Poached Eggs With Mint and Yogurt

Add salt and a bit of shredded cucumbers to yogurt

Add salt and a bit of shredded cucumbers to the yogurt add salt to water for poached eggs

This combination of garlic yoghurt and browned butter is present in a lot of Turkish dishes and or is MAGIC! I added some sumac to the butter.

Fantastic. Didn’t have smoked paprika so used sweet, swirled in along with a pinch of salt after I’d taken the chile-mint butter off the heat to prevent scorching the delicate paprika. Sautéed spinach with garlic and lemon makes for a nice accompaniment, layered between the yogurt and the eggs, everything topped with the mint butter. I had some leftover David Chang eggs soft-poached in the shell from last night’s pasta. They’re a really nice alternative to traditional poached eggs.

You really don't have to wait 30 minutes to an hour for the yogurt to become nicely garlicky. Can substitute chili oil for the paprika - chilli flakes combo, if you have some sitting around. Otherwise a quick and yummy way to get a lot of protein!

I've been making something similar for decades. A Turkish boyfriend in college made it for me many times. His version which I have copied includes much more yogurt per serving than listed here which is heated and salt added to taste. The poached eggs on top of the hot yogurt are drizzled with paprika bloomed in melted butter. I will have to try it with the mint and red pepper flakes, but to me it will always be referred to as Turkish Eggs.

Even better -- stir some dried mint (as well as fresh), Aleppo pepper, cumin and a tiny shake of cinnamon into the yogurt along with the garlic and some salt. This yogurt dip/sauce is made to taste & is delicious on almost anything -- it makes your crudité platter sing. While I love poached eggs, I tend to fry the eggs for this yogurt dish just in the interest of time, basting them in plain (not herbed) butter which becomes brown and nutty as they cook, which then is used to top the eggs.

Very good. Had some preserved lemon so stirred that into the yogurt. Used allepo pepper and sumac in the butter. Will make again.

I cooked exactly as the recipe prescribed and loved it. Also prepared pita with NYT cooking recipe! Absolutely pleasant light dinner!

Seriously good. Poached the eggs sous vide for perfect consistency, Added thinly sliced asparagus sautéed in ghee, with a little lemon zest added at the end. Piled them across the eggs and covered all with the spice butter. Had for dinner, but could do just as well for brunch guests. Simple and delicious! Ms. Moskin is right about the strange combination. These flavors mesh amazingly, making the whole much more than the sum of its parts. Superb.

I love this recipe. It is so easy to make. The contrast between the sweetness of the mint, the tartness from the yogurt and the touch of fire added by the paprika and red pepper never fail to put a smile on my face as I bite into the runny egg and yogurt mixture. I often eat it on top of fresh greens for a breakfast salad. It’s a great way to start my day. The only challenge is that I need to remember to add the garlic to the yogurt so that the flavor have time to meld. It does matters.

This was so interesting and delicious! Made mostly as directed minus red pepper flakes (don't have any) and we are keeping low carb so no bread, just served as is. I also reserved the mint leaves from the butter (let rest on paper towel) and topped the dish with the beautiful, fried, crispy mint leaves! I also separately finely chopped up a very small amount of mint leaves to add to the yogurt mix, which was a subtle but delicious and fresh addition.

I added shallots to the butter and a handful of sliced black olives atop the eggs. We were out of flatbread so I toasted some tortillas sprinkled with bagel seasoning. Incredible.

We love this recipe is called the turkey çılbır egg. The meeting of egg and yogurt is deliciously cool

Poach eggs in a saucepan using whirlpool technique Also would probably be good just sunnyside up eggs