Turkish Poached Eggs
1.5 garlic clove, crushed
220g plain yoghurt
1.5 tsp sea salt flakes
1.5 tbsp extra virgin olive oil
1.75 tbsp unsalted butter
0.5 tsp Aleppo pepper
2.5 tsp lemon juice
fronds fresh dill, chopped
3 large free-range eggs, fridge cold
thick sourdough toast
_ Method
Fill a saucepan up to 4cm/1½in deep with water and bring to the boil.
Place the yoghurt into a heatproof bowl large enough to sit over the
pan and stir in the garlic and salt. Place the bowl over the pan, making
sure the base doesn’t touch the water. Stir until it reaches body
temperature and has the consistency of lightly whipped double
cream. Turn off the heat, leaving the bowl over the pan.
Melt the butter gently in a seperate small saucepan until it is just
beginning to turn hazelnut-brown. Turn the heat off, then stir in the oil,
followed by the Aleppo pepper and set aside.
Fill a wide, lidded saucepan with 4cm/1½in water and place over a
medium heat. Line a large plate with kitchen paper.
Crack the first egg into a small fine mesh strainer suspended over a
small bowl, then lift up and swirl gently for about 30 seconds, letting
the watery part of the white drip into the bowl; discard. Gently tip the
egg into a small cup or ramekin and pour 1 teaspoon of lemon juice
onto it, aiming for the white. Repeat with the second egg.
When the poaching water is just starting to simmer, gently slide in the
eggs, one on each side of the pan. Turn the heat right down so there
is no movement in the water, and poach the eggs for 3–4 minutes,
until the whites are set and the yolks still runny. Transfer the eggs to
the lined plate using a slotted spoon.
Divide the warm, creamy yoghurt between two shallow bowls, top
each with a poached egg, pour over the peppery butter, scatter the
chopped dill on top and eat with the toast.
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