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Eggs poached in spiced milk with garlic yogurt

Serves 610 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 50 gButter
  • 2 gPaprika
  • 619 gMilk
  • 300 gEgg
  • 6 gSalt step 2
  • 250 gStrained yogurt
  • 6 gGarlic
  • 3 gSalt step 3

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Milk50%
  2. Egg24%
  3. Strained yogurt20%
  4. Butter 4%
  5. Salt 1%
  6. Garlic 0%
  7. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Heat the butter until sizzling, add the red pepper, pour in the milk and bring to a boil.

  2. Break the eggs into the boiling milk and cook them, then add the salt.

  3. Thin the yogurt, crush the garlic with salt and add it to the yogurt.

  4. Add the garlic yogurt to the milk and eggs.

Where this recipe comes from

From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.

Last changed: November 1, 2026

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