Poached Egg with Yoghurt

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Preparation info

  • To Serve

    2-3

    • Difficulty

      Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Ingredients

Method

Prepare the yoghurt and garlic sauce and pour into a serving dish.

Bring the water to the boil with the salt and vinegar, pop the eggs into it, cover with a lid, lower the heat, and poach the eggs for 2-3 minutes until the whites stiffen while the yolks remain soft. Remove the eggs with a perforated ladle and place them on the yoghurt sauce.

In a frying pan heat the butter with