | 1 | Tsp (large) | ||
Instructions:
-
Add plenty of water to a deep small saucepan.
-
When the water to which you add salt and vinegar is bubbling, mix the boiling water with a colander ladle and create a whirlpool.
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Crack the eggs into a small bowl and drop them one by one into the boiling water. Stir the water on the side and cook until the egg white turns white and forms a ball. The egg whites should be cooked but the yolks should remain juicy.
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Before the egg yolk is cooked, take the boiled eggs out of the water with the help of a colander and put them on the serving plate.
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Spread the whipped garlic yogurt on them.
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Heat the butter in a sauce pan and fry the red pepper flakes until they start to foam, garnish the top of the poached with this oil and serve hot. Bon Appetit!
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Note: You can also decorate the top of the poached eggs with butter sauce and finely chopped parsley.
Breakfast Practical Appetizer Olive Oil Based
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