Anytime of Day Breakfast: Turkish-Style Poached Eggs with Garlic Yogurt | Break an Egg | Food52
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- Опубликовано: 27 сен 2024
- Turkish-Style Poached Eggs or "Çılbır" with Garlic Yogurt, Chili Flakes & Walnut Butter:
Welcome to Break an Egg! The series where host Anna Billingskog, Food52's Senior Food Stylist, cooks through a breakfast recipe, either completely original or from a Food52 community member. Follow along for breakfast (or breakfast for dinner) inspiration.
Today, Anna is joined by Email Marketing Manager Kismet to make Turkish-Style Poached Eggs with Garlic Yogurt, Chili Flakes & Walnut Butter from community member Gamze Mutfakta (Piper Nigrum).
"This traditional way of cooking eggs and serving it with yogurt goes back to the time of the Ottomans. The sweetness of the poached eggs and the sourness of the garlic yogurt goes well with the chili flakes & walnut butter on top." -Gamze Mutfakta (Piper Nigrum)
GET THE RECIPE:
Turkish-Style Poached Eggs with Garlic Yogurt, Chili Flakes & Walnut Butter: food52.com/rec...
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The energy of this video was so amazing and I loved every second of it. Ignore the comments and don't change a thing.
So the energy is a little all over the place, but I'm for sure inspired enough to give it a try. Just a couple of confused gals in the kitchen trying to decipher an online recipe. Honestly, it's pretty relatable...
At least, I am very familiar with poaching eggs. I know I can do that much!
This just sounded like two friends talking in the best way possible
Restaurant in USA that serves the yoghurt/egg combo is Zaytinya in DC. It’s served at brunch.
looks good to me
Imagine if we had a view of what was happening in the pot?
I should have waited for bed time for this one.
Straining the egg does work, but when she stirred it with the handle of the spoon in the strainer she broke the membrane. Normally only a little bit of the egg passes through as shown, which is normal, you don't want to lose too much product after all, but the membrane is what holds the main part of the egg together, and the small part that passes through is what makes the "cape" they were talking about (but didn't show for some reason) and the end product of the strained egg, had they not broken the membrane, is a better shape. I don't normally bother with the technique unless I have a photogenic reason too, but this video missed the mark on that aspect
Doesn't this look so much like the Bon Appetit kitchen??? Getting the best old BA vibes
I came here JUST to see how many people thought the same thing!
Getting major try-hard vibes
It’s like a parody sketch of BA’s golden years.
This definitely NOT Food 52 standard!!?
I’m not a poached egg maker but 🤔 after creating the vortex in the water the egg gets dropped and that’s it. You’re not supposed to put the spoon back in and whirl it again.
Yep, exactly!
And a deeper pan would be preferable and easier.
@@mominetti Absolutely.
As other comments said, this is a bit ridiculous. BUT...I still enjoyed it for what it was.
Once you add the egg to the vortex, you stop stirring. Otherwise you’ll mess up the flow of water causing the whites to tendril out. This doesn’t change the taste so it’s purely aesthetic
I wish people would stop trying to recreate Bon Appetite. It had its moment. It was fun. It was flawed. Let’s do our own things now
too much yakking not enough cooking
Garlic for breakfast sounds like a nightmare. 🤮🤮🤮
But cakes fine for breakfast is a dream
“Anytime of Day Breakfast”
Way too much awkward talk. Not enough explaining the cook. Lucas Sin has the blueprint.
literally a perfect example of some people just are not born to be funny
This was brutal to watch. Almost 20 minutes for çilbir? If I wanted to watch amateur hour, I would be following a mommy blogger.
100%
Absolutely!
🫳🌾
@@kaileymo I don’t know what this means but I’m just gonna like it anyway lol
I wish the main "cook“ commanded the room more. It felt like she didn’t know what she was doing.
Tatte serves this fyi
"Did I look that hard? but not really?" ... HUH?
Food52 has clearly lowered their standards for content.
This sounds like a great recipe.... My brain is screaming mise en place.. but we would miss out on conversation.
The dish is called menemen, and there are tons of recipes around. Refika has a good one, f ex.
this dish is based on a Turkish dish called Çılbır. Menemen uses tomatoes.
@@squeektheweek6949 You’re absolutely right. Doctors tell me my word retrieval and switching issues are due to MS. I very much like both dishes and have enjoyed them both frequently-thanks for the correction!!