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Turkish Poached Eggs with Yoghourt
- Difficulty
Easy
Published 1986
Ingredients
6 1 tablespoon - Salt
300–450
Method
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
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