Summary

Ingredients

• 500 g yourt, Turkish
• 1 teaspoon salt
• 1 clove garlic
• 3 tablespoon vinegar
• 1 liter water
• 8 egg (s)
• 1 tablespoon butter
• 0.25 teaspoon ¼ sumac
• 0.5 teaspoon ½ pul beaver

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Instructions

1. Stir the salt and the pressed garlic into the yogurt and distribute on the plates.
2. Bring the water, salt and vinegar to the boil in a saucepan and then simmer gently. Beating the eggs one at a time, slowly slide them carefully into the simmering water. Poach for approx. 3 - 4 minutes until soft. If you want to hard-boil the yolk, you have to calculate at least 5 minutes of poaching time.
3. Now carefully take the eggs out of the pot and let the water drain off. Then drape on the plates with the yogurt sauce.
4. Briefly toast the chilli flakes in butter separately in a pan. Drizzle the chili butter over the eggs on the yogurt bed and sprinkle with sumac.
5. Alternatively, instead of poaching the eggs, you can prepare them as scrambled eggs.