Poached Eggs with Yoghurt

Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

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 chopped coriander
  • 300 ml/ ½ pt thick yoghurt
  • 2 tsp balsamic vinegar
  • 4 eggs
  • 3 tbsp olive oil
  • 1 medium-hot green chilli, deseeded and finely shredded
  • 4 tsp paprika
  • 2.5-cm / 1-inch piece of root ginger, peeled and grated


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 over a medium heat, warm the oil with the chilli and paprika. Spoon over the eggs, sprinkle over the grated ginger and serve.