Silky Poached Eggs Yogurt (Print View)

Silky poached eggs served on garlicky yogurt with spiced brown butter and fresh dill.

# Components:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small clove garlic, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon mild chili flakes plus 1/2 teaspoon sweet paprika)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped (or flat-leaf parsley)
11 - 2 slices crusty bread or pide (optional)

# Directions:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl until smooth. Spread evenly on two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 7.6 cm (3 inches) of water. Add white vinegar and a pinch of salt, then bring to a gentle simmer without boiling.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex, then slide eggs in one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Cook until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and cumin if used.
05 - Place two poached eggs on each yogurt-covered plate. Drizzle generously with spiced brown butter.
06 - Sprinkle fresh dill over the eggs and serve immediately. Accompany with crusty bread or pide if desired.

# Expert Advice:

01 -
  • It feels fancy and indulgent but comes together in less time than you'd spend getting ready for brunch.
  • The contrast between cold yogurt and warm butter creates this perfect textural moment that makes your brain happy.
  • You'll use ingredients you probably already have, with zero intimidating techniques required.
02 -
  • The water temperature matters more than you think—too hot and your eggs turn rubbery, too cool and you get weird shredded whites, so that gentle simmer is absolutely worth finding.
  • Don't skip the step of cracking eggs into bowls first; it sounds fussy but it saves you from shell fragments and gives you a second to make sure each egg is fresh-looking before it hits the water.
  • Brown butter can go from golden to burnt in about thirty seconds once it starts turning dark, so the moment it smells toasty and nutty, you're done cooking it.
03 -
  • If you can't find Aleppo pepper anywhere, use half a teaspoon of mild chili flakes mixed with half a teaspoon of sweet paprika, but understand it'll taste slightly sharper and less fruity than traditional cilbir.
  • A squeeze of fresh lemon juice into the yogurt before plating adds brightness without changing the essential character of the dish—only do this if you like it, not because a recipe tells you to.
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