I'm going to need a report on how addicted you get to these eggs, we can form a club and take over the world of breakfast! Hope you liked the video and if you want to join our Patreon, we'd really appreciate it. www.patreon.com/MiddleEats
just found this channel, boy am i happy about that recipe. I look forward to trying it for breakfast sometime. liked and subbed keep up the good work mate :)
Anyone know what do we use for the acid in this dish to balance out all the fat from the butter and the egg yolk? is greek yogurt acidic enough? I know yogurt can be used as a marinade bc of its acidity . L
I had never heard of these until now, made them straight away and my egg game has now reached new heights. This is the most delicious dish, I cant wait to cook it for the people I love.
I wish I could find the best quality eggs. I’ve had better luck with humane certified eggs… But I’ve had fresh off the farm eggs once before, and it is a totally different category! A little frustrating to not be able to find them here. (Marietta GA)
@@lurklingX I've never been to Marietta, but I would imagine you have some farmer's markets around or at least some small farms where they sell produce in season like corn or peaches or berries that also sell fresh eggs. I'm in northeastern Ohio, and I drive by places like that all over the place here. Or maybe it's time to raise some chickens for that farm to table experience! 😂 I even have some friends in the city who do that.
Ron Labhart I would love to, but the place I’m renting doesn’t have any sort of space for that. And I think the HOA would Soil themselves LOL. Yeah I guess the market is just a little inconvenient because you have to fight for parking and you can only go on the weekend. It would just be nice if you could get an upgraded fancy version of eggs in the store :D
We have a very similar recipe in Bulgaria. Same poached eggs, but on a base of yogurt with feta in it, and the melted butter is done specifically with paprika! Very tasty. Adding some scallions goes along well too
Yes so bright and the yolks have an amazing flavour. Honestly it makes regular eggs taste unpalatable because they have no flavour in comparison to this.
I can't quite remember the last time I went back and actually *licked* my plate clean. Thank you for the fabulous recipe! I ended up subbing korean chili flakes for the aleppo pepper since I am a terrible lebanese girl and don't have any at home, but it was still stupendous. Can't wait to make it again. (ie, in like 24 hours)
I need this in my life. I have a Palestinian friend who has me hooked on her families traditional food. This looks incredible!!! I am making note and creating this tonight.
I watched this video and ran to the kitchen and tried it out. No word of a lie this is now in my top 3 breakfasts of all time. Thank you for showing this. Amazing video as always.
Aww thanks Mateo! I am so glad you tried it and liked it right away. Just like you said it's such an amazing breakfast. It'll be easy to also customize this with other additions or spices.
@@MiddleEats I made it again today. Haha I added some dry mint to the yogurt along with garlic and dill and it was might I say even better. Thanks again for making these videos. You are now my middle eastern source of inspiration.
For anyone still coming back to this recipe (which is a regular on my breakfast rotation), switching the bread to thepla (Indian flatbread with fenugreek leaves, or indeed any greens) also goes incredibly well. Delicious!! X
@@Asaspecimenyesimextraoddinary it might be middle East, but the people mindsets are like European. When I went there, It didn't feel like mindle East to me.
@@hawkhawk9360 People from mostly west side have that mindset because for decades Turkish people were told and encouraged to be like European people. Traditional instruments, hijabs, etc were banned to make it more “westernised” so some people of course still have that mindset. It is middle eastern/ Mediterranean/ west Asian. And part of Istanbul is in East Europe. I love Turkey because it’s a mix of many cultures and it’s so diverse and beautiful.
Every Turkish cooking youtube channel has been great. Even better, the people have been phenomenal and seem so kind. I don’t know that everyone in Turkey is like this but I really want to think so. You guys are just so sweet, passionate about food (like me) and are overall wonderful! 🖤🖤🖤
It's a blockbuster brekkie indeed. Cilbir and simit may have played a part on murdering my waistline though. Scratch that, Turkish cuisine played a big part on murdering my waistline. 🤣
I have not made these in ages...brings back memories of Yeni Coy, just outside of Istanbul on the Bosporus. That is where I first tasted them. Indeed, addicting. Just made this and my husband was VERY impressed. Great video, very detailed and many good tips. Thank you!
I tried these for the first time this morning. They were amazing. I found a few other recipes that used mint as well. Mmmm! If anyone had told me a year ago I would really enjoy an egg dish made with yogurt I’d have told them they were crazy but it is SO GOOD! Thanks for sharing! Enjoyed, from Houston Texas!
I tried this following your recipe and it was delicious! I especially loved the garlic yogurt mixed with the chili butter (so creamy)! This dish makes eggs (which I don’t find particularly appetizing) more appealing! Thank you!
Been passively thinking for some time now that I want to try and make poached eggs, but I’ve always been under the impression that they are difficult. This looks heavenly and I am going to try it.
The 'My Name Is Andong' guy shouted you out in his latest shawarma video! I'm so glad you're getting recognition like this, keep up the good work! Also I lovee Cilbir :)
يا رجل أنت شخص عسل وعلى فكره صارلي 5 أيام مشترك وحبيتك من كل قلبي ، شخص هادي وابتسامتك جميلة وصوتك soothing والطبخات رائعة ومليئة بالفائدة والمعلومات ، أتابع adam ragusea و Kenji López وغيرهم كثير كل شخص له أسلوبه الخاص الجميل ، لكن بالتأكيد أسلوبك أجمل وله نكهة لطيفة . رجاء استمر ولا تحرمنا . محبك وائل من السعودية
Omg I was dying to make this. When I finally had a day off to do it, it was FIRE! NO joke. My family absolutely loved it. SO addictive is right. I love this Channel.
I love these! Tasted them in Istanbul and I've been hooked onto this ever since ❤️ I've been preparing it but I liked your recipe better Thank very for sharing this 😋
This is one of the few dishes I miss after switching to the vegan thing. I really liked to use mint in place of the dill, preparing the yogurt sauce the night before to really let those flavors mingle, and then with the paprika chili crisp.. so good. I bet it would be phenomenal with duck eggs as well.
@@staleplastic265 you bet I veganize that yoghurt and chill crisp haha! Just serve with different things. Keeping it all breakfast speed is the tricky part. Eggs come with their own extra layer of sauce and are super quick.
The eggs are that intense orange color because marigold petals were mixed into the feed the chickens were offered. My family keeps chickens so I eat fresh eggs constantly and yolks are darker for sure, but never that orange. I'm going to start adding marigold to their feed.
I just found you on UA-cam yesterday. Even though I haven't yet tried out any of the recipes, I wanted to say thanks for sharing. Having lived in the Middle East for almost 26 years, mainly Kuwait and Dubai, was on the lookout for some of my favourites that I was missing. I have already saved quite a few of them to try out, the first being Koshary. I love how meticulous you are with your measurements and instructions, I just saw that the recipes are in the description box below so don't have to hunt for them. Rest assured, this is going to be my favourite go to place for middle eastern recipes. All the best and keep the recipes coming. Thanks again.
Oh my goodness. I love poached eggs and HAD to try this. I didn't have any yogurt, but did have the aleppo pepper. I had herbed couscous with chickpeas I'd already made that day, so I added dill to that. Poached the eggs, drizzled the aleppo pepper+butter, and had a flatbread (frozen grocery store chapati) with it. Wow the aleppo pepper and butter was fantastic. I have one egg I didn't eat; I want to have this again for lunch today with greens. I'm thinking my husband is gonna love this! Thanks for the very tasty recipe.
Amazing mix of flavours! Thank you so much for opening our tastebuds to the flavours of that side of the world. PS.- The best and easiest poached eggs technique ever! Never going back to vortex method.
To start with I was a bit reluctant about the idea of combining eggs and yoghurt but then curiosity won. I made it with skyr which I often use as a substitute for süzme yoghurt and it turned out great, not at least because of the spiced butter. The no-hassle method of poaching eggs is brilliant. Thanks!
I made this today for breakfast. It was very simple and quick yet so delicious! It was my first time poaching eggs as well. The first one didn’t turn out so great lol but it wasn’t to hard to get the hang of it! Thanks for the recipe!
Yep that was incredible, first time I poached an egg that easily, id seen the sieve technique before but I finally got one big enough to try it. Pretty awesome, might do it with four eggs next time as mine leaked off most of the whites. Thanks again!!!
This looks delicious (it's on my to-make list this weekend) but it's also worth pointing out that it is also legit the most useful and straightfoward how-to video on poached eggs on youtube. Eggselent stuff!
For upcoming videos, I would like to suggest covering some dairy desserts from Turkey and Syria. Both countries are well know with their takes on baklava sort of pastries induced with syrup but there are hidden gems such as tavukgöğsü, kazandibi, halawati cibn and atayef (non fried one).
Great recipe ..you should try putting in your garlic while poaching your eggs..give a little garlic taste to the egg..and when adding it to the yogurt its not so harsh taste...love this recipe
Boy oh boy. I normally watch recipe videos for the tiny mistakes (sad, I know). And when you said don't use a dark vinegar because it will stain the egg whites... I was like - that's my man. Perfect recipe. And the name of your channel is Gold. Love it.
Such a great dish. It has become a staple of my Saturday breakfast routine. And on a side note and contrary to popular belief, the colour of the yolk has nothing to do with the quality of the egg but depends on pigment in what the hen eats.
Great showcase of knowledge and understanding of the Middle Eastern cuisine as usual. Have you looked into gullach/güllaç? It is a dessert that I'm sure you are familiar with. If you are worried that you may not be able to get the starch, flour and liquid ratio correct, then worry not because you can order them online these days.
When I make this, for the sauce I use mix of butter and olive oil equal parts. And add chilli flakes, paprika, crushed dried mint and a little bit of cumin. The sauce becomes so smoky and amazing
@@vigenlona Actually it's the other way around, except the ''shish kebab''. It's prolly invented by the Persians or Arabs. We have our own version, but we are not the ''inventors'' of shish-kebab. And we also have some Greek in our plates, as well. Not all, but most other dishes; the middle-east borrowed from us. Then they call it their own.
@@vigenlona they are literally the silk road, therefore, Turkic people could develop many cooking methods, that's why their cuisine is soo rich, they affected other neighboring cuisines mostly (ottoman domination) but also slightly get affected by them (especially Balkans). You can research easy this kind of stuff. First research, please. For example noodles from china could be count as Uyghuric(Turkic) depending on your unbacked argument, which we cant count.
Ottoman Empire dominated the Balkans for more than 400 years. No one can actually tell the origins of many of these dishes. In Bulgaria, where I am from, these eggs are called Panagurishte style eggs. Panagurishte is town in Bulgaria and this dish is very popular in my country. There is no way to say who actually invented it. For example there are evidence that the yogurt was part of Bulgarian cuisine 800 years ago, and even one of the bacterias that is made with bears the name of the country - Lactobacillus Bulgaricus.
I suggest that you wait for the butter to brown a bit before adding the pepper flakes. Brown butter is much more fragrant and has a nutty taste. When the smell and color of the butter starts to change, add the pepper and take it off the heat. If you add the pepper too early, until the butter browns, the flakes will burn.
Having lived almost for four decades in the Saudia and around the Gulf, eating out Turkish food was always the goto choice and never disappointed - mostly for lunch or dinner. This breakfast recipe is new to me; shall try it for tomorrow's breakfast.
i used mostly this recipe and another to make this and now i’m so obsessed with having this for breakfast. i was always too nervous to make poached eggs because i thought it was a complicated technique but it’s actually so easy and delicious.
If you are like me and you have trouble properly poaching eggs, I have made this recipe with hard boiled eggs, and I just break them up with a fork when I am eating it, and the whole thing still tastes fantastic.
That was great! I had french style plain instead of Greek style, so I had to really watch the texture, but it still was delicious. Thank you for this recipe! I think this is going to be a quick breakfast or dinner recipe rotation item now.
Per 100g of yoghurt, definitely go for whole clove. It is not too strong at all, don't be afraid of garlic. And fresh dill is A MUST. It is not optional.
I'm going to need a report on how addicted you get to these eggs, we can form a club and take over the world of breakfast!
Hope you liked the video and if you want to join our Patreon, we'd really appreciate it. www.patreon.com/MiddleEats
45 seconds and you have a new subscriber. Can't wait to try this.
just found this channel, boy am i happy about that recipe. I look forward to trying it for breakfast sometime. liked and subbed keep up the good work mate :)
Anyone know what do we use for the acid in this dish to balance out all the fat from the butter and the egg yolk? is greek yogurt acidic enough? I know yogurt can be used as a marinade bc of its acidity . L
@@xt0mm3y13x the garlic in the yogurt creates that balance.
@@xt0mm3y13x he put vinegar in the water the eggs were poached in.
Garlic yogurt and sizzling butter are the center of Turkish cuisine and they together make anything taste amazing, at least for us Turkish people :)
Yes. Even the great tabula rasa of vegetables that is eggplant. Definitely agreed.
@Kit Duguay canadians? i dont know about canadians cuisine
I can confirm that the magic of garlic yogurt and fried butter works on us non-Turks as well XD
@Julien Bertrand :) Each cuisine has its beauties!
For all of us my friend lol the turkish know what flavor is
I had never heard of these until now, made them straight away and my egg game has now reached new heights. This is the most delicious dish, I cant wait to cook it for the people I love.
Ooh I'm glad you liked it so much!
Variations of this recipe is a very popular breakfast throughout the Middle East and Eastern Europe.
Look up a Shakshuka egg recipe as well.
Both recipes are awesome!
As soon as I saw the color of the yolks, I thought "oooh, he got those good eggs!" 😆
I wish I could find the best quality eggs. I’ve had better luck with humane certified eggs… But I’ve had fresh off the farm eggs once before, and it is a totally different category! A little frustrating to not be able to find them here. (Marietta GA)
@@lurklingX I've never been to Marietta, but I would imagine you have some farmer's markets around or at least some small farms where they sell produce in season like corn or peaches or berries that also sell fresh eggs. I'm in northeastern Ohio, and I drive by places like that all over the place here. Or maybe it's time to raise some chickens for that farm to table experience! 😂 I even have some friends in the city who do that.
Ron Labhart I would love to, but the place I’m renting doesn’t have any sort of space for that. And I think the HOA would Soil themselves LOL. Yeah I guess the market is just a little inconvenient because you have to fight for parking and you can only go on the weekend. It would just be nice if you could get an upgraded fancy version of eggs in the store :D
The heart wants what it wants, and I am unfortunately addicted to the good good eggs.
@@MiddleEats as Oscar Wilde said, "the only way to get rid of a temptation is to yield to it." 😊
We have a very similar recipe in Bulgaria. Same poached eggs, but on a base of yogurt with feta in it, and the melted butter is done specifically with paprika! Very tasty. Adding some scallions goes along well too
This sounds heavenly. Any idea what this dish is called? Would love to look up a recipe video.
@@ShreyasiGhosh it's called Panagyurski Eggs, off of the location associated with em.
This sounds delicious❤
Yes, because Bulgaria is in America continent, it is not near Turkiye. 😀 Naturally you have a very similar recipie.
Zaten Bulgaristan'da çok Türk yaşar.
I love how you explain the logic behind all your methods. This is invaluable to a beginner like me.
It's honestly amazing how bright red orange that yolk is
That's the beauty of using fresh eggs, you should try sourcing some local eggs - these are truly wonderful.
Yes so bright and the yolks have an amazing flavour. Honestly it makes regular eggs taste unpalatable because they have no flavour in comparison to this.
I can't quite remember the last time I went back and actually *licked* my plate clean. Thank you for the fabulous recipe! I ended up subbing korean chili flakes for the aleppo pepper since I am a terrible lebanese girl and don't have any at home, but it was still stupendous. Can't wait to make it again. (ie, in like 24 hours)
Hahaha I love to hear reviews like this. Glad you liked it!
Aleppo pepper is the same thing as the "pul pepper" he mentioned in the video. So you used the original ingredient.
I’m Turkish and I approve this recipe 😊
I need this in my life.
I have a Palestinian friend who has me hooked on her families traditional food.
This looks incredible!!! I am making note and creating this tonight.
What's the link with Turkish? Lol
I watched this video and ran to the kitchen and tried it out. No word of a lie this is now in my top 3 breakfasts of all time. Thank you for showing this. Amazing video as always.
Aww thanks Mateo! I am so glad you tried it and liked it right away. Just like you said it's such an amazing breakfast. It'll be easy to also customize this with other additions or spices.
@@MiddleEats I made it again today. Haha I added some dry mint to the yogurt along with garlic and dill and it was might I say even better. Thanks again for making these videos. You are now my middle eastern source of inspiration.
No problem at all. Glad to hear you're still enjoying it!
For anyone still coming back to this recipe (which is a regular on my breakfast rotation), switching the bread to thepla (Indian flatbread with fenugreek leaves, or indeed any greens) also goes incredibly well. Delicious!! X
As a Turk with a huge passion for food, I approve this recipe. Absolutely flawless çılbır right there. Great video
Iam confused in geography a bit, the youtube channel is for middle Eastern food, Turkey is not middle east country
@@hawkhawk9360 yes it is 🤦🏻♀️
@@Asaspecimenyesimextraoddinary it might be middle East, but the people mindsets are like European. When I went there, It didn't feel like mindle East to me.
@@hawkhawk9360 Lol no.
@@hawkhawk9360 People from mostly west side have that mindset because for decades Turkish people were told and encouraged to be like European people. Traditional instruments, hijabs, etc were banned to make it more “westernised” so some people of course still have that mindset.
It is middle eastern/ Mediterranean/ west Asian. And part of Istanbul is in East Europe. I love Turkey because it’s a mix of many cultures and it’s so diverse and beautiful.
Made this for my wife as soon as I saw it. Absolute winner!!! Thank you so much!
Glad you enjoyed it! And I hope to see some photos the next time you make it!
That´s a cool husband! Daily small details is how people show their love and cook for the loves ones is one of the best things in the world! Cheers!
I made this today through this recipe and it’s the best breakfast I’ve ever had, also the first Turkish dish I’ve ever made!
I made it as soon as the video ended. Never tasted something so creamy and flavorful. Very simple and quick recipe and the end result is magnificent.
Every Turkish cooking youtube channel has been great. Even better, the people have been phenomenal and seem so kind. I don’t know that everyone in Turkey is like this but I really want to think so. You guys are just so sweet, passionate about food (like me) and are overall wonderful! 🖤🖤🖤
Aww that's so sweet. Have you been to Turkey? If not I would like to invite you to Istanbul😊
It's a blockbuster brekkie indeed. Cilbir and simit may have played a part on murdering my waistline though. Scratch that, Turkish cuisine played a big part on murdering my waistline. 🤣
Cilbir won’t kill the waistline. Blame it on the simit. Bad simit! 🤣
Oh absolutely! Just needs some pan fried Sucuk next to it. I've found a solution to a growing waistline, just get bigger trousers.
@@MiddleEats the real metagame is when you get too "large" go to a big and tall store and buy the smallest clothes there! the delusion never ends!
And how much of that is attributed to the smile on your face?
Only if you eat too much. You can't gain weight if you remain in a caloric deficit (:
I have not made these in ages...brings back memories of Yeni Coy, just outside of Istanbul on the Bosporus. That is where I first tasted them. Indeed, addicting. Just made this and my husband was VERY impressed. Great video, very detailed and many good tips. Thank you!
I tried these for the first time this morning. They were amazing. I found a few other recipes that used mint as well. Mmmm! If anyone had told me a year ago I would really enjoy an egg dish made with yogurt I’d have told them they were crazy but it is SO GOOD!
Thanks for sharing!
Enjoyed, from Houston Texas!
I learnt more from this video about poaching an egg that any of the famous chef videos I have seen before. Thank you!
I tried this following your recipe and it was delicious! I especially loved the garlic yogurt mixed with the chili butter (so creamy)! This dish makes eggs (which I don’t find particularly appetizing) more appealing! Thank you!
This is why I love this channel. I never would have thought of a yoghurt and poached egg combo, but it looks amazing
Been passively thinking for some time now that I want to try and make poached eggs, but I’ve always been under the impression that they are difficult. This looks heavenly and I am going to try it.
OH MY GOODNESS - this is GOOD! -- Just made this dish! It's excellent!!
this guy is a food lover. whether he gets followers or not he will keep making amazing food and that my dear is the recipe for success
Made it for lunch 5 minutes ago and it was absolutely delicious 👌👌
The 'My Name Is Andong' guy shouted you out in his latest shawarma video! I'm so glad you're getting recognition like this, keep up the good work!
Also I lovee Cilbir :)
Andong is a brilliant creator, and I'm happy to now call him a friend. We've spoken a few times and that was a nice unexpected surprise.
Heck yeah, Andong is a legend. Great recipe today by the way @middleeats
Me too
Andong led me here...definitely not disappointed.
Thanks James!
يا رجل أنت شخص عسل وعلى فكره صارلي 5 أيام مشترك وحبيتك من كل قلبي ، شخص هادي وابتسامتك جميلة وصوتك soothing والطبخات رائعة ومليئة بالفائدة والمعلومات ، أتابع adam ragusea و Kenji López وغيرهم كثير كل شخص له أسلوبه الخاص الجميل ، لكن بالتأكيد أسلوبك أجمل وله نكهة لطيفة .
رجاء استمر ولا تحرمنا .
محبك وائل من السعودية
ربنا يخليك. I'm glad you think of me in such great company
Omg I was dying to make this. When I finally had a day off to do it, it was FIRE! NO joke. My family absolutely loved it. SO addictive is right. I love this Channel.
I love these! Tasted them in Istanbul and I've been hooked onto this ever since ❤️ I've been preparing it but I liked your recipe better
Thank very for sharing this 😋
Obi aint lying, this is brilliant and has become a favourite.
I made this the other day. It's sooooo good! This is my entry to Turkish cuisine and it's very promising!
A recipe to try: "muhlama" its basically butter, flour and cheese. extremely delicious and stringy and gooey
@@mrnorthz9373 omg that sounds amazing! thank you for the recommendation!
@@quirkykidsph no probs chief.
@@mrnorthz9373corn flour
Of of the best ways to eat an egg, if not the best
Much love from turkey
This is one of the few dishes I miss after switching to the vegan thing. I really liked to use mint in place of the dill, preparing the yogurt sauce the night before to really let those flavors mingle, and then with the paprika chili crisp.. so good. I bet it would be phenomenal with duck eggs as well.
You can make the yogurt and butter vegan! Not sure about what would be a good sub for the egg texturally
@@staleplastic265 you bet I veganize that yoghurt and chill crisp haha! Just serve with different things. Keeping it all breakfast speed is the tricky part. Eggs come with their own extra layer of sauce and are super quick.
I was looking for some good soft foods and you answered the call! Thank you for posting. I'll have to try this!
The eggs are that intense orange color because marigold petals were mixed into the feed the chickens were offered.
My family keeps chickens so I eat fresh eggs constantly and yolks are darker for sure, but never that orange.
I'm going to start adding marigold to their feed.
Very true. Same for our chickens. It can be hours fresh and still isn't orange.
Nettle, which is cheap and found anywhere, also has powerful colouring agents, some farms add it to strengthen the red/orange colour
I just found you on UA-cam yesterday. Even though I haven't yet tried out any of the recipes, I wanted to say thanks for sharing. Having lived in the Middle East for almost 26 years, mainly Kuwait and Dubai, was on the lookout for some of my favourites that I was missing. I have already saved quite a few of them to try out, the first being Koshary. I love how meticulous you are with your measurements and instructions, I just saw that the recipes are in the description box below so don't have to hunt for them. Rest assured, this is going to be my favourite go to place for middle eastern recipes. All the best and keep the recipes coming. Thanks again.
Oh my goodness. I love poached eggs and HAD to try this. I didn't have any yogurt, but did have the aleppo pepper. I had herbed couscous with chickpeas I'd already made that day, so I added dill to that. Poached the eggs, drizzled the aleppo pepper+butter, and had a flatbread (frozen grocery store chapati) with it. Wow the aleppo pepper and butter was fantastic. I have one egg I didn't eat; I want to have this again for lunch today with greens. I'm thinking my husband is gonna love this! Thanks for the very tasty recipe.
Onwards to 100K. Keep up the great recipes!!
Thank you!
Well overdue
Amazing mix of flavours! Thank you so much for opening our tastebuds to the flavours of that side of the world. PS.- The best and easiest poached eggs technique ever! Never going back to vortex method.
"I'm going to take your egg game from zero to hero" is now in my Tinder profile.
not all heroes, wear capes.
sounds like this hero aint wearing a condom either lol
@@k4ze7 Lol!
Love the specifics on poaching technique. Quick and approachable!
To start with I was a bit reluctant about the idea of combining eggs and yoghurt but then curiosity won. I made it with skyr which I often use as a substitute for süzme yoghurt and it turned out great, not at least because of the spiced butter. The no-hassle method of poaching eggs is brilliant. Thanks!
Skyr is a good option to reduce the carbs too.
Maybe try yogurt instead. ‘Yoghurt’ sounds like it contains crushed glass.
@@ericcrabtree6245 maybe they’re not American? Are actually that close-minded lool
I made this dish just the other day. It was lovely. Thank you for sharing.
I made this today for breakfast. It was very simple and quick yet so delicious! It was my first time poaching eggs as well. The first one didn’t turn out so great lol but it wasn’t to hard to get the hang of it! Thanks for the recipe!
Yep that was incredible, first time I poached an egg that easily, id seen the sieve technique before but I finally got one big enough to try it. Pretty awesome, might do it with four eggs next time as mine leaked off most of the whites.
Thanks again!!!
I made this today for lunch and it was amazing, thank you! will definitely make again when I've yogurt in.
Gotta be honest, when you said Greek Joghurt my turkish heart stopped for a second
lol
To tell u the truth the only part I like is the Greek yogurt and the eggs but who eats them together honestly.. plain poached eggs are fine
@@sophiet1693 Very mature behaviour. Congrats ;)
Why your heart stopped hahaaa unbelievable mate..
🤣
made this this morning and it was absolutely transcendent! another great recipe!
This looks delicious (it's on my to-make list this weekend) but it's also worth pointing out that it is also legit the most useful and straightfoward how-to video on poached eggs on youtube. Eggselent stuff!
For upcoming videos, I would like to suggest covering some dairy desserts from Turkey and Syria. Both countries are well know with their takes on baklava sort of pastries induced with syrup but there are hidden gems such as tavukgöğsü, kazandibi, halawati cibn and atayef (non fried one).
This is what I love about the Internet I get to learn new foods from around the world
I've covered non fried qatayef twice, maybe check the channel for those videos. I'll do more dairy desserts too
@@MiddleEats Oh sorry, the channel still has too much to discover so I missed it apparently. Thanks for bringing such good content :)
Great recipe ..you should try putting in your garlic while poaching your eggs..give a little garlic taste to the egg..and when adding it to the yogurt its not so harsh taste...love this recipe
Boy oh boy. I normally watch recipe videos for the tiny mistakes (sad, I know). And when you said don't use a dark vinegar because it will stain the egg whites... I was like - that's my man. Perfect recipe. And the name of your channel is Gold. Love it.
Such a great dish. It has become a staple of my Saturday breakfast routine.
And on a side note and contrary to popular belief, the colour of the yolk has nothing to do with the quality of the egg but depends on pigment in what the hen eats.
Blows my mind how golden orange your yolks are!
made it; it was absolutely divine! Thank you for this delicious recipe!
Did that, ate that, can't stop cooking more of that. Great recipe.
Excellently done and sequences with explanations are well presented! Nice voice too!
Wow. I really like how analytical you are about your recipes! Thank you for your work! :)
Great showcase of knowledge and understanding of the Middle Eastern cuisine as usual. Have you looked into gullach/güllaç? It is a dessert that I'm sure you are familiar with. If you are worried that you may not be able to get the starch, flour and liquid ratio correct, then worry not because you can order them online these days.
It's not middle eastern, it's Turkish
I am addicted to your cooking video. A wealth of information. I can definitely improve my cooking skills.
Eggophobe here, and you have convinced mw to try this!
The vinegar may cut through some of the albumen taste.
Seasoning is personal.
wauw Obi really great content! Such high quality of the videos, both editing and recipes! Really love it and I am excited to see your channel grow :)
When I make this, for the sauce I use mix of butter and olive oil equal parts. And add chilli flakes, paprika, crushed dried mint and a little bit of cumin. The sauce becomes so smoky and amazing
I had this in Lisbon last week. Obsessed with it since and have been making them at home
Is it me or turks totally dominate food?
It's all delicious,, pretty and the table
.... So many varieties ❤️😍
Yup, we do
no, they pretty much took all the middle eastern food and claimed they own it
@@vigenlona Actually it's the other way around, except the ''shish kebab''. It's prolly invented by the Persians or Arabs. We have our own version, but we are not the ''inventors'' of shish-kebab. And we also have some Greek in our plates, as well. Not all, but most other dishes; the middle-east borrowed from us. Then they call it their own.
@@vigenlona they are literally the silk road, therefore, Turkic people could develop many cooking methods, that's why their cuisine is soo rich, they affected other neighboring cuisines mostly (ottoman domination) but also slightly get affected by them (especially Balkans). You can research easy this kind of stuff. First research, please. For example noodles from china could be count as Uyghuric(Turkic) depending on your unbacked argument, which we cant count.
Ottoman Empire dominated the Balkans for more than 400 years. No one can actually tell the origins of many of these dishes. In Bulgaria, where I am from, these eggs are called Panagurishte style eggs. Panagurishte is town in Bulgaria and this dish is very popular in my country. There is no way to say who actually invented it. For example there are evidence that the yogurt was part of Bulgarian cuisine 800 years ago, and even one of the bacterias that is made with bears the name of the country - Lactobacillus Bulgaricus.
I just made this! It was so tasty and so easy 😋 thank you so much for the beautiful recipes
dünyanın en güzel mutfağı. Bu kadar ırkın köprüsü bir ülkenin yemekleri de bu kadar farklı ve güzel oluyor haliyle.
Got back from Egypt and month ago and missing the food! Gonna try this for sure! Thank you for this recipe!
Cılbir is a Turkish dish, do not confuse the issue.
Thank you for making this video and pointing me to this amazing dish.
I never would've thought that I would ever LOVE an egg dish this much.
The color of that yolk is amazing!
I just cooked this. Amazing! Thank you. 😋
This guys recipes look top notch!! The best cooking channel that I've found on UA-cam so far.
Man, this food looks amazing! Thank you for the recipe! I'll definitely try it out!
Can't wait to try this one!
I suggest that you wait for the butter to brown a bit before adding the pepper flakes. Brown butter is much more fragrant and has a nutty taste. When the smell and color of the butter starts to change, add the pepper and take it off the heat. If you add the pepper too early, until the butter browns, the flakes will burn.
Having lived almost for four decades in the Saudia and around the Gulf, eating out Turkish food was always the goto choice and never disappointed - mostly for lunch or dinner. This breakfast recipe is new to me; shall try it for tomorrow's breakfast.
i used mostly this recipe and another to make this and now i’m so obsessed with having this for breakfast. i was always too nervous to make poached eggs because i thought it was a complicated technique but it’s actually so easy and delicious.
I tried Cilbir recently I had no idea it would taste as good as it does. Shakshouka and menemen are great too.
Thanks to your tips I finally feel confident w poached eggs 🥚
It’s the 4th of July and I’ve had smoked ribs and chicken and salad. I’m stuffed. This video is making my mouth water.
Those eggs he uses are amazing! Honestly so much better than anything else I can find in the UK
Wonderful, brother! I will definitely serve this to my family. Thanks for sharing your culture with us. Keep up the great work.
Made this recipe one year ago. It's very delicious !!
thoroughly impressed with your channel mate, keep the good food coming !
Finally someone that gets straight to the point with no gimmicks!
That looks so delicious yet simple. I will be trying this.
That looks really delicious... Thanks! surely going to try this
Awesome video! This has quickly become one of my new favorite culinary channels...keep up the good work Obi!
Thanks Dorrian!
Oh! Great Sunday morning nosh! Thanks!
Perfect for the bank holiday weekend!
im definitely making this tomorrow morning before dawn for ramadan!
Reduce the garlic for it, don't want garlic breath all day
Where has this dish been all my life, holy hell. I'm in love.
You just got a new subscriber, as I acquired a new breakfast dish! Cheers!
If you are like me and you have trouble properly poaching eggs, I have made this recipe with hard boiled eggs, and I just break them up with a fork when I am eating it, and the whole thing still tastes fantastic.
The title of this video is absolute truth, and the addictive part, too. Thank you!
You´re a legend. I love your channel!
That was great! I had french style plain instead of Greek style, so I had to really watch the texture, but it still was delicious.
Thank you for this recipe! I think this is going to be a quick breakfast or dinner recipe rotation item now.
the fresh dill is part of the dish ... it is a must.
Per 100g of yoghurt, definitely go for whole clove. It is not too strong at all, don't be afraid of garlic.
And fresh dill is A MUST. It is not optional.