Poached eggs with yoghurt
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Poached eggs with yoghurt
  Eggs    Turkish  
Last updated 6/12/2012 12:57:05 AM. Recipe ID 19493. Report a problem with this recipe.
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      Title: Poached eggs with yoghurt
 Categories: Turkish, Eggs
      Yield: 1 Servings
 
      8    Fresh eggs
      7    Glasses of water
    500    Gr  yoghurt
    1/2 ts Red pepper
  1 1/2 ts Salt
      2 tb Vinegar
      3    4 cloves of garlic
      1 tb Fresh butter
      1 tb Sunflower oil
 
  Add crushed garlic and 1/2 teaspoons salt to the yoghurt and blend
  well. Put the mixture aside. Melt fresh butter, sunflower oil and red
  pepper in a small saucepan.
  
  Boil in a pan, 1 tablespoon of vinegar, 1 teaspoon salt and the
  water. When the water boils, lower the heat so that it will not
  bubble.Break the eggs into the boiling water. Close the lid of the
  pan and let the eggs stay in the boiling water for exactly 3 minutes.
  Take the eggs out of the pan with a perforated spoon, place them on a
  plate and pour over them the yoghurt with garlic and on top of that,
  the melted butter mixed with red pepper and serve hot.
  
  korpe@cs.umd.edu




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Recipe ID 19493 (Apr 03, 2005)

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