MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cilbir (Turkish Eggs With Yogurt)
 Categories: Dairy, Vegetables, Chilies, Herbs
      Yield: 2 servings

      1 c  Thick, strained yogurt; room
           - temperature
      1 cl Garlic; fine grated
      3 tb Unsalted butter
      1 tb Aleppo pepper
      4 lg Eggs
      2 tb White vinegar
           Salt & pepper
           Fresh dill or parsley
           - leaves; chopped,
           - garnish (optional)
           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:

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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