Ramen Carbonara
Julia Moskin, "Breakfast: The Most Important Book About the Best Meal of the Day"
2664 ratings with an average rating of 4 out of 5 stars
2,664
25 minutes
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In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.
In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.
I tried it once as written and I didn't really feel like the butter added a whole lot, so when I tried it again, I added the mint, paprika, and red pepper to the yogurt (with the garlic) instead. That made the recipe much simpler to make, and lower in calories as well, and I thought it was tastier too.
Indeed delicious. Served with a thin slice of fried Black Forest ham and English muffin (since that is what I had in the larder) to rave reviews. I know the myth tells us vinegar helps keep the egg together when poaching, but it also leaves an unpleasant vinegar taste. I've cooked at our B&B for years without vinegar. Just add a pinch of salt to the water.
For the yogurt I used a leftover portion of a recipe from "Jerusalem" which uses lemon juice, mint, and paper thin mini cucumbers. I added poached eggs and the minted butter. Amazing. So different and a delightful change. Good for lunch, as well.
This reminds me of another egg recipe very much liked by my grandchildren: we call it 'nest egg'!
Take a skillet,add oil or butter to wet the surface,sprinkle the surface with potato chips- filling the surface and break one or two eggs as needed and gently cover it for it to be poached.The eggs will spread on to the chips and get cooked. Once cooked it can be taken out with the chips- and hence the 'nest egg'!
I think it'd be really great if this recipe could acknowledge that it's essentially the exact same dish as Cilbir, a Turkish breakfast dish!
Indeed this is a Turkish recipe called çilbir and it should be recognized as such. It is surprisingly delicious. Years ago, I started using slices of avacado which added yet another layer of flavor.
This is a Turkish recipe called cilbir.
Fantastic brunch dish. Works with any good bread - I used a walnut raisin bread and was worried the flavors would clash but they didn't. I'd recommend doubling the amount of yogurt and garlic; the amount shown in the photo is much more than the quarter cup the recipe allocates per two-egg serving.
It's even better with dill instead of mint---
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.
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
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