Post by chris on Jan 24, 2004 17:47:51 GMT -5
Eggs With Yogurt Sauce (Cilbir)
This recipe comes from Turkish food expert Engin Akin. It's a nice alternative to eggs Benedict. Bring the yogurt to room temperature before starting. Serve with toast.
4 quarts water
4 tablespoons kosher salt + salt to taste
1 small garlic clove, finely minced
1 1/2 cups plain thick whole-milk yogurt, at room temperature (see Note)
4 tablespoons unsalted butter
1/2 to 1 teaspoon cayenne pepper
8 eggs, at room temperature
Place 2 quarts of water and 2 tablespoons salt in each of two wide pots. Bring to a boil, then reduce to a low simmer.
Sprinkle the garlic with a little kosher salt, then drag the edge of a chef's knife over the garlic several times until it turns into a puree. Or place the garlic and a little salt in a mortar and pestle and pound into a puree. Incorporate into the yogurt. Taste, and add more salt, if needed.
Melt the butter in a small pan over medium heat, then reduce the heat to medium-low and cook, checking often, until lightly browned. Remove from heat and stir in the cayenne.
Break 4 eggs into 4 individual cups or ramekins. Drop one by one into one of the pots of simmering water, keeping the eggs as separate as possible, and poach at a very low simmer for 5 to 7 minutes, until the eggs are cooked on the harder side. Break the remaining eggs into the same cups, then repeat the cooking process in the other pot, so that all the eggs are done about the same time.
Remove the eggs one by one with a slotted spoon and drain well. Place on a warm serving dish, top with the yogurt and then drizzle the browned butter over all.
Serves 4
Note: Thick commercial yogurts include Total, Brown Cow, Pavel's and Redwood Hill Farm (goat's milk). Or, spoon 2 to 3 cups thinner yogurt into a cheesecloth-lined sieve set in a bowl and refrigerate overnight. The next day, measure out 1 1/2 cups of the strained yogurt for the recipe.
PER SERVING: 310 calories, 16 g protein, 6 g carbohydrate, 25 g fat (12 g saturated), 468 mg cholesterol, 170 mg sodium, 0 fiber.
This recipe comes from Turkish food expert Engin Akin. It's a nice alternative to eggs Benedict. Bring the yogurt to room temperature before starting. Serve with toast.
4 quarts water
4 tablespoons kosher salt + salt to taste
1 small garlic clove, finely minced
1 1/2 cups plain thick whole-milk yogurt, at room temperature (see Note)
4 tablespoons unsalted butter
1/2 to 1 teaspoon cayenne pepper
8 eggs, at room temperature
Place 2 quarts of water and 2 tablespoons salt in each of two wide pots. Bring to a boil, then reduce to a low simmer.
Sprinkle the garlic with a little kosher salt, then drag the edge of a chef's knife over the garlic several times until it turns into a puree. Or place the garlic and a little salt in a mortar and pestle and pound into a puree. Incorporate into the yogurt. Taste, and add more salt, if needed.
Melt the butter in a small pan over medium heat, then reduce the heat to medium-low and cook, checking often, until lightly browned. Remove from heat and stir in the cayenne.
Break 4 eggs into 4 individual cups or ramekins. Drop one by one into one of the pots of simmering water, keeping the eggs as separate as possible, and poach at a very low simmer for 5 to 7 minutes, until the eggs are cooked on the harder side. Break the remaining eggs into the same cups, then repeat the cooking process in the other pot, so that all the eggs are done about the same time.
Remove the eggs one by one with a slotted spoon and drain well. Place on a warm serving dish, top with the yogurt and then drizzle the browned butter over all.
Serves 4
Note: Thick commercial yogurts include Total, Brown Cow, Pavel's and Redwood Hill Farm (goat's milk). Or, spoon 2 to 3 cups thinner yogurt into a cheesecloth-lined sieve set in a bowl and refrigerate overnight. The next day, measure out 1 1/2 cups of the strained yogurt for the recipe.
PER SERVING: 310 calories, 16 g protein, 6 g carbohydrate, 25 g fat (12 g saturated), 468 mg cholesterol, 170 mg sodium, 0 fiber.