Page 35 - UpperCrust e-Magazine Third Quarter 2024

EGGS | UPPERCRUST FOOD

Turkish Eggs

Ingredients
For poached eggs
• 2 large eggs
• 10 ml vinegar
• 150 ml water
For labneh
• 150 ml Greek yogurt/hung curd
• 30 g garlic
• 20 g jeera powder
• 30 ml olive oil
• 20 ml chilli oil
• 15 g mint, chopped

Method
For poached eggs
Bring a large pot of water to a boil, then
reduce to low.
Crack the egg into a small ramekin or bowl.
Add vinegar to the pot and stir to create a
vortex.
Pour the ramekin with the egg into the
middle of the vortex and set a timer for 3
minutes.
Once the egg is done, use a slotted spoon to
remove the poached egg. Dab with a paper
towel to remove excess water.
For labneh
In a small bowl, mix together the yogurt and
salt.
Scoop the mixture onto a layer of
cheesecloth (or 2 layers, depending on the
thickness of your yogurt). Bring the edges
of the cheesecloth together, tie it around a
wooden spoon, and place the spoon across
the top of a medium bowl so that the labneh
hangs in the centre but does not touch the
bottom of the bowl. Chill overnight.
Remove the labneh from the cheesecloth.
Add finely chopped garlic, jeera powder and
olive oil to the labneh.
Transfer to a bowl.
For assembly
In a deep dish, add labneh and flatten the
surface and make two indents for placing
the poached eggs.
Place the poached eggs in the indents.
Garnish with a swirl of chilli oil and finely
chopped mint.

JUL-SEP 2024 | UPPERCRUST | 33