Subj : NYT E-Z Dinner - 098
To   : All
From : Dave Drum
Date : Mon Feb 05 2024 06:54:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cilbir (Turkish Eggs w/Yogurt)
 Categories: Dairy, Vegetables, Chilies, Herbs
      Yield: 2 servings
 
      1 c  Thick, strained yogurt; room
           - temp
      1 sm Garlic clove; fine grated
      3 tb Unsalted butter
      1 tb Aleppo pepper
      4 lg Eggs
      2 tb White vinegar
           Salt & pepper
           Chopped fresh dill or
           - parsley leaves (opt);
           - garnish
           Toasted crusty bread or
           - flatbread; to serve
 
  Bring a medium saucepan of water to a simmer over medium
  heat.
  
  Prepare the garlic yogurt: In a small bowl, stir
  together the yogurt and garlic. Divide between two
  shallow bowls, using the back of a spoon to spread it
  out.
  
  In a small saucepan or skillet, heat the butter or olive
  oil over medium. Add the Aleppo pepper and stir until
  fragrant, about 30 seconds; remove from heat.
  
  Crack the eggs into four separate small bowls. Add the
  vinegar to the simmering water. (You want the water to
  be at a low simmer, with very small bubbles rising to
  the top. Reduce the water temperature to medium-low if
  need be.) Using a slotted spoon, give the water a swirl,
  then gently add one egg at a time, trying to space them
  evenly apart. (Swirling the water helps the egg whites
  form tight, round nests as they cook.) Cook the eggs
  just until the whites are cooked through, 2 to 3
  minutes.
  
  Using the slotted spoon, transfer 2 eggs to each bowl of
  yogurt, lifting out one at a time and dabbing underneath
  the spoon with a folded paper towel to remove excess
  water.
  
  Season the eggs with salt and pepper, then drizzle with
  the spiced butter and sprinkle with herbs, if using.
  Serve with bread.
  
  Recipe from: Ozlem Warren
  
  Adapted by: Alexa WeibelBy:
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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