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Poached Egg With Yogurt

Sample Dishes from Turkish Cuisine

Poached Egg With Yogurt (Çılbır)

IngredientsMeasureAmount
Water5 cup1 kg
Salt2 teaspoon12 gr
Vinegar1 tablespoon10 gr
Egg6 piece300 gr
Garlic2 clove5 gr
Yogurt1 1/2 cup330 gr
Olive Oil3 tablespoon30 gr
Red pepper1/4 teaspoon0.5 gr

Preparation

Fill a non-stick shallow pan with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip into simmering water. Slide egg toward side of pan to keep in shape. Cook below simmering point for 3-4 minutes. Cook other eggs one at a time. Remove eggs from hot water with slotted turner; drain. Arrange on a serving plate. Combine yogurt with crushed garlic pour over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle over yogurt. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy129 cal
Protein7,3 g
Fat9,3 g
Carbohydrates3,6 g
Calcium91 mg
Iron0,97 mg
Phosphorus134 mg
Zinc1 mg
Sodium873 mg
Vitamin A273 iu
Thiamine0,06 mg
Riboflavin0,20 mg
Niacin0,10 mg
Vitamin C0 mg
Cholesterol254 mg

Regional Characteristics:

It is a a quick and refreshing dish, prepared especially on warm days; served for lunch or supper with pilaf and green salads.