Best 4 Poached Eggs With Mint And Yogurt Recipes

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Indulge in a culinary symphony of poached eggs, harmoniously combined with the refreshing flavors of mint and the creamy embrace of yogurt. Embark on a culinary journey through three distinct yet equally captivating recipes. Discover the classic simplicity of Poached Eggs with Mint and Yogurt, where the delicate flavors of poached eggs find their perfect match in the vibrant mint and tangy yogurt. Delve into the aromatic depths of Poached Eggs with Spicy Mint Sauce, where fiery chilies and aromatic spices ignite your taste buds. Finally, succumb to the allure of Poached Eggs with Yogurt and Crispy Shallots, a symphony of textures and flavors where crispy shallots add a delightful crunch to the velvety smoothness of poached eggs and yogurt. Each recipe promises a unique culinary experience, inviting you to explore the versatility of poached eggs and the boundless possibilities of flavor combinations.

Check out the recipes below so you can choose the best recipe for yourself!

ÇILBIR (TURKISH POACHED EGGS WITH GARLIC YOGURT)



Çilbir (Turkish Poached Eggs with Garlic Yogurt) image

Çilbir (Çılbır) is a simple Turkish poached eggs dish served with a garlic yogurt base and drizzled with aromatic melted paprika butter and Aleppo topping. A hearty breakfast in 10 minutes, delicious with simit, pita, or crusty bread.

Provided by Samira

Categories     Breakfast     Brunch     Main

Time 15m

Number Of Ingredients 10

3 eggs (fresh, large; plus vinegar or lemon juice for poaching them)
1.5 cups yogurt (natural, greek style, full-fat)
2 cloves garlic (minced/grated OR roasted garlic/ garlic powder)
0.3 oz dill (fresh (optional). dried mint would also work)
1/2 tsp salt
1/4 tsp black pepper
1.1 oz butter (unsalted)
1/2 Tbsp paprika (regular, sweet, or smoked )
1 Tbsp olive oil (extra virgin)
1/2 tsp aleppo pepper (or chili pepper)

Steps:

  • Wash and chop the dill and finely mince or grate the garlic.
  • Either in a medium bowl or directly onto your serving dish, combine the yogurt, dill, garlic, and salt and pepper. Mix well and then set aside to "marinate" while preparing the remainder of the dish.
  • There are several ways you can poach the eggs, including cracking them gently into a swirling pool of hot water OR using a "spoon" hack method. There are also egg poaching pans and silicone molds. Follow this method for poached eggs for all my top tips and tricks! However, the basic gist is:Bring a medium saucepan of water to a gentle boil (when fine air bubbles begin to rise), then add the vinegar (this will help stop the eggs from dispersing in the water).
  • Meanwhile, crack your eggs, one at a time, into a small sieve to remove any of the "watery" whites (for better shaped poached eggs). Then transfer the eggs to separate small bowls (which makes it easier to pour them into the water).
  • When the water is ready, mix it with a spoon to create a vortex and then pour the first egg into the center of the pan. Allow it to gently move to one side and begin forming before pouring the second egg into the other side of the saucepan (so they don't "stick").
  • Allow each egg to cook for between 2-3 minutes based on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking.Feel free to place them in an ice bath or rinse with cold water to eliminate any leftover vinegar flavor and stop the cooking process. Though this isn't necessary. You could also transfer to paper towels to drain.
  • At the same time as poaching the eggs, prepare the paprika butter by melting the butter in a small skillet, then adding the smoked paprika and stirring well for just a few seconds.It's best to remove it from the heat almost immediately after adding the paprika, to reduce the risk of burning it.
  • To assemble the Çılbır, place the yogurt base first, drizzle with a small amount of extra-virgin olive oil, the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill and some Aleppo pepper over the top.
  • Make ahead: the garlicky yogurt base tastes even better after some time "marinating," so feel free to make it a day or two in advance and store it in an airtight container in the fridge. Then, remove it 20-30 minutes before enjoying the cilbir to bring it back to room temperature.Store: cilbir is best served immediately, while the eggs and melted paprika butter are at the optimal temperatures. So I recommend eating it immediately.

Nutrition Facts : Calories 262 kcal, Carbohydrate 8 g, Protein 10 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 202 mg, Sodium 589 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

POACHED EGGS WITH YOGURT AND SPICY BUTTER



Poached Eggs with Yogurt and Spicy Butter image

Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 9

1 cup Greek yogurt
1 small clove garlic, finely grated (1/4 teaspoon)
1 tablespoon minced fresh chives
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
2 large eggs
Chive blossoms, for serving (optional)

Steps:

  • Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
  • Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
  • Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

EASY POACHED EGGS



Easy Poached Eggs image

Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Yield Makes 3 to 4

Number Of Ingredients 1

3 or 4 large eggs

Steps:

  • In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
  • Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
  • Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g

TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER



Turkish Poached Eggs with Yogurt and Spicy Sage Butter image

Categories     Dairy     Egg     Herb     Appetizer     Brunch     Poach     Vegetarian     Yogurt     Ramadan     Lunch     Hot Pepper     Spring     Sage     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

1 cup plain yogurt
2 large garlic cloves, pressed
1/4 cup (1/2 stick) unsalted butter
12 fresh sage leaves
1/2 teaspoon paprika
1/4 teaspoon dried crushed red pepper
1 tablespoon distilled white vinegar
8 eggs
Warm pita bread

Steps:

  • Stir yogurt and garlic in small bowl to blend. Season to taste with salt. Divide mixture equally among 4 plates, spreading to coat center.
  • Melt butter in heavy small saucepan over medium heat. Add sage, paprika and red pepper and stir just until butter sizzles. Remove from heat. Season with salt.
  • Add vinegar to large skillet of simmering water and return mixture to simmer. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place 2 eggs atop yogurt on each plate.
  • Rewarm butter mixture if necessary; spoon over eggs and serve immediately with pita bread.

Tips:

  • Use the freshest eggs possible: Fresh eggs will poach more evenly and have a better flavor.
  • Bring the water to a gentle simmer before adding the eggs: If the water is boiling, the eggs will cook too quickly and the whites will become tough.
  • Add a little vinegar or lemon juice to the water: This will help the eggs to hold their shape.
  • Poach the eggs for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk: The cooking time will vary depending on the size of the eggs.
  • Remove the eggs from the water with a slotted spoon and place them on a paper towel-lined plate: This will help to absorb any excess water.
  • Season the eggs with salt and pepper to taste: You can also add other seasonings, such as herbs, spices, or a drizzle of olive oil.

Conclusion:

Poached eggs with mint and yogurt is a delicious and healthy breakfast, lunch, or dinner option. The eggs are poached in a flavorful broth made with mint, yogurt, and spices, and they are served with a drizzle of olive oil and a sprinkle of paprika. This dish is a great way to use up leftover yogurt and herbs, and it is also a good source of protein, calcium, and vitamins A and C.

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