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Total Members Voted: 105
Voting closed: April 21, 2013, 06:51:35 AM
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2 1/4 cups thick, plain yogurt2 garlic cloves, crushed2-3 tablespoons white wine vinegar4 extra-large eggs1-2 tablespoons butter1 teaspoon Turkish red pepper or paprikaA few dried sage leaves, crumbledSalt and freshly ground black pepperBeat the yogurt with the crushed garlic. Spoon onto plates, spreading it in neat circle to create a thick mattress for the eggs. Serve at room temperature as a contrast to the hot eggs. (Alternatively, heat it by placing the dish in a cooling oven, or by sitting it in a covered pan of hot water.)Fill a pan with water, add the vinegar to seal the egg whites, and bring to a rolling boil. Stir the water with a spoon to create a whirlpool and crack the first egg. As the egg spins and the white sets around the yolk, stir the water for the next one. Poach each egg for 2-3 minutes so the yolk is still soft.Lift the eggs out of the water with a slotted spoon and place them on the yogurt.Quickly melt the butter in a small pan. Stir in the red pepper or paprika and sage leaves, then spoon over the eggs. Serve immediately.
The poll is flawed, since only one answer is possible.I decided to go with other, and clarify that by that I mean all of the above.How I like them depends mostly on my mood and possibly what i will have with them.
I love eggs.I like them:scrambledpart of an omeletfried (over easy)fried (sunny side up)poached .... mmm, Eggs Benedictdeviledin egg saladMy kids like them pretty much the same way, except none of them are much for sunny side up.
More flaws in the pool. Guess I should have included "cooked" or "raw".
Basted.You can still have a nice runny yolk while the egg white is cooked all the way through (no runny white on top.)Especially yummy when cooked in bacon grease and the edges of the white gets crispy.
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