• NYT E-Z Dinner - 098

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:36 2024
    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

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