Poached Turkish Eggs with Spicy Herb Butter

We are an egg-luvin family. I grew up watching my dad devour his sunny side ups (or as he called it Bull’s eye. He was in the navy.), and learning to love the taste and texture of the silky yellow yolk. I learnt early what it meant to really savor the yolk. We always ate the white first and left the perfect round golden yolk for the end. Sometimes eaten in one big bite, and sometimes cut so the bread could soak the yumminess of it all. It was perfect. Even now, since being married, eggs remain to be our favorite comfort food. We eat them in masala omeletes (due for another post), road style bhurji, parsi akuri or simply scrambed. We eat them for breakfast, brunch or dinner without discrimination.
I have recently discovered the wonders of the “poached” egg. I had never really eaten eggs cooked this way until I was in my early 20’s.  And even then, it wasn’t until very recently that I attempted to cook my eggs this way, and now there is no looking back. I am still learning the perfect “poaching” technique. But I do have a little trick from the brilliant  Julia Child  that lets me make the perfect poached eggs now! Past few weeks I have experimented with Eggs Florentine (recipe from psitshealthy) and this week the perfect Turkish poached eggs.  I changed a few ingredients to give it that Indian touch (read spice.).
Warning : These are delicious. You will not share. Enjoy hot!
Makes 4 Servings.
What you will need:
1 cup plain yogurt, (hung curd makes for creamier base)
1 large garlic clove, pressed or crushed in a mortar and pestle
¼ cup salted butter
few fresh leaves of thyme / (Turkish way suggests – 12 fresh sage leaves)
½ tsp paprika, or Spanish smoked paprika, if you like. (I skipped this)
1 red chilly+ 1 green chilly  / ¼ tsp dried crushed red pepper
Salt (if required)
1-2 Tbs white distilled vinegar
8 eggs
Multigrain Bread for serving, such as warm pita or a good, chewy artisan bread

Method :

1) In a small bowl, stir in the crushed garlic with the hung yogurt. Season with salt and keep aside to let the yogurt soak in the garlicky flavours.
2) Separately, melt butter in a small bowl and add to it the thyme (or sage leaves), along with the chillies. Keep aside.
3) To poach eggs, the Julia way : fill a large skillet half with water, 2 tsps on vinegar and 1/2 tsp of salt, and start to boil. The moment you see small bubbles forming at the base of the skillet, prick a hole on the fat end off the eggs with a needle and slowly release into the pan. keep the eggs in for not more than 20-30 seconds. This lets the white to start cooking. Now pull the eggs out, drop in cold water for 10 seconds so they aren’t too hot to handle, and then crack them into the boiling water, one by one. Cut the heat, and keep the skillet covered for about 2-3 minutes depending on how well you want the yolk set. Try not to disturb the water during this time. Mine were ready in about 2 mins.Spread the yogurt on to the plates, you want to drop a dollop in the center of the plate and spread to make a thin circle.

4) When the eggs are ready, use a scooping ladle to pull them out and shake of the extra water. place two eggs on top of the yogurt base of each plate. Drizzle the  spicy butter over eggs and serve immediately with bread.



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