Silky Poached Eggs Yogurt (Printable Version)

Silky poached eggs nestled on garlic-infused yogurt with a drizzle of spiced brown butter.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (8 fl oz)
02 - 1 small clove garlic, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (43 g)
08 - 1 teaspoon Aleppo pepper
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

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

# Steps to Follow:

01 - In a bowl, blend Greek yogurt with minced garlic and sea salt until smooth. Evenly spread the mixture on two shallow plates and keep at room temperature.
02 - Fill a medium saucepan with about 3 inches of water. Add white vinegar and a pinch of salt. Bring to a gentle simmer, avoiding a rolling boil.
03 - Crack eggs individually into small bowls. Create a gentle vortex in simmering water with a spoon and carefully slide in each egg. Poach for 2–3 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Continue until butter foams and turns golden brown with a nutty aroma, about 2–3 minutes. Remove from heat and stir in Aleppo pepper and cumin if desired.
05 - Place two poached eggs on each yogurt-coated plate. Drizzle evenly with spiced brown butter. Garnish with chopped fresh dill and serve immediately, optionally accompanied by crusty bread.

# Additional Tips::

01 -
  • It looks fancy enough to serve guests but honestly takes less time than scrambled eggs.
  • The contrast between cool garlicky yogurt and warm spiced butter is quietly addictive—every bite tastes intentional.
  • Poached eggs are easier than you think once you stop worrying about them.
02 -
  • The water temperature is everything—if it's too hot, the eggs will cook too fast and turn rubbery; if it's too cool, they'll just float apart in the water.
  • Brown butter can go from perfect to burnt in seconds, so stay nearby and listen for that nutty smell—it's your actual timer.
03 -
  • Bring your eggs to room temperature before poaching—they cook more evenly and the whites set faster while the yolk stays runny.
  • If you're nervous about poaching, practice with water alone first; the technique is simpler than it sounds, and once you nail it, you'll feel invincible.
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