Turkish Poached Eggs with Yoghourt

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 6 eggs
  • 1 tablespoon vinegar
  • Salt
  • 300–450


Use fresh eggs. Poach them in the usual way.

A good method for poaching eggs is to dip them, still in their shells, in boiling water for a few seconds so as to set a thin layer of the white nearest the shell. This will prevent the egg white from spreading too much. Break each egg into a cup and slide into another pan of boiling water to which a tablespoon of vinegar and some salt have b