Cilbir – Poached Eggs with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 60 g butter
- 1 medium onion (s)
- 250 g yourt, more solid
- 4 large egg (s) (size L)
- 1 teaspoon paprika powder, hot
- 3 clove (s) garlic
- 4 tablespoon white wine vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Mix the yogurt with the crushed garlic and a little salt. Melt the butter and stir in the paprika - set aside.
- Half fill a large saucepan with water, add 1 teaspoon of salt and the vinegar and bring to the boil. Carefully open an egg in a soup ladle (please made of plastic, otherwise the egg will stick). Carefully dip the ladle with the egg into the water and slowly let the egg slide into it. Do the same with the rest of the eggs.
- Keep the water boiling. After 4 - 5 minutes, carefully remove the eggs with a slotted spoon and let them drain. Place portions on the plates, cover with yoghurt and baste with paprika butter. Serve with flatbread.
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