How long does it take to make Eggs on Yogurt?
Mix thick yogurt with garlic and salt, and top with eggs poached for about 3 minutes in water with a little vinegar, until the yolks are still runny.
Step by Step
| # | What to do | How long |
|---|
| 1 | Bring a deep pot with water, 7–8 cm deep, to a gentle simmer and add the vinegar | — |
| 2 | Crack each egg into a small cup, stir the water in a circle and slide in one egg | — |
| 3 | Cook 3–4 minutes | — |
| 4 | Mix the yogurt and spread in a thick layer on the bottom of the serving plates | — |
| 5 | Place the poached eggs on top of the yogurt | — |
| 6 | Heat the butter in a small skillet | — |
| 7 | Pour the seasoned butter over the eggs | — |
How to Tell It's Done
- until the white is set and the egg is springy to the touch, and lift out with a slotted spoon
- until it melts, add and fry 30 seconds
Tips
- The vinegar sets the white quickly, and the whirlpool wraps it around the yolk: the egg stays round instead of spreading through the water.
- Thick yogurt holds up the egg and the butter on top; thin yogurt runs across the plate and mixes with the butter.
- Paprika burns fast in hot butter and turns bitter: half a minute is enough, until the butter turns red and smells fragrant.
More Ways
- Pour melted butter with paprika and chili (Aleppo pepper, or sweet paprika and cayenne at 4:1) over the top, and serve with bread.
The full recipe: Eggs on Yogurt (Çılbır) →
Recipes with Eggs on Yogurt
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