Poached Eggs with Yoghurt

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is based on a Turkish dish called yumurta çilbir, substituting flavoured olive oil for the traditional melted butter.


  • salt and pepper
  • 1 garlic clove, finely chopped
  • 15 g/ ½ oz


Put a wide shallow pan of lightly salted water on to heat to the boil.

Mix the garlic and coriander into the yoghurt with the vinegar and season with salt and pepper. Put into 4 bowls.

Break the eggs, one at a time, into a saucer and slide them into the simmering water. Poach for 2 minutes and remove carefully with a slotted spoon. Transfer to the bowls.

In a small pan o