The French have their egg en cocotte (eggs baked in cream) and the Turkish have their Turkish eggs, served over warmed yogurt with garlic and salt. You have to try it to get it.
1 teaspoon vinegar
1 1/2 cups plain yogurt
1 small garlic clove, grated
1/4 cup butter
1 teaspoon sea salt
1 tablespoon olive oil
1/2 teaspoon aleppo pepper or a pinch hot pepper flakes
A few sprigs of dill or parsley (dill is traditional)
- Combine yogurt, garlic and salt in a bowl, place over a pot with very lightly simmering water and let heat gently without boiling the water.
- Melt butter in skillet and cook until golden (brown butter or beurre noisette)
- Add oil, paprika and hot peppers to the butter, stir and remove from heat.
- Bring a pot of water to a boil, reduce heat so the water is barely simmering with just a few bubbles around the edges of the pot. Add the vinegar.
- While water is heating break an egg into a strainer set over a small bowl. Let some of the more watery white drain into the bowl.
- Tip the egg into a small ramekin.
- When the water is ready use a spoon to create a bit of a swirl, then tip the egg into the water. Let cook3-4 minutes until white set and yolk is soft.
- Remove with a slotted spoon and repeat with remaining eggs. You can do them 2 at a time.
- To serve, spoon yogurt into a shallow bowl, place eggs along one side. Drizzle with butter and garnish with parsley.
- Serve warm.