• 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

    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

    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

    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

    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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